Contributors

Rach

I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.

Jess

Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.

Lissie

I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Peach Salsa


I stumbled upon a blog called Love Made the Radish Grow via the Frugal Green Co-Op site about a month ago. We had just picked a ton of peaches at a local farm and I was trying to figure out way to process them. Imagine my delight when I read an interesting recipe for peach salsa and direction on how to can it. I figured 8 pints of peach salsa weren't too huge of a commitment and Bob and I got the rest of the ingredients together and put up several pints.

Peach Salsa
6 c pitted peaches, diced
1 1/4 c diced onion
4 jalapeno peppers, diced (seed these if you don't want it too spicy. I personally like only a little edge)
1 bell pepper, preferably red, diced and seeded (though an color will suffice)
1/2 c chopped fresh cilantro or 1/4 c dried
3/4 c white vinegar
2 T honey

Oh.My.Goodness! We pulled out a jar of it to use to dress up fish tacos the other night and let me tell you, I think I heard the choirs of angels singing in heaven as I chewed. It is delicious, it is easy to can, it is delicious, it requires very easy to find ingredients, it is delicious, it takes very little time to process at 20 minutes, it is delicious, and it can be used in many ways in many various recipes. I think we are going to try it over pork roast next.

Absolutely a pantry staple for the rest of my life. I will brave all kinds of buzzing and stinging insects in the orchard to get loads of peaches each summer so I can make a lot more of this. Yummy.

-Jess

 

3 comments:

Rach said...

So, are you saying this is delicious?

Lissie said...

Hmmmm. I'll trade you a year's supply of beet pickles for one jar of peach salsa. How about it?

Mom AKA Lissie

Abby said...

Glad you liked it! :)





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