Peach Salsa - Home Canned

A sweet and savory, chunky salsa perfect paired with tortilla chips, grilled chicken, pork and fish. This shelf stable salsa is a must make for your pantry. 🍑

In Northeast Texas, July and August marks the peak of summer, which means our tomatoes have finally stopped trickling in. This year we harvested over 60 lbs of tomatoes from 4 plants, which allowed us to can up some pizza sauce, salsa, chili base, barbecue sauce, and even a few jars of green tomatoes for frying later on. A couple weeks back I harvested the last of the tomatoes, and had a few peaches that also needed to be used, so it was perfect to can up a batch of peach salsa. 

  

Peach salsa is a delicious mix of sweet and savory flavors, combining fresh tomatoes with juicy summer peaches, onions, peppers, jalapenos, cilantro, honey, vinegar (for safe canning), and a splash of lime juice. This versatile salsa is perfect for scooping up with tortilla chips, served with grilled chicken, or as a topping for fajitas and fish tacos. 

If you're a regular salsa lover, I think you will enjoy this summery peach version. This recipe yields a chunky salsa with a touch of smokiness from smoked paprika, and just enough heat from a few jalapenos. If you prefer a spicer salsa, you can easily swap out serrano peppers for extra heat.   

Yesterday, I was gifted a large box of peaches, which I am so grateful for, especially since our peach tree did not yield much this year. Unfortunaltely, a storm took out the few peaches we had before they were ripe enough to pick, leaving us without any. 

With 52 peaches to work with, I was so excited to make a second batch of peach salsa and some jars of maple bourbon peach barbecue sauce. I have around 20 peaches remaining, so I'm planning to make peach butter or another round of barbecue sauce.  

INGREDIENTS NEEDED TO MAKE 

THE BEST PEACH SALSA 

• 🍅 Garden Tomatoes - Roma's are my favorite as they make a thicker salsa and have less seeds.  
• 🍑 Peaches - use fresh peaches that are fragrant, ripe yet firm.   
• 🧅 Onions - yellow or white onions either will work.  
• 🧡 Bell Peppers - for color red, yellow and orange are naturally sweet so use a mixture of two.
• 🌶️ Jalapenos - 2-3 seeded for mild heat and serranos for more heat.   
• 🌿 Cilantro - you will need about 1 cup so about one bunch.  
• 🧄 Garlic - Fresh is best for flavor, but jarred will work if that is all you have. 
• 🍯 Honey - blends well with lime juice and adds a smooth natural flavor. 
• 🍶 Vinegar - 5% white vinegar for safe canning (this is a must)
• 💚 Lime Juice - splash of fresh lime juice to balance sweetness, brights acidity, and prevents browing. 
• 💗 Smoked Paprika - just a bit to add a subtle smokiness. 
  
• 🧂  Salt & Pepper - to taste

GATHER, WASH & STERILIZE JARS: 

Clean and sterilize about 8 pint size canning jars in hot soapy water with a splash of vinegar. Rinse thoroughly. Place the jars in a hot water bath canner and fill with the canner with water. Heat up the canner until the water is hot. Turn the heat to low to keep the jars warm until they are ready to be filled. 

1. Blanch peaches in boiling water for 3 minutes and then dunk into a bowl of ice water. Peel, pit and chop or dice the peaches. I like to use my chopper for this part because I like a chunkier salsa.  

2. Blanch tomatoes as well (if not using romas) and dunk in ice water. Peel, dice and add everthing to a large bowl after chopping.

3. Chop or dice the onions, jalapenos, bell peppers and cilantro. 

4. Add all of the ingredients into a large pot and bring the mixture to a boil. Reduce heat and cook uncovered for 10 minutes, stirring often. 

5. After 10 mintes if the mixture is too thin, continue boiling for an additional 4-5 minutes or until enough liquid has evaporated. 

6. Ladle peach salsa into hot jars leaving a 1/2 inch headspace from the top of the jar. Use a debubbler or chopstick to stir and remove any air bubbles. Using a paper towel dipped into white vinegar, wipe the rims of the jars to remove and food residue. Center lid and ring onto each jar and tighten to finger-tip tight. 

7. Place jars into the hot waterbath canner. Bring the canner to boiling, reduce heat to a light boil, cover, and process jars for 10 minutes. When the time is up, turn off the heat and let the jars remain in the canner for 5 minutes before removing.

8. Carefully, remove jars using a jar lifter and place on a counter lined with a towel,

9. Allow the jars to sit, undisturbed for 12 hours. Jars are sealed when lids have popped and are pressed down. Remove rings, wash the jars with a soapy dish cloth (making sure to clean the rims) and rinse under cool water. Label and store in a cool, dark place.

10. Store salsa in a cool dark pantry for up to 18 months if it lasts that long. 

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