Pressure Cooker Peach Salsa

Name: Pressure Cooker Peach Salsa
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 11 cups.
Ingredients: 4 pounds (about 12) medium tomatoes, chopped; 1 medium onion, chopped; 4 jalapeno peppers, seeded and finely chopped; 1/2 to 2/3 cup packed brown sugar; 1/4 cup minced fresh cilantro; 4 garlic cloves, minced; 1 teaspoon salt; 4 each chopped peeled fresh peaches (about 4 medium), divided; 1 can (6 ounces) tomato paste

Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio

Ingredients

4 pounds (about 12) medium tomatoes, chopped
1 medium onion, chopped
4 jalapeno peppers, seeded and finely chopped
1/2 to 2/3 cup packed brown sugar
1/4 cup minced fresh cilantro
4 garlic cloves, minced
1 teaspoon salt
4 each chopped peeled fresh peaches (about 4 medium), divided
1 can (6 ounces) tomato paste

Directions

In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. 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.
Stir tomato paste and remaining peaches into pressure cooker. 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.