Peaches are delicious any time of year. I make this salsa when peaches are in season and freeze enough to use all winter long. I especially enjoy this salsa on grilled salmon.
Peach Salsa (makes 1 gallon)
4 tablespoons vegetable oil
6 cups coarsely chopped red onions
4 red pepper, chopped
12 jalapenos, finely chopped
4 garlic cloves, minced
6 teaspoons cumin
4 dozen whole peaches peeled pitted and rough chopped
8 teaspoons chopped fresh rosemary
2 cup white vinegar
8 teaspoons local honey
4 teaspoons cayenne pepper
2 cups finely chopped fresh garden mint
In a stock pot, heat the vegetable oil and sauté the onions, garlic, cumin and peppers until tender. Add the peaches, rosemary, vinegar, honey, and cayenne pepper. Simmer for 5 minutes. In the meantime, prepare an ice bath in the sink. Remove from heat and chill in the ice bath. When completely chilled, add mint.
Store covered for up to 1 week in refrigerator; freeze for up to 120 days or can with traditional canning method.