Recipe: Golden Peach Salsa (canning recipe)

Golden Peach Salsa
Yield 3 pints

2 cups peeled, cored, chopped tomatoes (prefer yellow tomatoes for pretty color)
2 cups peeled, pitted and chopped peaches
2 cups seeded and chopped green bell peppers
1 cup seeded and chopped chili or jalapeno peppers
3/4 cup chopped onion
1 1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups apple cider vinegar

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic and vinegar in a large saucepot. Bring to a boil.

Reduce heat and simmer for about 20 minutes.

Pour into hot, sterilized jars leaving 1/4 inch headspace.

Adjust caps and process in a boiling water bath for 30 minutes.