Peach-Tomato Salsa
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: Makes about 4 pints
Ingredients
- 4½ cups peeled, pitted, and diced peaches
- 4½ cups peeled, cored, seeded, and diced tomatoes
- ½ cup seeded and chopped poblano peppers
- ¼ cup seeded and minced jalapeño peppers
- ¾ cup chopped fresh cilantro
- ½ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1½ tablespoons light brown sugar
- ½ tablespoon salt
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon chili powder
Directions
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.