Recipe for Golden Peach Salsa | Almanac.com

Golden Peach Salsa

3 pints
Amy LeBlanc, East Wilton, Maine Common Ground Country Fair,

Golden Peach Salsa

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This recipe for Golden Peach Salsa is adapted from the Blue Ball Book (31st ed.), substituting 2 cups peaches for 2 cups tomatoes and using some Hillbilly Golden Boy and Yellow Perfection tomatoes instead of red fruits. The result is a glorious golden salsa.

2 cups peeled, cored, and chopped tomatoes
2 cups peeled, pitted, and chopped peaches
2 cups seeded and chopped green bell pepper
1 cup seeded and chopped chili or jalapeno pepper
3/4 cup chopped onion
1-1/2 teaspoons salt
2 cloves garlic, minced
1-1/2 cups apple cider vinegar

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic, and vinegar in a large saucepot. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Pour into hot, sterilized jars, leaving a 1/4-inch headspace. Adjust the caps and process in a boiling-water bath for 30 minutes.