Slow Cooked Peach Salsa Food

SLOW-COOKED PEACH SALSA

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.

PEACH SALSA WITH CILANTRO AND LIME

Steps:

• Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

CROCK-POT PEACH SALSA CHICKEN RECIPE

Steps:

• Add chicken pieces to the bottom of a 4 to 6 quart slow cooker.
• Open jar of peach salsa and dump it over the chicken, spreading it around and between the chicken pieces with a rubber spatula.
• Cover and cook on LOW for 4 to 5 hours or until a meat thermometer registers an internal temperature of 165°F.
• Serve chicken pieces over cooked white or brown rice OR shred chicken meat and add to burritos, tacos or nachos.

EASY PEACH SALSA

Steps:

• Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.

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 SALSA II

Steps:

• Sterilize jars and lids.
• In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
• Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

PEACH SALSA

Steps:

• In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
• Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

PEACH SALSA

Steps:

• Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
• Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.

PRESSURE COOKER PEACH SALSA

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.

PEACH SALSA SLOW COOKER PORK CHOPS

Steps:

• 1. Peel and slice apples and peaches. I cut them to about the size I would use to make pie.
• 2. In slow cooker, combine peach salsa, apple slices, pear slices, cinnamon and water. Stir until evenly mixed.
• 3. Trim fat from pork chops and cut into one inch strips.
• 4. Add pork chops to slow cooker.
• 5. Cook mixture for 4 hours on high.

PEACH SALSA THAT WILL BLOW YOUR MIND!!!!

Steps:

• Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent.
• I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well.
• Ladle into jars and viola -- peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator).
• Keep refrigerated after opening.