Peach Salsa

READY IN: 45mins




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