Peach Salsa

READY IN: 45mins
Recipe by William Uncle Bill

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

Top Review by Dave95

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.

Ingredients Nutrition

Directions

  1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
  2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
  3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
  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. 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. Adjust seasonings to taste.
  7. Add more cayenne pepper if you desire a spicier taste.
  8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
  9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
  10. Re-adjust the headspace to 1/4 inch.
  11. Wipe jar rim to remove any stickiness.
  12. Center lid on top of jar; apply screw band just until finger tight.
  13. Place jars in a hot bath in a canner and process for 10 minutes.
  14. Remove jars and place on a towel, then cover with another towel to cool slowly.
  15. Jars are sealed when the lids pop and are curved down, (concave).
  16. Label jars and store in a cool, dark place.
  17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

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