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.