Making fruit salsa with Craft Lake City + West Elm

For this month's Craft Lake City workshop at West Elm, Liz from Butcher's Bunches taught us how to make no-cook fruit salsa. They use only local produce, no sugar, and donate a portion of their proceeds to charity. Pure awesome. This was my first time canning(ish) anything. I felt like such a frontier woman.

Salsa time with @craftlakecity + @westelmslc!

chop chop chop with @craftlakecity at @westelmslc

Tiny square mason jars. The cuteness is too much to handle.

ta-da! fruit salsa!

Fresh Fruit Salsa recipe, courtesy of Butcher's Bunches:

10-12 peaches (substitutions and/or additions: raspberries, nectarines, corn)
5 bell peppers (1 red, 1 orange, 1 yellow, 2 green)
1 red onion
1 garlic clove
1/4 habanero pepper, cut into tiny pieces
1 jalapeno pepper, cut into tiny pieces

1/2 cup sugar
1/2 cup lime juice
1 cup Slide Ridge Honey Wine Apple Vinegar (local SLC product, can substitute apple cider vinegar)
1 cup water

Dice, dice, dice and mix well. Let all ingredients soak together for about 20 minutes. Pour into canning jars and either refrigerate immediately (consume within 6 months) or boil for 15 minutes (consume within 3 years). Pairs well with salty corn tortilla chips, mild white fish, and chicken.


My Declaration: Money

Travel the world + hold down a 9-to-5 gig #traveltuesday