In large saucepan, combine all ingredients, except fresh herbs.
Bring to boil over high heat, stirring occasionally.
Boil gently until slightly thickened, about 10 minutes.
Add parsley and oregano, continue to cook a few more minutes
Remove from heat.
Add hot salsa to hot jars. Wipe rims with damp paper towel.
Place lids on jars. Screw on bands and tighten to fingertip tight.
Process pint jars 15 minutes, for sea level. Adjust times for about 3000 ft.
Salsa will last in the refrigerator for about 1 week. If you are canning, follow the instructions here.
Makes 6 pints.Use any sweet, fresh, in season peaches you can find.If you don't have red pepper, use any color bell pepper you have. The red just looks great with the yellow peaches.Try to find free stone peaches for easy preparation.Add vinegar to peaches as soon as they are cut up and added to pot, to minimize browning.Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.If lids have not sealed, store those jars in refrigerator and consume those jars first.Store sealed jars in a cool place.