Instructions: Mix everything together & cook in crockpot on high for 2-1/2 to 3 hours. Ladle into hot sterilized canning jars. Process in hot water bath for 10 minutes.

Makes 6 pints.

Yield: 6 pints

NOTES : I made this salsa today & it tasted pretty good, it will taste even better when it has had time for the flavors to blend. Of course you can use fresh cilantro, if you do it would come to about 1-1/2 cups. I plan to use this with chicken, either in a crockpot or in foil packets. I use one of those choppers that they sell at the State Fair and it makes right quick work of chopping up everything. I chop the jalapeno by hand as it seems to be better that way. You could probably add extra nectarines, its just that the store up here had a sale on them with a limit of 8 pounds, so that is how I designed this recipe. This is on the hot side of medium. If you dont chop up the nectarines fine before you cook it, then you will have to process it in a blender after it is cooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.