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.