Ingredients
4 pounds tomatoes (about 12 medium), 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 cups chopped peeled fresh peaches (about 4 medium), divided 1 can (6 ounces) tomato paste
Preparation
In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.
Stir tomato paste and remaining peaches into slow 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.
