Nicely Spicy Peach Salsa

August is in full bloom, and as a result, I am overloaded with
canning activities. Only this time, it will flow into September, thanks
to a cold, wet May that forced me to plant my tomatoes in June, later
than my usual. And so, I've only started to see my tomatoes ripen on the
vine this week, but alas! I am flush with tomatoes from neighbors
(thank you lovely neighbors) as well as my CSA (thank you lovely CSA). Last week, I also had a
neighbor offer me pounds of peaches.

Tomatoes…Peaches….Peppers….what's a girl to do?

Spicy peach salsa!

I have an affinity for this yum salsa they sell at Trader Joe's. It's
a mango salsa that really combines well with the tomatoes and has a
spicy kick from the jalapenos. With this in mind, I decided to make what
I hope will be a similar-tasting peach salsa.

This recipe is a modified version of Summer Salsa, from the Ball Complete Book of Home Preserving.

Spicy Peach Salsa
(Makes six pint jars of spicy peach salsa)

4 cups chopped, peeled, cored tomatoes
4 cups chopped, peeled, pitted peaches
1 red bell pepper, seeded and finely chopped
1 cup chopped red onion
5 jalapeno peppers, seeded and finely chopped
1/2 cup loosely packed, finely chopped cilantro
1/2 cup honey
1/4 cup balsamic vinegar
Grated zest and juice of one lemon
1 tbsp finely chopped fresh mint

You'll need to start with the most tedious process: blanching the tomatoes and peaches. Clean the tomatoes and peaches, cut a small X at the bottom of each, with a paring knife. Put them into a put of boiling water for 30 seconds. Remove and instantly move to a bowl of ice water. After 30 seconds you'll notice the skin peeling away from the tomatoes and peaches, allowing you to easily remove the skin.

You'll then need to remove the pit from the peaches, and dice.

Remove the core from the tomatoes, and dice those as well.

Combine tomatoes, peaches, peppers, and onion in a stainless steel
saucepan. Bring to a boil over medium-high heat, stirring often to
prevent burning.

Add cilantro, honey, lemon zest,
lemon juice, vinegar and mint. Reduce heat to a simmer, boiling gently,
stirring frequently, until slightly thickened. About 5 minutes.

Ladle hot salsa into jars, leaving 1/2 inch headspace.

Use a butter knife or similar to run along the sides of the jar, removing air bubbles.

Wipe rim, center lid on jar, and add screw band to fingertip tight.

Process pint jars in a canner bath for 20 minutes at sea level, more depending on altitude or larger size of jar.

Remove canner lid and let jars rest for 5 minutes before removing from the water.

Lift the jars out of the water and let them cool without touching or
bumping them. Cool overnight. Once the jars have cooled, ensure they are
sealed. Press down gently in the center of the lid. If it pops up and
down (often making a popping sound), it is not sealed. Put the jar in
the refrigerator and enjoy it for the next 3 – 4 weeks. If the lid
remains taut, you've got a good seal.

Notes: If you like it spicy, leave veins and seed in with the chopped jalapenos. The current recipe is for a medium-spice salsa.