The jarred salsa on Saturday, Sept. 5, 2015 sits in a cool and dry place. If jarring the salsa, it is imperative to sterilize the jars first. (Lisa Kocay/B&W Photo)

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.


  • 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


  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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