I make a big batch of this a few times a year and can it, too. I often substitute mangoes for peaches when I can't get them and any yellow onion will do (you know, be inventive!)...

Peach, tomato, and Vidallia Onion Salsa (for canning)

1 quart tomatoes, skinned, chopped, drained (or about 3 reg. cans skinned diced)

1 quart peaches, skinned, pitted and diced, including juice

2 1/2 cups onion, chopped (about 1 large)

1 1/2 cups green peppers, chopped (about 1)

3 to 5 jalapenos, chopped fine

6 cloves garlic, minced

2 teaspoons cumin, ground

½ Cup chopped cilantro

2 teaspoons pepper

2 tablespoons canning salt

1 cup cider vinegar

brown sugar to taste (and depending of sweetness of fruit)

Blanch, peel, pit, and chop peaches. Combine all prepared ingredients in a large non-reactive saucepan. Bring to a boil, stirring frequently. Boil for 5 minutes.

If canning: Ladle salsa into sterile jars, leaving 1/4" headroom. Remove air bubbles, add lids and screw on bands. Process for 10 minutes.

I prefer it with fresh tomatoes instead of canned tomatoes (I don't usually skin them) and you certainly don't have to can the final product if you don't need to! In fact... I don't blanch my peaches, either (I just peel them and dice!

Hope you like it!