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    Peach & Tomato Salsa

    Peach & Tomato Salsa. Photo by yogiclarebear

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Preschool Chef's Note:

    This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!

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    Units: US | Metric


    1. 1
      Peel, pit, and chop peaches, and mix with lime juice.
    2. 2
      Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
    3. 3
      Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
    4. 4
      Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
    5. 5
      Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
    6. 6
      Turn heat to simmer.
    7. 7
      Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
    8. 8
      Place jars in canning pot. Add water, making sure tops of lids are covered.
    9. 9
      Bring canner to boil, and process for 10 minutes.
    10. 10
      Remove jars from canner, and place on towel in a cool spot.
    11. 11
      In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
    12. 12
      Allow to sit without moving for about 2 days.
    13. 13
      Label and store jars in a cool, dark place.

    Ratings & Reviews:

    • on September 12, 2009


      This was a lot of work, but well worth it. The taste was phenomenal! I felt that it was a bit liquidy, and would have drained the tomatoes and peaches better if instructed. Next time I'll drain them and cut my pieces smaller. Great recipe, canned a lot and husband will be happy all winter. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2013


      What a great salsa! It is plenty hot for my mild tastes even reducing the pepper flakes and cayenne, so on the 2nd batch I reduced to 1 tsp pepper flakes and 1/2 tsp penzeys chipotle which added a wonderful smoky flavor. The 2nd batch was still plenty hot so I will use less jalapenos next time. I wish I had bought more peaches as this won't last long. I made 2 batches and both times I was only able to get 7 pints exactly. Well worth all the washing and chopping this recipe can easily be doubled in a stockpot.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2010

      Wow! What a find! I'll do this one again and again, but not liking spicy things, I'll definitely lessen the cayenne and red pepper flakes. For this batch, when I open a jar I'll simply add some corn, a can of black beans, or chopped tomato (or all three!) to help with the spiciness. I used fresh peaches from a tree in our backyard that is quite prolific this year. Now I wish I hadn't given so many of the peaches to friends and neighbors!

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

    Read All Reviews (8)


    Nutritional Facts for Peach & Tomato Salsa

    Serving Size: 1 (3314 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 100.6
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 6.7 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 3.9 g
    Sugars 18.2 g
    Protein 2.4 g

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