I didn't have any red pepper flakes so I did a shake of cayenne pepper. If you want to preserve the salsa using the water bath canning method, put all the ingredients except the cilantro and mint into a 6 to 8 quart preserving pan. Bring to a boil over high heat, then lower and simmer for 30 minutes, until the onion and peaches are tender. Stir in the cilantro and mint. Make sure your jars and lids are prepared for water-bath canning. Ladle the hot salsa into jars, leaving 1/4 inch headspace at the top. Wipe the rims of the jar with a damp paper towel and add the lid until finger tight. Return the jars to the water in the canning pot and make sure the water covers the jar by at least 1 inch. Bring to a boil and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours.