Peach Salsa
Author: Holiday
Recipe type: Dips
Ingredients
- 3 Quarts Chopped & scalded tomatoes
- 2 – 12oz. Cans tomato paste
- ½ C. chopped onion
- ½ C. celery
- 1 C. chopped green pepper
- 1 C. chopped banana peppers
- 1 C. chopped jalapeno peppers
- 1 C. white vinegar
- ¼ C. Brown Sugar
- 3 Tbsp. Salt
- 1 ¼ tsp. Paprika
- 3 pints peach jam (I use 1 - 16 oz. Jar)
Instructions
- Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
- *remember to use the seeds from both the jalapeno & banana peppers
- *Pineapple Jam/Jelly/Preserves are great too!!!
- **2008 I added 2 small peaches & I used 1½ – 18 oz. Jars of peach preserves