- 6 peaches peeled and diced
- 2 large tomatoes peeled and diced
- 1 small onion finely chopped
- 1 habanero (seeds removed and finely chopped)
- 1 sweet red pepper chopped
- 1 TB finely chopped cilantro – or more if you love it
- 1 garlic clove minced
- S & P to taste
- ½ tsp ground cumin
- 1 TB honey
- 2+ TB lemon or lime juice or cider vinegar
Assemble everything and adjust salt and heat as desired. If canning, add ¼ tsp citric acid per pint and process for 20 minutes in hot water bath.
I used on orange habanero and it was nice and hot. Any hot pepper would do: weenie – cherry bomb or anaheim, mild – jalapeno, hot – serrano, HOT – habanero, etc
