Sometimes, I've discovered, my blog topic is chosen for me.  I've had several requests for my peach salsa recipe, mostly from those who've tasted it! Some have asked for a second pint, but my thinking on that is to give away one jar, and then share the recipe with those who want MORE! Really, I just want the remaining salsa for myself! I can't totally take credit for the recipe, but the "tweaking" is ALL ME!

Spicy Peach/Tomato Salsa

one large package Mrs. Wages Medium salsa mix (it makes about 5 pints)

1/2 cup vinegar (per mix instructions)

13-18 tomatoes, diced

two 29-ounce cans peaches (halves or slices) diced

one small onion, minced

one green pepper, diced

The mix instructions go through this tedious process of boiling the tomatoes briefly to remove the skins; I don't do that. I just chop everything into small bite-sized pieces. Combine all ingredients in a big pot and bring to a boil. The mix instructions say to simmer for 15 minutes, but I've done it a little longer, to make sure all the flavors combine well. Let the salsa set for a while to cool before ladling into jars. You can put the lids on while still very warm, but let the jars then set for 24 hours before eating or tossing into the fridge. I freeze the remaining jars (leaving at least a half inch at the top for expansion). I think the mix recommended eating the salsa within two weeks...like it lasts that long!

If you are a "purist" and don't want to use a mix, I do have another peach salsa recipe. I have no idea where I got it. If you make it, please let me know how it tastes!

Peach Salsa

2 cups diced peeled peaches

1 cup diced tomato

1/4 cup diced green onion

1 clove garlic, minced

1/4 cup diced bell pepper

Combine all ingredients and salt and pepper to taste. Optional: add chopped cilantro or jalapeno.

I just realized I'm out of tortilla chips - oh no!