If you are canning your salsa, fill your water bath canner with water to a height that will cover your jars by several inches with room to boil vigorously.

Wash your jars and lids with hot soapy water, rinse, and place the empty jars (but not the lids) in the canner as you bring the water up to a low simmer or at least 180℉ to pre-heat the jars and the boiling water-bath.

Use a jar rack, false bottom, heat-resistant trivet or wire rack on the bottom of the pot under the jars to protect them from breakage or scorching.

Peel and finely chop the red onion and garlic. Add to the large non-reactive pot, along with the vinegar, lime juice, sugar, salt, and coriander.

Wash the peppers, remove the stems and seeds, and dice. Cut the sweet red pepper into a medium dice, the jalapeno into a fine small dice, and finely mince the habanero pepper. Add some or all of the hot pepper seeds for a hotter salsa. You may want to wear gloves to handle the hot peppers.

Peel the peaches (see ingredient notes above). Remove the pits and cut the peaches into small dice.

Add the diced peaches and peppers to the pot and stir.

Wash, pat dry, and chop the cilantro. Set this aside (do not add to the salsa yet).

Heat the pot over high heat, stirring constantly until the sugar dissolves.

Reduce the heat to medium, continuing to stir regularly until the peach salsa comes to a boil.

Reduce heat to medium-low, and simmer the salsa for five minutes.

Remove the pot from the heat and stir in the chopped cilantro.

Remove your preheated canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on a towel or rack.

Using a jar funnel if you have one, ladle the hot peach salsa into the hot jars.

Leave ½” of headspace at the top of the jars.

De-bubble the jars with a thin spatula, spoon, or de-bubbling tool. Top up if needed.

Wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.

Place the canning lids on the clean jar tops and screw down the rings- don’t over-tighten, just snug.

Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars of salsa in the pre-heated canner. Turn up the heat if needed to bring the pot up to a full boil.

Make sure you have adequate water covering the jars (at least 2″ over the tops of the jars). Top up with water from a hot kettle if needed.

Leave the jars in the canner, and set another timer for 5 minutes.

Remove jars from the canner after 5 minutes (15 minutes total time), and place them back on the towel-covered sheet pan or wire-rack. Do not put hot jars directly on a cold surface.

Leave processed salsa jars to cool slowly in a draft-free place. Do not touch rings until the jars are completely cool and sealed and do not stack jars.