I found a few recipes for peach salsa that sounded like something I would like, and even though the one I finally chose made 4 pints, I cut it down and just made one jar. If I make it again, I would add more sweetener. The recipe called for a small amount of honey, but I think it would work well with agave nectar.
I started with these ingredients:
We had the finished product with turkey for dinner:
I highly recommend that red pepper, called a Fresno pepper. It’s hotter than jalapeno, and it works well with red and yellow salsas.
I’ve never heard of a Fresno pepper and I’ll look for it in the bodegas on Mission Street here in San Francisco. The salsa sounds yummy too, and we have all the ingredients in the fridge !