Forktionary

Peach Salsa Recipe

Spice up your summer with this vibrant Peach Salsa! Sweet peaches meet zesty tomatoes and a kick of jalapeño in this easy-to-can recipe. Perfect as a snack with tortilla chips, alongside grilled fish, or as a unique addition to your next barbecue. This recipe yields approximately 8 half-pint jars of delicious, homemade salsa.

Prep Time 30 mins
Cook Time 45 mins
Calories 94.6 kcal
Protein 4g
Rating 4.7 (47 Reviews)
Peach Salsa 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Salsa

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How to Make Peach Salsa

  1. Sterilize 8 half-pint jars by placing them upside down in a 325°F (160°C) oven for 15 minutes.
  2. Blanch peaches in boiling water for 1 minute, then immediately transfer to an ice bath. Peel, pit, and chop peaches into 1/2-inch pieces; you should have 6 cups.
  3. Blanch tomatoes in boiling water for 1 minute, then immediately transfer to an ice bath. Peel, remove seeds, and chop into 1/2-inch pieces.
  4. In a large stainless steel or enamel-lined pot, combine the chopped peaches, tomatoes, onion, jalapeño peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin, and cayenne pepper.
  5. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until slightly thickened. If the mixture is too thin, continue to simmer until it reaches your desired consistency.
  6. Remove from heat and taste, adjusting seasonings as needed. Add more cayenne pepper for extra heat.
  7. Ladle the hot salsa into the sterilized jars, leaving 1/4 inch of headspace at the top.
  8. Remove air bubbles by running a non-metallic utensil (like a rubber spatula) around the inside of each jar.
  9. Re-adjust headspace to 1/4 inch if necessary. Wipe the jar rims clean with a damp cloth.
  10. Center the lids on the jars and screw on the bands until fingertip tight.
  11. Place jars in a canner with enough water to cover jars by at least 1 inch. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for details).
  12. Carefully remove jars from the canner and place them on a towel-lined surface. Cover with another towel and allow to cool completely. You'll hear a ‘pop’ sound as the jars seal.
  13. Check for a proper seal: lids should be concave (pushed down) and won't flex when pressed. Label and store sealed jars in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

68g

Fat

0g

Carbs

7g

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Starters Appetizers & Snacks Sweets & Sides Side Dishes Cod Recipes The Americas American Mexican Southern Gluten Free Summer Recipes Game Day Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Healthy Sauces Appetizers Canning Condiments Etc Fruit Vegetables Low Fat Salsas Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Number Of Servings Technique