Peach Salsa

125 ml white vinegar (5 % or stronger. ½ cup / 4 oz)

1 kg peaches (About 6 cups chopped in largish pieces / 2 lbs. Measured after being peeled and pitted; 6 medium before prep.)

200 g onion (finely chopped. 1 ¼ cups / 7 oz )

4 jalapeno peppers (about 100 g /3 oz whole before seeding and chopping)

1 red bell pepper (about 200 g / 7 oz whole before seeding and chopping. About 150 g / 5 oz after seeding and chopping )

40 g coriander (aka cilantro. Fresh, finely chopped. About ½ cup, loosely packed, 1.5 oz.)

1 clove garlic (minced)

1 ½ teaspoons cumin (ground)

½ teaspoon cayenne pepper

2 tablespoons honey

2 tablespoons lime juice (bottled or fresh. Optional, for flavour)

Directions at healthycanning.com

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