Slow-Cooked Peach Salsa

1. 1

   In a 5-qt. slow cooker, combine the first seven ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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