Slow-Cooked Peach Salsa

from tasteofhome.com

Ingredients:

• 4 pounds of tomatoes (about 12 medium-sized), 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 cups chopped peeled fresh peaches (about 4 medium-sized), divided
• 1 can (6 ounces) tomato paste

Directions:

1. In a 5-quart slow cooker, combine all ingredients except the peaches and tomato paste.
2. Stir in 2 cups of peaches. Cook, covered, on low for 3-4 hours or until the onion is tender.
3. Stir tomato paste and remaining 2 cups of peaches into the slow cooker.
4. Let cool and transfer to covered containers.

Tips:

• If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.
• Can be refrigerated for up to 1 week or kept frozen for up to 12 months.
• Thaw frozen salsa in refrigerator before serving.