Makes 5-6 cups.
6 cups of peeled and diced peaches
1-1/4 cups diced red onion
4 jalapeño peppers, minced (or less, to taste)
1 red bell pepper, diced
1/2 cup fresh cilantro, loosely packed and then chopped
1/2 cup white vinegar
2 Tbsp honey
3 cloves garlic, minced
2 tsp ground cumin
1/2 tsp cayenne pepper
Place all ingredients in a heavy, nonreactive pot. Simmer for 5 minutes, stirring occasionally.
Either pack into hot, sterilized jars and process in a boiling water bath; or store in the refrigerator, tightly covered, for up to two weeks.