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Golden Peach Salsa

2 cups peeled, cored, chopped tomatoes (prefer yellow tomatoes for pretty color)

2 cups peeled, pitted and chopped peaches

2 cups seeded and chopped green bell peppers

1 cup seeded and chopped chili or jalapeno peppers

3/4 cup chopped onion

1 1/2 tsp salt

2 cloves garlic, minced

1 1/2 cups apple cider vinegar

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic and vinegar in a large saucepot.

Bring to a boil

Reduce heat and simmer for about 20 minutes

Pour into hot, sterilized jars leaving 1/4 inch headspace

Adjust caps and process in a boiling water bath for 30 minutes

Yield 3 pints

from Blue Ribbon Recipes by Polly Bannister

This makes a gorgeous looking jar. Enjoy Ruth