Peach Salsa

Peach Salsa

Ingredients

1/2 C Apple Cider Vinegar

10 C chopped peaches(no skins, no pits) approx 14-16 peaches

1 large red onion chopped fine

1 small Jalapeno pepper chopped fine

1.5 tbsp lime juice( 1 lime)

2 large Red Peppers, diced small

2 tbsp honey

2 tbsp Epicure Poco Picante Mix

DIRECTIONS

Makes 5 500 ml jars.

Prepare and measure all of the ingredients into a large pot. Bring pot to a rolling boil, stirring constantly, for 10 minutes at the rolling boil. Remove from heat and continue stirring for 5 minutes.

Sterilize lids and jars. Use canning funnel and Epicure Ladle to transfer salsa to sterilized canning jars.

Fill to allow 1/4 inch headspace. Remove air bubbles and clean lid edge. Carefully put the lids on the canning jars and loosely tighten the rings.

Place the jars in boiling water bath canning pot. Bring to boil, process for 15 minutes.

Remove from the canning pot and let cool on Epicure Roll up.

Listen for the “pops” of jars sealing. If no pop - reprocess again . Store in a cool dark place.