In this recipe for Golden Peach Salsa, adapted from the Blue Ball Book (31st ed.), Amy substituted 2 cups peaches for 2 cups tomatoes and used some Hillbilly Golden Boy and Yellow Perfection tomatoes instead of red fruits. The result was a “glorious golden salsa.”
Yield:
3 pintsIngredients
2 cups peeled, cored, and chopped tomatoes
2 cups peeled, pitted, and chopped peaches
2 cups seeded and chopped green bell pepper
1 cup seeded and chopped chili or jalapeno pepper
3/4 cup chopped onion
1-1/2 teaspoons salt
2 cloves garlic, minced
1-1/2 cups apple cider vinegar
Instructions
Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic, and vinegar in a large saucepot. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Pour into hot, sterilized jars, leaving a 1/4-inch headspace. Adjust the caps and process in a boiling-water bath for 30 minutes.