Preserving Backyard Fruit: Peach Zucchini Salsa

My family loves chips & salsa, and it is often an important ingredient in my cooking as well.  We go through over a dozen quarts of tomato salsa most years, so last week I decided to stretch our horizons and try a new recipe I found for raspberry salsa.  When it was all said and done, I was happy with the outcome and am already thinking about what I will do with it. :)  Almost immediately I started thinking about the peaches and zucchini in my fridge that needed using, trying to contrive how I could turn them into a salsa.  I've made peach salsa before & like to use it for a chicken recipe that my family enjoys, and zucchini has such a neutral flavor that I was sure I could use it as a filler with the peach.  I decided to take the basic recipe from the raspberry salsa I'd just finished, tweek it and see if I could create a peach zucchini salsa recipe that I would be happy with.  I ended up with a product that I am excited to share with my family and friends.  If you like fruit salsa, you will want to give this a try as well. :)

If you would like to try some raspberry salsa, I would recommend the recipe I found in "The Everything Root Cellaring Book by Catherine Abbott.

Peach Zucchini Salsa

This recipe makes a medium heat but slightly sweet and fruity salsa.

You will need:
-1 1/2 c zucchini
-4 1/2c peach
-1 1/4c onion
-1 red bell pepper
-4 jalapeno peppers
-1/2c fresh cilantro
-2 limes (zest & juice)
-1/4c balsamic vinegar
-1/4c white wine vinegar
-1 tsp cumin
-1 tsp ground coriander
-1/2 tsp ground black pepper
-1 1/2 Tbls honey

1.  Mince or chop the zucchini, peach, onion and peppers, and finely chop the cilantro.  (I find the food processor to be the quickest and most efficient way to mince most everything but be careful not to over process the peach & cilantro.)  Add to a 3 quart of larger stockpot.

2.  Add the remaining ingredients to the stockpot, stir and bring to a boil.  Gently boil about 15 minutes or until the peach pieces are tender.  Stir frequently to prevent scorching or burning to the bottom.

3.  For long term storage, pour into hot sterile jars and process in a boiling water bath for at least 20 minutes, or freeze.  Refrigerate immediately for fresh use.

Makes 4 pints  (3 1/2 pints if you can't stop 'testing' it before you get it processed! ;P)

(Note:  If you read salsa canning guides put out by the Extension Service,  they are very concerned about maintaining the correct acidity and using 'research tested recipes' when using a boiling water bath for long term salsa storage.  The recipe I have here is NOT a research tested salsa recipe.  Please make and use this recipe using your good sense.  If you ever have a canned product for which you find the lid is no longer vacuum sealed and 'pops' when you open it, throw the food item in the garbage!)