Ingredients
4 pounds (about 12) medium tomatoes, chopped1 medium onion, chopped4 jalapeno peppers, seeded and finely chopped1/2 to 2/3 cup packed brown sugar1/4 cup minced fresh cilantro4 garlic cloves, minced1 teaspoon salt4 fresh peaches (medium), peeled and chopped, divided1 can (6 ounces) tomato paste
Preparation
In a large bowl, combine the first 7 ingredients; stir in 2 cups peaches. Add half the tomato mixture to a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove to another large bowl. Repeat with remaining tomato mixture.
Stir tomato paste and remaining peaches into combined cooked tomato mixture. 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.
