I must admit, I DO have some favorites that I LOVE to make because I LOVE to eat them!
One is Peach Salsa!
On Saturday at the Osoyoos Market on Main, our spot is beside a local grower. Dave and his wife grow the old fashioned varieties of fruit. Most of the common peaches found at fruit stands and in farm markets around the Okanagan this time of year are the Red Havens. These are a freestone variety that is great for eating and for canning. This is also the variety that gets shipped to grocery stores.
Dave grows the most incredible tasting cling peaches. The flesh of clingstone peaches sticks firmly to their pits, or stones, They have a soft texture, and are juicier and sweeter than other peach varieties making them perfect for baking your favorite peach desserts. The commercial industry uses clingstones for preparing canned peaches. These tend to be the preferred variety for jellies and jams. However they do not travel well when ripe (eg. they bruise quite easily). They are difficult to prepare for the home canner and you may prefer to to use Red Havens.
Dave’s peaches have a rich, concentrated peach flavor, which is perfect for making our delectable delights, especially Peach Salsa. However, to make salsa, you need slightly under-ripe peaches. This was a win-win, as Dave’s customers prefer the riper peaches.
Dave put the greener peaches aside and at the end of the day, we bought the case. With cling peaches, you HAVE to cut the flesh off the stone, this can be intimidating (and difficult), however, if you are making each jam or salsa, you want the peach in small pieces anyway. Here is a great article on how to cut peaches!
Here are the Ingredients for Peach Salsa:
- 16 Cups of peeled, sliced and diced peaches (approximately 28 peaches)
- 2 cups diced Sweet Peppers
- 1 1/2 Cups diced Onions
- 1/2 Cup diced Jalapeno Peppers
- 1/4 Cup Grated Fresh Ginger
- 1/4 Cup Minced Garlic
- 1 1/2 Cups Apple Cider Vinegar
- 1 Cup Brown Sugar
- Cilantro (if desired)
- 2 Tbsp Lime Juice
Note: Unlike Preserves, you can halve this recipe.
- If canning, prepare canner jars and lids. (It takes approximately 40 minutes for a canner to get the first set of jars ready).
- Add vinegar, peaches, peppers, onions, ginger, garlic, sugar, to a large (8 quart) stockpot. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- Fill hot, sterilized jars, leaving 1/2-inch headspace. Process in a boiling water bath for 15 minutes for 500 ml/pints and 10 minutes for 250 ml/half pints.
This recipe makes 9 pints or 18 half pints of yummyness!
- Each 1/2 pint jar contains over one and one half peaches
- Each pint contains 3 peaches!
- Store fresh, cooked salsa in the refrigerator for about a week. Peaches will start to lose color and texture after that time.
- Store canned salsa for up to 1 year in a cool, dark place. (Ambient light will cause the color of the salsa to fade).
We made 2 batches today (36 jars) We will make more batches before peach season is over so we can have some for sale at the Hills Garlic Festival!
Serve this tasty peach salsa with grilled or pan-fried pork, sea food, fish, or chicken.