Description

You’re going to love this one—imagine the burst of sweet, juicy peaches dancing with tangy tomatoes, smoky spices, and a kick of heat. This canned peach salsa captures summer sunshine in every spoonful and is your go-to upgrade for everything from chips to grilled meat!

Ingredients

Scale

10 large ripe peaches (~4 lbs / 1.8 kg)
¾ cup fresh lime juice, divided
5 large garden tomatoes (~2½ lbs / 1.15 kg)
2 large bell peppers (orange or yellow)
2 medium onions
2 large jalapeños
6 garlic cloves
1 tbsp ground cumin
1 tbsp red pepper flakes
1½ tbsp smoked paprika
1½ tsp sea salt
¾ cup white vinegar
2 tbsp cornstarch (optional)

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Instructions

Blanch Peaches: Boil, peel, pit, and dice peaches. Toss immediately with half the lime juice.
Blanch Tomatoes: Score, boil, peel, seed, and chop.
Chop Veggies: Dice bell peppers, onions, jalapeños, and mince garlic.
Cook the Base: In a large pot, combine tomatoes, onions, garlic, jalapeños, peppers, spices, salt, and vinegar. Bring to a boil, then simmer for 15 minutes to blend flavors.
Add the Peaches: In a separate bowl, mix diced peaches with cornstarch and the remaining lime juice. Stir this peach mixture into the cooked salsa off heat.
Can the Salsa: Pour salsa into sterilized pint jars, leaving ½” headspace. Remove air bubbles, wipe rims, seal with lids and bands. Process in boiling water bath for 15 minutes. Let cool for 12–24 hours, check seals, label, and store.

Notes

Want more zing? Add a chipotle pepper. Prefer it mild? Swap jalapeños for sweet peppers. Either way, give it a week to develop that next-level flavor before opening a jar!

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 10
Sugar: 2g
Sodium: 40mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg