Tomato Peach Salsa

This is one of those recipes that I have adapted over the years and each batch tends to turn out a little differently depending on what kind and how many peppers I have ripe or if I have peaches or not.  I make this salsa even after peach season but I definitely prefer it with peaches.

This time I had superchili peppers, jalapenos and sheppard peppers (habanero peppers are also delicious in this if used in moderation).

I run the onions and peppers through the food processor and toss them in a large stock pot.  Then add the garlic and chopped peaches (I use peaches that are ripe enough that I don't need to blanch them to remove the skins).

Then I blanch the tomatoes, roughly chop them and add them to the pot ( I prefer to use Romas so that I end up with a thicker salsa but any tomatoes will do and I use what I have ripe).  Add the rest of the ingredients and an hour later you have some delicious salsa.

Isn't it gorgeous with those chunks of peach in it?  I always triple or quadruple it at least for each batch I make - if you're going to have all the mess going you might as well make really big batches. I also make some batches "mild" and some "spicy".  Here is the complete basic recipe.

Tomato Peach Salsa

3 1/2 pounds ripe, Roma tomatoes (blanch, peel, and chop)

1 1/2 pounds peaches  (peeled and chopped)

3 large bell type peppers

several hot type peppers (maybe 6 jalapeno type then add more depending on your taste)

1-2 large onions

fresh crushed garlic (1 head is nice but can use less)

1 small can tomato paste

3/4 cup white vinegar

1 tbsp coarse salt

2 tsp paprika (optional)

Put all ingredients in large pot.  Bring to boil uncovered and then turn down heat and simmer for 1 hour.  Keep an eye on it and stir every so often otherwise it can burn on the bottom as it thickens.  Then process in sterilized canning jars.  I use the hot water bath method and process 10 minutes for pint jars.  When I quadruple this recipe I get approx. 14 pint jars.