Golden Tomato And Peach Salsa Food

FRESH TOMATO AND PEACH SALSA

Steps:

• If using regular tomatoes, stem and quarter them. I highly recommend removing and discarding the seedy parts. If using cherry tomatoes, stem them and cut in half before proceeding.
• To prepare in a food processor: Simply combine all the ingredients in the container and pulse on and off until the ingredients are coarsely chopped. Don't overdo it! To prepare by hand: Finely dice the tomatoes, onion or scallions, and chile peppers. Stir in the remaining ingredients.
• Serve at once with tortilla chips or as a topping for tacos, tostadas, and other tortilla specialties. Leftovers can be stored in an airtight container in the refrigerator for several days, but it's best used fresh. Drain off any liquid that has formed before using again.

PEACH SALSA

Steps:

• Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
• Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
• Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
• In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
• Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
• Adjust seasonings to taste.
• Add more cayenne pepper if you desire a spicier taste.
• Ladle salsa into hot jars to within 1/4 inch of top for headspace.
• Remove air bubbles by sliding a rubber spatula between the glass and salsa.
• Re-adjust the headspace to 1/4 inch.
• Wipe jar rim to remove any stickiness.
• Center lid on top of jar; apply screw band just until finger tight.
• Place jars in a hot bath in a canner and process for 10 minutes.
• Remove jars and place on a towel, then cover with another towel to cool slowly.
• Jars are sealed when the lids pop and are curved down, (concave).
• Label jars and store in a cool, dark place.
• NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

PEACH & TOMATO SALSA

Steps:

• Peel, pit, and chop peaches, and mix with lime juice.
• Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
• Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
• Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
• Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
• Turn heat to simmer.
• Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
• Place jars in canning pot. Add water, making sure tops of lids are covered.
• Bring canner to boil, and process for 10 minutes.
• Remove jars from canner, and place on towel in a cool spot.
• In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
• Allow to sit without moving for about 2 days.
• Label and store jars in a cool, dark place.

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS

Steps:

• Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.