Peach Chipotle Salsa, for Can-It-Forward Day
From Ball Fresh Preserver, Yesterday on Tuesday


Makes about 4 (½-pint) jars

 Ingredients:

  • 4 peaches (2 lbs)
  • 1 red bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 Tbsp. cilantro, chopped
  • 2 canned chipotle peppers in adobo sauce, chopped
  • 1 tsp. salt
  • ½ tsp. chili powder
  • ½ tsp. ground cinnamon
  • ½ tsp. cumin
  • ½ cup lime juice

Instructions:

  1. Wash peaches under color running water. With a paring knife, make a small “X” on the bottom of the peaches. To peel peaches, blanch in boiling water for 30 to 60 seconds, immediately transfer to a bowl full of ice and water. At the spot you made the “X” peel the skin from the peach. Chop peaches; measure 3 cups chopped peaches.

  2. Combine ingredients and bring to a boil in a 4-qt stainless steel or enameled saucepan. Reduce heat, and simmer 5 minutes.

  3.  Ladle hot salsa into a hot jar.  Remove air bubbles and  measure ½ inch headspace.

  4. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip tight. Place jar in boiling waterbath canner. Repeat until all jars are filled.

  5. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.