To peel fresh peaches: Boil a large pot of water. With a small knife, cut an X onto the bottom of the peach. Drop into boiling water for 30 to 60 seconds, remove with a slotted spoon and immerse in an ice water bath. The peels will slide right off.
Combine all ingredients into large pan. Over medium heat, bring to a boil.
After salsa has come to a boil, reduce heat to medium/low and simmer for 5 minutes.
Remove from heat at the end of 5 minutes and divide into 4 pint containers for freezing.
If canning is preferred, there is a link in the blog post with specific canning instructions.