Serves: 7
Total Calories: 136
Prep time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 20 minutes

4 cups fresh peaches, peeled, pitted and chopped
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
4 jalapeño peppers, minced , 1/2 of them seeded if you like it mild
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 package powdered pectin
1 cup white sugar

Sterilize jars and simmer lids.

In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar and add to peach mixture.

Bring to a boil, and stir in remaining 1 cup sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.

Pour peach salsa into prepared jars, leaving 1/4 inch air space. Wipe rim, seal, and process in a boiling water bath for 15 minutes (adjusting for altitude).

Serve alongside roasted meat, or dipping for chips.

Nutritional Facts:

Serves: 7
Total Calories: 136
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Canned Diced Tomatoes
Dill Pickles, Hamburger Slices
Dilly Beans
Easy Fiery Roasted Salsa
Easy Strawberry Jam
Garden Fresh Salsa
Grape Jelly
Harvest Marinara
Jalapeno Jelly
Old Fashioned Applesauce
Old Fashioned Ketchup
Classic Savory Tomato Juice
Peach Salsa
Plum Syrup
Salsa Verde