Fiery Peach Salsa from 'Little Jars, Big Flavors

Name: Fiery Peach Salsa from 'Little Jars, Big Flavors
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 70
Cuisine: Mexican
Ingredients: 237 milliliters cider vinegar (5% acidity); 59 milliliters chopped fresh cilantro; 1 Tbsp garlic cloves, minced; 1 Tbsp habanero pepper, seeded and minced; 2 Tbsps jalapeño peppers, seeded and chopped; 59 milliliters bottled lime juice; 1 liters peeled, diced hard, underripe peaches; 237 milliliters chopped red bell pepper; 118 milliliters chopped red onion; 0 teaspoons salt; 237 milliliters sugar

Fiery Peach Sals This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free and vegan diet.

Instructions

Sterilize jars, and prepare lids.

While jars are boiling, combine all ingredients, except cilantro, in an 8-quart. stainless steel or enameled Dutch oven.

Ingredients you will need

Cilantro

Equipment you will use

Dutch Oven

Add 1/2 cup water; bring to a boil over high heat, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes.

Ingredients you will need

Sugar

Water

Remove from heat; stir in cilantro.

Ingredients you will need

Cilantro

Fill, seal, and process jars, leaving 1/2-inch headspace and processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water

Equipment

Dutch Oven

Ingredients

Servings:

237milliliters

cider vinegar (5% acidity)59milliliters

chopped fresh cilantro 1Tbsp

garlic cloves, minced 1Tbsp

habanero pepper, seeded and minced 2Tbsps

jalapeño peppers, seeded and chopped 59milliliters

bottled lime juice 1liters

peeled, diced hard, underripe peaches 237milliliters

chopped red bell pepper 118milliliters

chopped red onion 0teaspoons

salt 237milliliters

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.