Peach and Tomato Salsa

From Adele Matthews and Janice Brady

6 large onions (peel and chop)(wear swim goggles to prevent tears)

6 bell peppers (any color)

8 jalapeno peppers (use rubber gloves to chop)

6  quarts peeled and chopped tomatoes (Roma seem to be best)

2 quarts peeled and chopped peaches

1 bunch cilantro (finely chopped)

1 ½ tsp garlic salt

1 tsp black peppercorns

1 tsp ground coriander

1 tsp ground cumin           

3 tsp red pepper (cayenne)

¼ cup salt

1 cup sugar (mix with clear jel before adding)

1 cup clear jel (mix with sugar before adding)

3 cups red wine vinegar

Mix above ingredients in a very large bowl. Heat until simmering in large pots.

Fill quart jars until ½ “ from top, then clean off top of jar and hand tighten new lids and rings onto jar. Process quarts in pressure canner for 20 minutes at 10 lbs pressure. This is the amount of time and pressure for 5,000 feet altitude.

Makes 12 to 13 quarts. Let cool and enjoy.

Note: I often make a half batch as my tomatoes ripen. It is still a big batch.

Also: if you don’t have peaches you can substitute more tomatoes or mangoes. You can also use frozen peaches. Both are good, but peach is my family’s favorite.

One more thing: Use a pressure canner! There are enough vegetables in this salsa that it is risky to use a water bath.