Ingredients
8cupstomatoes,chopped
6yellow jalapenos,chopped
5Hungarian wax peppers,chopped, seeded
4fresh peaches,peeled, pitted, and chopped
⅓large white onion,chopped
3cupswhite vinegar
6tbspfresh oregano leaves,chopped
4tbspfresh cilantro leaves,chopped
4tbspground cumin
2tbspwhite sugar
1½tspsalt
Preparation
Bring a large pot of water to boil. Place the tomatoes in the boiling water and boil for 5 minutes.
Transfer the tomatoes to a pot of cold water. Drain, peel, core, and chop the cooled tomatoes.
Combine the tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot.
Bring to a rolling boil, then reduce the heat and let simmer for 20 minutes, breaking up some of the tomato chunks. Use an immersion blender halfway through cooking time.
Meanwhile, inspect 7 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse the jars in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
Pack the salsa into hot, sterilized jars, filling to within ½-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles.
Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw the rings on tightly.
Place a rack in the bottom of a large stockpot, then fill halfway with water. Bring to a boil, then lower the jars 2-inches apart into the boiling water using a holder.
Pour in more boiling water to cover the jars by at least 1-inch. Bring to a rolling boil, cover, and process for 35 minutes.
Remove the jars from the stockpot, then let rest, several inches apart for 12 to 24 hours.
Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage, then store them in a cool, dark area.
Serve with favorite chips, and enjoy!
