Ingredients:
1.5 lbs peaches
3 1/3 cup fresh or frozen corn
1 cup finely chopped peppers of choice
1/4 cup apple cider vinegar
1/4 cup lime juice
2 tsp salt
2 garlic cloves, minced
1 tsp fresh or dried thyme
Directions:
Wash, peel, pit, and finely chop peaches until you have 3.5 cups
Add all ingredients to pot. Bring to a boil. Simmer for 5 minutes.
Ladle hot salsa into hot half pint jars. Leave 1/2 inch headspace. Clean rim of jar. Add lid and ring, fingertip tight.
Add hot jars to hot water bath canner. Boil jars for 15 minutes (adjust for elevation above 1000'). Then turn off heat and remove lid for 5-10 minutes.
Remove jars and place on towel on counter for 12-18 hours.
Makes about 6 half pints.
Optional: Add 2 tbsp maple syrup for a sweeter salsa.
Peach and corn together is such a fun summer combination—the sweetness from the fruit, the little pop of corn, and that sharp lime-vinegar bite sound like they’d balance each other beautifully. I’d probably keep the maple syrup out at first and let the peaches do the work, then adjust if needed. This feels like the kind of homemade salsa that would disappear surprisingly fast with tortilla chips. And if I’m already in a summer-food rabbit hole, I may as well wander over to https://boomerangbet-italian.com/ too.
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