A delightful twist on classic salsa, combining the sweetness of peaches and pineapple with a spicy kick.
Sterilize the jars by placing them in a 325°F oven for 15 minutes.
Ensure the jars are completely dry before filling to avoid contamination.
Blanch the peaches in boiling water, then cool in ice water. Peel, pit, and chop them into small pieces.
Blanching makes peeling easier and preserves the fruit's texture.
Chop the pineapple, tomatoes, onion, and jalapeños into small, uniform pieces.
Uniform chopping ensures even cooking and a consistent texture.
Combine all the ingredients in a large pot and bring to a boil over medium heat.
Stir frequently to prevent sticking and ensure even cooking.
Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Adjust the seasoning to taste during this step.
Ladle the hot salsa into the sterilized jars, leaving 1/4 inch of headspace.
Use a funnel to make filling the jars easier and cleaner.
Seal the jars and process them in a hot water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Remove the jars and let them cool on a towel. Check the seals before storing.
A properly sealed jar will have a concave lid and make a popping sound when pressed.
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