Peach-Tomato Salsa
2015-06-25 21:05:40
Makes about 4 pints
Ingredients
- 4 1/2 cups peeled, pitted, and diced peaches
- 4 1/2 cups peeled, cored, seeded, and diced tomatoes
- 1/2 cup seeded and chopped poblano peppers
- 1/4 cup seeded and minced jalapeño peppers
- 3/4 cup chopped fresh cilantro
- 1/2 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 1/2 tablespoons light brown sugar
- 1/2 tablespoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Instructions
- In a large nonreactive stockpot, bring all ingredients to a boil over high heat, stirring frequently. Reduce heat to medium, and simmer for 15 minutes or until slightly thickened.
- Let cool completely, then refrigerate in airtight containers for up to 2 weeks.
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