triticale - the wheat / rye guy

Peach Salsa

Daily David mentioned in his recipe posting last week that he is tuning a recipe for a dip featuring mango and habenero. Sweet fruits and hot peppers make a deliteful combination for those who appreciate heat, and I was inspired to dig out a succesful recipe of ours which uses a similar combination.

We took a fourth place ribbon with this at the Wisconsin State Fair a few years ago. From what I've seen of the judging there, it would have probably placed higher if the heat were backed off a bit. The reaction I got when I brought a jar to a Miller Park tailgate party was that the heat level was just right. Depending on whether you are preparing this for fuddy-duddies or fans of consuming beverages at sporting events, you can seed fewer or more of the peppers.

6 cups peeled, diced peaches
1 1/4 cups red onion, chopped
2 jalapeno pepper, chopped
2 jalapeno pepper, seeded, chopped
1 red pepper, seeded, chopped
1/2 cup chopped fresh cilantro, loosely packed
1/2 cup white vinegar
2 tablespoons honey
1 clove, finely chopped
1 1/2 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.).