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    You are in: Home / Recipes / Peach Salsa Recipe
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    Peach Salsa

    Peach Salsa. Photo by SharonChen

    1/7 Photos of Peach Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    William (Uncle Bill) Anatooskin's Note:

    An excellent salsa that goes well with fish dishes, or just as a snack with crackers.

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    Units: US | Metric


    1. 1
      Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
    2. 2
      Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
    3. 3
      Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
    4. 4
      In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
    5. 5
      Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
    6. 6
      Adjust seasonings to taste.
    7. 7
      Add more cayenne pepper if you desire a spicier taste.
    8. 8
      Ladle salsa into hot jars to within 1/4 inch of top for headspace.
    9. 9
      Remove air bubbles by sliding a rubber spatula between the glass and salsa.
    10. 10
      Re-adjust the headspace to 1/4 inch.
    11. 11
      Wipe jar rim to remove any stickiness.
    12. 12
      Center lid on top of jar; apply screw band just until finger tight.
    13. 13
      Place jars in a hot bath in a canner and process for 10 minutes.
    14. 14
      Remove jars and place on a towel, then cover with another towel to cool slowly.
    15. 15
      Jars are sealed when the lids pop and are curved down, (concave).
    16. 16
      Label jars and store in a cool, dark place.
    17. 17
      NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on August 19, 2010


      Excellent salsa. Lots of work but in the end, its worth it. When Blanching the peaches and tomatoes, i find that if you put them in hot water (after you boil the jars, turn off the stove and there is your hot water) and cool them in cold water for 5 sec. You want the peaches/tomatoes to still be warm-hot but cold enough that you can handle it. Very good recipe. Thanks for posting.

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    • on December 10, 2009


      Very good flavor. I didn't have any honey but it is still sweet enough. I agree with some of the others that is is a little soupy. I tried cooking a little bit longer to reduce the fluids but I didn't wans to cook too long making it mushy. I will definatley make this again. Thanks for the great recipe! UPDATE: 9 Dec 09 I opened a jar last night for a get together and everyone loved this. After sitting for a while the salsa seems to have thickened quite nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2011


      Love this recipe! We have a peach tree in our yard and it yields a ton of fruit. I'm not a huge fan of sweet peach desserts so this is perfect for using our fruit. Gave some of the canned salsa as gifts and everyone can't get enough of it. My sister even said I should try and sell it! Didn't change anything in the recipe except added more or less jalapenos depending on their heat level, might try it with habaneros this year. Can't wait for September when we have more fresh peaches! Also think this would be great with mangoes, but have yet to try it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)


    Nutritional Facts for Peach Salsa

    Serving Size: 1 (2113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 94.6
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7.4 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 3.6 g
    Sugars 17.2 g
    Protein 2.3 g

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