Texan Peach Salsa Delight

Follow our step-by-step guide on how to make Texan Peach Salsa Delight.

1. Step 1

   Bring a large pot of water to a boil. Add the chopped tomatoes and boil for 5 minutes. Transfer the tomatoes to a bowl of cold water, then drain, peel, core, and chop them once cooled.

2. Step 2

   In a large pot, combine the peeled and chopped tomatoes, jalapenos, Hungarian wax peppers, chopped peaches, chopped onion, white vinegar, oregano, cilantro, cumin, sugar, and salt. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 20 minutes. Use an immersion blender halfway through to break up some of the tomato chunks for added juice.

3. Step 3

   While the salsa simmers, inspect 7 pint-sized jars for any cracks and check the rings for rust, discarding any defective ones. Immerse the jars in simmering water until the salsa is ready. Wash new lids and rings in warm, soapy water.

4. Step 4

   Pack the hot salsa into the sterilized jars, filling them to within 1/2 inch of the top. Use a clean knife or thin spatula to remove any air bubbles by running it around the inside of the jars. Wipe the rims with a moist paper towel to remove any residue, then top with lids and screw on the rings tightly.

5. Step 5

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

6. Step 6

   After processing, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid to ensure it does not move up or down. Once cooled, remove the rings for storage and keep the jars in a cool, dark area.