Sandra Kehoe

Basketmaker & Willow Artist

Peach Salsa

I'm hard on myself occasionally.  Arn't we all? I can't help but count the years ahead of me, trying to prepare for more of the same and desperately trying to find peace with it.  I'm not allowed to dissatisfied with my life right now. I'm supposed to be grateful and hopeful, because I put myself here, right?

I get trapped in these cycles of "I used to do this...and that...and it will be years before I...." Ughhhh...I just can't stop and let it be, like I'm supposed to do. 

Well that being said...I used to have peaches filling my table each August.  Peach salsa, peach butter, peach relish, etc.  It was hard to let peaches go another year so I grabbed a few at my one of my favorite farm stands and set out on a mission to make salsa.   Even though making this little condiment probably put me in a tailspin of "supposed to" be here and want to be there.  And will I ever be able to live the life I was trying to create.  I know it will be ok, and I have to trust the journey I'm on.  I'm letting it be....and with my two little jars of peach salsa I'll try to keep hopeful that my future will include swimming in August peaches again. 

So many people love this recipe and its one I wanted to put here.  Even though no one reads this blog, I use it as my own personal cookbook now.  I just need to find a better way to search for the recipes in between all the basket work.   

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Peach Salsa

makes 6-7 pints

About 12-15 large yellow peaches, pitted, skinned and roughly chopped
2 large onions (or 4 medium), minced
2 bunches of fresh cilantro, chopped
1 head of garlic, minced
4 red bell peppers, minced
6 jalapenos, minced
Juice from 5 limes
3/4 cup organic cane sugar
Salt and Pepper to taste
1 1/2 teaspoons cumin
pinch or two of ground cayenne pepper
1 cup white vinegar

Prepare your water bath canner and jars.  

Place all the ingredients into a very large pot over medium heat.  Bring to a boil, then reduce the heat and simmer for 1-2 hours, stirring often to prevent burning.  The salsa is ready when it has reduced in size by one third and no longer looks watery.  Taste some of the salsa occasionally to see if it needs more salt, pepper, spices or sugar.  Ladle the hot salsa into prepared jars, leaving 1/2 inch headspace.  Process in a boiling water bath for 15 minutes.  Let jars cool completely and store for up to a year without rings. 

*This salsa improves with age.  Try hard to wait until you are well past the end of summer to open and enjoy that first jar.