Slow-Cooked Peach Salsa

Name: Slow-Cooked Peach Salsa
Ingredients: 4 pounds tomatoes (about 12 medium), chopped; 1 medium onion, chopped; 4 jalapeno peppers, seeded and finely chopped; 1/2 to 2/3 cup packed brown sugar; 1/4 cup minced fresh cilantro; 4 garlic cloves, minced; 1 teaspoon salt; 4 cups chopped peeled fresh peaches (about 4 medium), divided; 1 can (6 ounces) tomato paste

9 ingredients

2 steps

Ingredients

4 pounds tomatoes (about 12 medium), chopped
1 medium onion, chopped
4 jalapeno peppers, seeded and finely chopped
1/2 to 2/3 cup packed brown sugar
1/4 cup minced fresh cilantro
4 garlic cloves, minced
1 teaspoon salt
4 cups chopped peeled fresh peaches (about 4 medium), divided
1 can (6 ounces) tomato paste

Directions

1

In a 5-qt. slow cooker, combine the first seven ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.
2

Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.