You'll Love This Pretty Peach Salsa Recipe

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Delicious Peach Salsa Recipe For Canning

This week, peaches and tomatoes are both at their peak, so what's a girl to do? Find a great peach salsa recipe for canning! Yay! I think I found it! You can start here and adjust the contents to make it your own!

This peach salsa is probably the prettiest thing I have ever canned! I hope to finish up the last of my Palisade, Colorado peaches and local tomatoes this evening and make one more batch.

This peachy salsa is delicious, too, and there are so many ways to use it!

Peach salsa is a delicious topping for grilled chicken, fish, or shrimp. The sweetness of the peaches complements the smoky flavors.

• Add peach salsa to tacos, especially ones with pork, fish, or shrimp.
• Serve it alongside grilled or roasted pork chops, tenderloin, or ham.
• Serve it with tortilla chips as a dip, spoon it over cream cheese, and serve it with crackers.
• Use peach salsa as a burger topping, especially with a slice of cheese and some avocado.
• Add a spoonful of peach salsa to grain bowls with quinoa or rice, grilled vegetables, and a protein like chicken or tofu.

How To Make This Peach Salsa Recipe

It's important to have all your equipment gathered at your workstation. The basic supplies for canning are readily available, inexpensive, and usually last a lifetime. This step is called "mise en place," a French term that sounds so much cooler than saying, "Get all your stuff together before you start."

That includes the necessary pots, spoons, a ladle, a clean, damp dishcloth, clean jars, lids, rings, a cooling rack, or a thick towel. You'll also need a jar lifter, and along with that little green magnet on a stick, you will save a lot of burned fingers.

To save time, assemble all your ingredients before you begin. Ack! Talk about practicing what you preach! Don't be Betty! I was certain I had planted cilantro with the flowers in my big porch pots, but I discovered it was flat parsley when I went out to pick some. They are very similar in appearance but not at all the same in taste. 😏

We live a few minutes from Walmart, so I made a mad dash to the nearby store only to discover they had no fresh cilantro—it was sold out! Fortunately, I could buy Gourmet Garden cilantro paste in a tube, which worked perfectly. I love all their products!

Peel and chop the fresh peaches and the ripe tomatoes. I cut each peeled tomato in half and used my wonderful Pampered Chef food chopper to make quick work of the chopping. It worked great!

Continue chopping the onion, peppers, and jalapenos and add them to the mixture. I weighed my peaches and tomatoes and used about three pounds each for this batch.

A note about the jalapenos: The capsaicin in jalapenos makes them hot, and most of the heat is contained in the seeds. (I remove them) Capsaicin can really burn your eyes, so be careful when cutting them. DO NOT TOUCH your eyes until after you have thoroughly washed your hands with soap and water.

I used a large sweet onion, but you can use any kind you like. You can also use a large red, yellow, or orange bell pepper. If the peppers are small, you can use two.

Combine all the ingredients in a large pot to cook and prepare to can it. I used my favorite enormous blue Le Creuset Dutch oven, a treasured gift from a generous friend. I love how big and heavy it is, so I use it for most of my canning.

When you start cooking your peach salsa, fill a tall stockpot about half to two-thirds full of water and put it on the stove for a boiling water bath to process the salsa so it is shelf-stable. If your water is hard, a couple of glugs of vinegar will help keep lime from forming on the jars.

Add vinegar, lime juice, and salt and cook on medium heat until the juices form and the peaches, onion, and tomatoes soften. I blended the ingredients a little with my potato masher.

Taste the juice to see if you want to add a little more vinegar, lime juice, salt, or another jalapeno. Adjust the flavor to your liking.

How To Can This Peach Salsa Recipe

Ladle the salsa into sterilized canning jars. I had some pint jars on hand, so I used a mixture of regular and wide-mouth jars.

Fill the jar leaving one-half in of headspace, then use a clean damp dishcloth to wipe the edge of the jar before applying the flat and screwing on the ring. Tighten by hand.

Use a jar lifter to place each jar into the boiling water bath gently. When the water resumes boiling, set a fifteen-minute timer. When the timer rings, use the jar lifter to move the jars onto a cooling rack or a thick towel to cool undisturbed until they are at room temperature.

Listen for the satisfying "ping" sound that means the jar is safely sealed. If it does not seal, refrigerate it. If kept refrigerated, it will be safe to eat for about two weeks or more. Always return a partially used jar to the refrigerator for storage.

Peach Salsa Makes A Great Gift

Canning is easy and very satisfying because it is one of the few things we do that can line up and count! It's so fun to see the visible results of our efforts. Since not everyone does canning, salsa, jelly, jam, or pickles are always a very welcome gift!

Some folks I know look forward eagerly to their gift of home-canned goods every year!

PRINTABLE RECIPE CARD

Yield: 8 pints

Peach Salsa

Print

Here is a recipe for a wonderful, beautiful, tasty salsa perfect for gift-giving. Use it in so many different ways!

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

• 3 pounds of ripe tomatoes, chopped
• 3 pounds of ripe peaches, chopped
• One large or two small red or orange bell peppers, chopped
• One large or two medium sweet onions, chopped
• 1 bunch cilantro, chopped
• 3-4 medium jalapenos, seeds removed and chopped fine. Adjust to taste
• 1/4 cup lime juice, bottled is fine to use
• 2 Tbsp white vinegar
• 2 tsp salt, or to taste

Instructions

1. Combine the ingredients in a large, heavy pot.
2. Put a large stockpot of water on to boil for water bath processing.
3. On medium heat, cook salsa until juice forms and the ingredients soften- about ten minutes.
4. Taste the juice and adjust the seasoning to suit your preference.
5. Ladle the salsa into pint jars, leaving 1/2" of headspace.
6. Wipe the rim of each jar carefully with a clean, damp dishcloth.
7. Apply lid and ring and tighten by hand.
8. When all the jars are filled, use a jar lifter to carefully lower each one into the boiling water bath, making sure the water covers them by at least one inch. You may need to do this in two batches or use two stockpots.
9. Once the water resumes boiling, set a fifteen-minute timer. When the timer sounds, carefully lift each jar onto a cooling rack or a thick folded towel to cool undisturbed until the jar is at room temperature.
10. Listen for the "ping," which means the jar is sealed. If it does not, refrigerate the jar and use it within two to three weeks.

Nutrition Information:

Yield:

64

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g

Peaches are my favorite fruit, and they are so versatile! Here are some of my favorite recipes using peaches. Peach Cake, Peach Crisp, and Tomato and Peach Salad.

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Love, GB (Betty Streff)

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