Vidalia Onion and Peach Salsa is delicious and so easy to make. I used my homemade canned peaches, petite diced tomatoes and pickled jalapeno peppers, but you can make it using fresh ingredients as well (see here)
Serve Vidalia Onion and Peach Salsa with chips, or as an accompaniment with grilled meats such as chicken or pork.
1 large Vidalia onion, chopped (about 2 cups)
2 - 16 oz jars sliced canned peaches
1 - 16 oz jar petite diced tomatoes
2 tbls. pickled jalapeno peppers
1 tbls. chili powder
1 tsp. ground cumin
1 tsp. canning salt
1 tsp. course-ground black pepper
1 tsp. minced garlic
1 tsp. red pepper flakes
2 tbls. red wine vinegar
1 tbls. lemon juice
Drain peaches in a colander, chop slightly and place in a large mixing bowl. Drain petite diced tomatoes and add to the peaches. Add in all other ingredients and mix well combined. At this point you can refrigerate and use fresh if desired. For canning, proceed with directions following.
Ladle mixture into prepared half-pint or pint canning jars leaving 1/2-inch head-space. Remove air bubbles, cover jars with lids and seals, and process in boiling water bath 15 minutes. Remove jars and allow to cool undisturbed 24 hours. Store in pantry up to one year.
*Cooks note - using already canned and processed peaches, tomatoes and jalapeno peppers makes this a quick and easy salsa to enjoy fresh or processed for canning. Because the peaches, tomatoes and jalapeno peppers were previously preserved, the amounts of vinegar and lemon juice are sufficient for this recipe and there was no need to heat and cook prior to processing for canning.
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