| T O P I C R E V I E W |
| Bellepepper |
Posted - Jul 21 2009 : 09:26:54 AM
Peach/Jalapeno Salsa
2 Lg peaches (diced)
2 tsp lime juice
1 tsp sugar
Sprinkle diced peaches with lime juice and sugar. Set aside.
1/2 large red onion
3 green onions
3-4 jalapeno (red or green)
2 sm cloves garlic
2 tsp fresh cilantro or parsley
In food processor,chop onions, peppers and garlic. Add herbs.
When chopped fine, Add peaches and 1 tsp salt. Pulse 2 or 3 times to combine. Serve with tostitos.
Adjust peppers with or without seeds according to your taste. We like it HOT.
Fair warning, this takes longer to make than it does to eat the whole batch. It is sooooo good. |
| 10 L A T E S T R E P L I E S (Newest First) |
| lovelady |
Posted - Jul 23 2009 : 04:32:29 AM
OK Ladies, here is the Mango-Chile Jam. I haven't made it yet, but my Jalapeno-Peach is yummy!
This is from the Ball website:
Mango Chili Jam
Makes about 4 (8 oz) half pints
You will need:
#61551; 1/2 cup sugar
#61551; 1 1.59-oz pkg Ball® Simple Creations® Freezer Jam Fruit Pectin
#61551; 2 cups diced, crushed mango
#61551; 2 green jalapeno peppers, seeded and finely diced
#61551; 1 red jalapeno pepper (or Serrano) seeded and finely diced
#61551; 4 Plastic Ball® (8 oz) Freezer Jars
Directions:
1.) STIR sugar and contents of pectin package in a bowl until well blended.
2.) ADD mango and peppers. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year
I think it would be easy to make it for canning, too, just using the directions from the pectin box for the proportion of fruit to sugar, and a boiling water bath for 10 minutes. |
| Julia |
Posted - Jul 22 2009 : 10:11:16 PM
Can't wait to get move into my new house and make some. It must look pretty in the jar!
For tomorrow and its needs I do not pray, but keep me, guide me, love me, Lord just for today.
St. Augustine
#440 |
| Roxy7 |
Posted - Jul 22 2009 : 9:18:45 PM
I truly just use the peach jam recipe as it comes on the box of pectin. I add red chili pepper flakes early in the cooking tasting it as it goes. It does get hotter as it goes. If you like it really hot add a lot, if not, back off before you feel the flame, because it will gain strength.
I also add spices, like cinnamon, cloves, ginger, whatever I like to make a "Christmas" jam that I give during the holidays. That one is always requested!
Trust me, there is no secret to red chili jam. Just try a batch. You cant really mess it up. |
| Aunt Jenny |
Posted - Jul 22 2009 : 7:11:02 PM
Oh my gosh..the salsa sounds wonderful! I would love to see the recipe for the mango one too. Yum!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Julia |
Posted - Jul 22 2009 : 6:01:52 PM
Toni, would love for you to post the mango-chile jam it sounds so good!
For tomorrow and its needs I do not pray, but keep me, guide me, love me, Lord just for today.
St. Augustine
#440 |
| Calicogirl |
Posted - Jul 21 2009 : 10:35:26 AM
Both the Salsa and the Peach Chile Jam sound good :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| lovelady |
Posted - Jul 21 2009 : 10:14:26 AM
Belle~
That salsa sounds great! I found another peach salsa recipe that has canning instructions that I am going to try this afternoon when the boys take their naps. It actually looks like it is alot like yours, only bigger quantities and no green onions.
Julia~
Mango salsa is one of my favorites, too! In my search for a peach-jalapeno jam recipe, I also found a mango-chile jam that I may try to make, too. It uses fresh peppers, though, instead of the dried flakes. Let me know if you want it and I'll post that one. I am so excited about my jam and salsa making! |
| Julia |
Posted - Jul 21 2009 : 09:45:47 AM
Yum to both of you! Love fresh salsa, especially with mango in it, but have never thought of peach. Will try this one!
Robin, would you be willing to post your peach red chile jam too? I would love to try it!
For tomorrow and its needs I do not pray, but keep me, guide me, love me, Lord just for today.
St. Augustine
#440 |
| Bellepepper |
Posted - Jul 21 2009 : 09:45:44 AM
Robin, You just make peach jam and add chile pepper flakes? Sounds too simple. Will need to try that one too. I may have to get more peaches.
Belle |
| Roxy7 |
Posted - Jul 21 2009 : 09:39:33 AM
I make a peach red chile jam that I add chile pepper flakes to. Its yummy and gets hotter as is cooks and sets, so you have to just taste it and stop before it gets too hot. I use the same kind of chile that you put on top of pizza. I actually use any fruit, but peach is my fave. You can then glaze meats with it, or put it over a block of cream cheese and serve it with graham crackers. |
|
|
