Tomato Peach And Red Onion Salsa Recipes

PEACH & TOMATO SALSA

Steps:

• Peel, pit, and chop peaches, and mix with lime juice.
• Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
• Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
• Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
• Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
• Turn heat to simmer.
• Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
• Place jars in canning pot. Add water, making sure tops of lids are covered.
• Bring canner to boil, and process for 10 minutes.
• Remove jars from canner, and place on towel in a cool spot.
• In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
• Allow to sit without moving for about 2 days.
• Label and store jars in a cool, dark place.

TOMATO, PEACH AND RED ONION SALSA

Steps:

• In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
• Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.