BALINESE STRAWBERRY PEACH SALSA (cooked)

Strawberry-Peach Salsa

Makes about 6 or 7 half-pints

1/2 cup white vinegar

6 cup (total) peeled, sliced peaches and stemmed strawberries

1-1/4 cups chopped red onion

4 jalapeno peppers, minced

1 red bell pepper, seeded, minced

1/2 cup loosely packed chopped cilantro

2 tablespoons honey (liquid)

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon cayenne

Prepare canner, jars, and lids.

In a saucepan big enough to hold all the fruit at a boil, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Boil gently for 5 minutes, stirring, until thickened. 

Ladle salsa into hot jars, leaving 1/2-inch headspace. Process for 15 minutes in a boiling water bath.