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Stone Fruit Salsa<\/p>\nStone Fruit Salsa<\/p>\n
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1\u00bd cups apple cider vinegar<\/p>\n
3 cups water<\/p>\n
2 T. salt<\/p>\n
1 cup dark brown sugar, lightly packed<\/p>\n
4 pounds firm plums, apricots, peaches or mangos, pitted and cut into \u00bc-inch dice (peel peaches and mangos first)<\/p>\n
1 pound red bell pepper, finely diced<\/p>\n
1 pound red onion, finely diced<\/p>\n
1 habanero chili, finely minced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 cup cilantro, finely chopped<\/p>\n
<\/p>\n
Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5\u201310 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stone Fruit Salsa 1\u00bd 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 \u00bc-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…<\/p>\n