Fresh Peach And Tomato Salsa
white distilled vinegar
red bell pepper
peeled and minced
handful of cilantro [around 1/2 cup packed]
On the stove top in a small saucepan., heat the vinegar, sugar and tomato paste together until the sugar dissolves and the tomato paste has melted completely, then remove from the heat.
Clean all of the vegetables thoroughly. Peel the onion and peaches and remove the pit.
Cut all of the veggies and peaches into similar size chunks. When cutting the jalapeno pepper, leave the seeds in only if you like your salsa really spicy, otherwise, use a teaspoon to remove them.
Place the blade attachment into the center of the food processor, then begin to layer the ingredients evenly around the blade. Reserve the garlic cloves to add later.
Add the cilantro close to the top so it won't over process.
Add 1 tablespoon of fresh lime juice, 1 teaspoon of salt, 1/2 teaspoon of cumin and 1/4 teaspoon of cayenne pepper. Place the top firmly on the food processor and lock it into place.
Use the pulse feature to process the salsa. Drizzle the vinegar mixture in through the tube at the top while you pulse.
Remove the lid and taste. Adjust the seasonings, if needed. Depending on how ripe your peaches are, you may like it a little sweeter, or the cayenne may need adjusting.
Mince the garlic by hand. Stir it into the salsa at the end of processing.
Store in an airtight container. Chill thoroughly for at least 2 hours before serving.