Peach Salsa Canning Recipe

6 cups peaches - diced
1 1/4 cups red onion chopped
4 jalapeno pepper chopped*
1 red pepper - chopped
1/2 cup chopped fresh cilantro - loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic - finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne

Simmer for 5 minutes.
Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

Makes 3 pints

-Easy to double recipe
-Remove seeds from jalapenos for a mild salsa