Peach Mango Jalapeno Salsa

Boil canning jars and rings in a water bath canner. Boil for 10 minutes prior to filling with salsa.

On a foil lined baking sheet add the jalapeños and place them in a 500 degree broiler for 5-6 minutes or until they have started to char/blacken. Remove from broiler and allow to cool enough to handle. With gloved hands cut the stem ends off of the jalapenos. I leave seeds and membranes because my family likes the heat. Remove the stems and membranes if you like. Dice jalapenos and add them to a stainless steel non-reactive pot.

Chop or roughly blend in a blender tomatoes until you have 8 full cups. Pour into the pot. Chop 1 1/2 large white onions and pour into pot.

Peel, pit and dice peaches and mango until you have 4 full cups of EACH. Pour into the pot.

Finely dice 1 whole head of garlic and add to the pot.

Chop cilantro and pour into the pot.

Combine seasoning. Pour into the pot.

Now that all the ingredients are combined, turn on stove to medium heat. stir frequently as salsa heats. heat to a boil, reduce heat to a simmer. Simmer for 10-15 minutes.

Ladle hot salsa into hot jars. Clear any air bubbles.

Wipe rims of the jars making sure there is no debris to keep them from sealing. Place lids and rings on and finger tighten.

Carefully lower jars into the boiling water bath canner and put on the canner lid. Process jars for 15-25 minutes for canning depending on your altitude. 1-1000 ft is 15 minutes, 1001-6,000 is 20 minutes and 6,000 and above is 25 minutes. When time is up, turn off heat, remove canner from heat source if possible and safely remove lid from canner. Let jars stand for 5 minutes then remove jars and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Store in a cool dry place for up to a year.

Enjoy!!!