PEACH SALSA CANNING RECIPE
This Peach Salsa Canning Recipe is the perfect mix of sweet and heat that is refreshing and so good you'll want to make it again and again!
Provided by EverydayShortcuts.com
Categories Appetizers & Snacks
Number Of Ingredients 11
Steps:
- Blanch peaches and cool in sink of ice cold water. Peel, pit and chop into small chunks.
- Blanch tomatoes and cool in sink of ice cold water. Peel, remove seeds and chop into small chunks.
- In a large cooking pot, combine all ingredients and bring to a boil. Cook, uncovered for about 5 minutes, stirring often. If mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens.
- Ladle peach salsa into hot jars within ½ to ¼ inch from the top.
- Using a paper towel, wipe the rim to remove any residue.
- Center lid and hand tighten. Repeat until you run out of salsa to fill jars.
- Place jars into a hot bath canner.. Process for 10 minutes; increase time as needed for your altitude.
- Carefully, remove jars and place on a towel, closely together. Then cover with another towels and allow to sit, undisturbed for 12 hours. Jars are sealed when lids are popped and curved down.
- Once fully cooled, label, then store in a cool dark place.
PRESSURE COOKER PEACH SALSA
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. -Peggi Stahnke, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 23m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer's directions., Stir tomato paste and remaining peaches into pressure cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
INSTANT POT PORK CHOPS WITH PEACH SALSA
Instant Pot pork chops are cooked to perfection in a peach, basil, and jalapeno sauce and then topped with an easy peach salsa for the perfect summer boneless pork chops recipe!
Provided by London Brazil
Categories Dinner lunch Main Course
Time 50m
Number Of Ingredients 21
Steps:
- Combine all peach sauce ingredients in a high-speed blender or food processor. Blend for 1-2 minutes, or until completely smooth.
- Set the Instant Pot to the saute function. Drizzle 1 tablespoon olive oil in the pot and place pork chops in a single layer. Sprinkle with ½ teaspoon salt. Brown for 1-2 minutes per side and then remove from the pot.
- Drizzle 1 tablespoon olive oil and add chopped red onions. Saute for 4-5 minutes, or until almost cooked through.
- Add broth to deglaze the bottom of the pot, making sure to scrape any pieces that are stuck.
- Add peach sauce and pork chops to the Instant Pot. Lift up the chops so there is adequate peach sauce beneath them. Seal the Instant Pot with the lid, turn the pressure release valve to sealed, and set the pressure to High for 6 minutes.* Allow a natural pressure release for 5 minutes.
- In a small bowl whisk together the cornstarch and warm water. Remove pork chops from Instant Pot and add slurry water. Whisk until the sauce is thickened up.
- While pork chops are cooking, combine peach salsa ingredients in a medium-sized bowl and toss to combine.
- Serve pork chops over rice or cauliflower rice with peach salsa and enjoy!
Nutrition Facts : Calories 400 kcal, Carbohydrate 16 g, Protein 25 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 375 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SLOW-COOKED PEACH SALSA
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. -Peggi Stahnke, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 3h20m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
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