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Canning Peach Salsa – Take 2
by
Melissa Brody
Calificación: 4.0
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,%20onions,%20hot%20peppers,%20acid%20(in%20the%20form%20of%20vinegar%20or%20citrus)%20and%20my%20least%20favorite%20ingredient%E2%80%A6cilantro.%20We%E2%80%99ve%20talked%20about%20my%20hate%20for%20cilantro%20before.%20There%E2%80%99s%20really%20just%20nothing%20to%20love%20about%20it.%20But%20I%20always%20thought%20it%20had%20to%20be%20part%20of%20salsa.%20I%20don%E2%80%99t%20really%20know%20why.%20It%20was%20just%20always%20there.%20But%20two%20years%20ago,%20when%20reading%20through%20Food%20in%20Jars%20I%20found%20the%20perfect%20peach%20salsa%20recipe.%20It%20looked%20bright,%20tangy,%20just%20enough%20heat.%20And%20best%20of%20all,%20it%20was%20cilantro%20free.%20Once%20again%20Marisa%20McClellan%20is%20my%20hero.%3C/p%3E%3Cp%3ECombine%20all%20ingredients%20in%20a%20large%20dutch%20oven%20and%20bring%20to%20a%20boil.%20Reduce%20heat%20and%20simmer%20until%20the%20salsa%20no%20longer%20looks%20watery,%20about%2010%20minutes.%3C/p%3E%3Cp%3ELadle%20salsa%20into%20hot,%20sterile%20pint%20jars,%20leaving%201/2-inch%20headspace.%20Wipe%20rims%20clean,%20apply%20lids%20and%20bands%20and%20process%20in%20a%20boiling%20water%20bath%20for%2015%20minutes.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}