At Karis demand, heres the peach salsa Im making this afternoon. Its not from a recipe, more just throwing ingredients into a pot til I like how it tastes, but heres what I used & did: 11 lb. tomatoes (I used San Marzano - any plum type is ideal) 7 lb. peaches (I used Red Havens, big juicy ones) 14 big jalapenos 3 Spanish onions 1 head of garlic 1 small can tomato paste 1 big glug of white vinegar a little kosher salt (ideally use kosher or pickling salt) Core the tomatoes & then blanch the tomatoes & peaches in simmering water for a minute or two to make them easy to peel. (I do this part in batches of about 10 at once to make it easier to handle. Takes a long time!) Peel & cut into chunks (I dont bother seeding the tomatoes, but you can if you want). Chop the onions, garlic & jalapenos (I included some of the pepper seeds but not all - the more seeds you use, the hotter your salsa will be). Put everything in a big heavy-bottomed pot and cook on low until it reduces to the thickness you want. I go for a few hours & end up with a salsa thats not incredibly thick, but not watery either. Adjust amounts of jalapeno, salt & vinegar to your taste. This isnt an approved canning recipe so I dont do that (it may well be ok, but I dont mess around with food safety!), but it freezes nicely. Makes a whole bunch.
Posted on: Sun, 17 Aug 2014 21:35:25 +0000