Stone Fruit Salsa

 

1½ cups apple cider vinegar

3 cups water

2 T. salt

1 cup dark brown sugar, lightly packed

4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos first)

1 pound red bell pepper, finely diced

1 pound red onion, finely diced

1 habanero chili, finely minced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro; simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.