Food Corner: Homemade fiery peach salsa

This salsa pairs well with chips, in a burrito, on top of blackened salmon or anywhere else you desire. It has a spicy kick to it but the heat is offset by the sweetness of the peach.

Ingredients:

• 6 cups peeled and diced hard, unripe peaches
• 1 cup sugar
• 1 cup chopped red bell pepper
• 1 cup cider vinegar (about 5 percent acidity)
• 1/2 cup chopped red onion
• 1/4 cup bottled lime juice
• 1/4 tsp. of salt
• 2 dragon, habanero or other hot peppers, seeded and minced
• 2 garlic clove, minced
• 1/4 cup chopped fresh cilantro

Instructions:

1. Combine all ingredients except the cilantro in an enameled Dutch oven.
2. Bring to a boil over high heat until sugar dissolves.
3. Reduce heat and simmer for 5 minutes.
4. Remove from heat and stir in cilantro.
5. Once cooled, store in a covered container and refrigerate. If storing in jars, it is necessary to properly sterilize the jars beforehand. When jarring for this recipe, fill and seal with 1/2 inch head space and process for 10 minutes.

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