Though I had shared a peach salsa recipe back in 2011, for the last few years I've been making this recipe. We like this version better since it has more peaches than tomatoes. I love mixing all the fresh produce with their bright colors.
As soon as I get some fresh peaches and my tomatoes finally start to ripen, I'll be making this recipe. I hope to have enough this year to make it to winter as sometimes this gets all eaten in the first month. It is that good.
I found that it is best to use a firm peach. In one batch I used some very soft ripe peaches and they didn't have as nice of texture in the salsa - though the flavor was still good. But you also don't want peaches that are too hard.
You can use fresh hot peppers instead of dried pepper flakes but after a bad burn from cutting up hot peppers one year, I find dried pepper flakes much easier!
9 cups fresh peaches, peeled and chopped
2 T lemon or lime juice (fresh or bottled)
4 cups fresh tomatoes, peeled and chopped
2 large sweet green peppers, diced
1 large sweet red pepper, diced
2 cups onions, diced
2 T dried crushed red pepper flakes (or fresh hot peppers if you wish. Add more or less to your desired heat level)
1/4 cup cilantro, chopped (or use fresh parsley if you don't care for cilantro)
1 cup apple cider vinegar
3 garlic cloves, minced
3 T honey
2 T clear gel if desired to thicken
Mix peaches with lime or lemon juice. Combine all ingredients in large pot. Bring to boil over medium heat and cook for five or six minutes. Remove from heat. Ladle into canning jars. Screw on lids and process in boiling water canner for 10 minutes.
Disclaimer: This recipe has not been tested by experts but I consider it safe because of all the high acid ingredients such as peaches and vinegar. Make your own decision at your own risk.