Peach Salsa

Name: Peach Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Yield: 64 (2-tbsp) servings | 8 (half-pint) jars
Ingredients: 6 cups (26 to 30 oz) peeled and diced hard, underripe peaches; 1 cup granulated sugar; 1 cup chopped red bell pepper; 1 cup apple cider vinegar (5% acidity); 1/2 cup chopped red onion; 1/2 cup cold water; 1/4 cup lime juice (from about 3 limes); 1/2 teaspoon kosher salt, or more to taste; 2 jalapeño peppers, seeded and finely chopped; 2 garlic cloves, minced; 1 habanero pepper, seeded and minced; 1/4 cup chopped fresh cilantro

User Reviews

5.0

45 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
64 (2-tbsp) servings | 8 (half-pint) jars
Calories
24 kcal
Course
Condiments
Cuisine
American

Peach Salsa

Iris Warren

Report

Peach salsa works its considerable magic on fish, pork, chicken. And it's so easy to make this canned stone fruit salsa you'll be wanting to do it each summer.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

6 cups (26 to 30 oz) peeled and diced hard, underripe peaches
1 cup granulated sugar
1 cup chopped red bell pepper
1 cup apple cider vinegar (5% acidity)
1/2 cup chopped red onion
1/2 cup cold water
1/4 cup lime juice (from about 3 limes)
1/2 teaspoon kosher salt, or more to taste
2 jalapeño peppers, seeded and finely chopped
2 garlic cloves, minced
1 habanero pepper, seeded and minced
1/4 cup chopped fresh cilantro

Add to Shopping List

Instructions

Toss everything except the cilantro in a 6-quart (6-liter) stainless steel or enameled Dutch oven. Bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook, uncovered, for 5 minutes. Remove from the heat and stir in the cilantro.
Ladle the hot peach jam into the still-hot sterilized jars, leaving 1/2-inch (1-cm) headspace at the top of each jar. Remove any air bubbles by stirring the salsa. Working with a single jar at a time, wipe the jar rim, center the lid on the jar, apply the band, and tighten. Repeat until all the jars are filled.
Process the jars in a hot water bath for 15 minutes following the manufacturer's instructions. Turn off the heat, remove the lid from the pot, and let the jars stand for 5 minutes. Remove the jars from the pot and let cool. The peach salsa will keep, unopened, for up to several months. Once opened, keep the peach salsa in the refrigerator and use within a week.

Nutrition Information

Show Details

Serving 1portion Calories 24kcal (1%) Carbohydrates 6g (2%) Protein 0.3g (1%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Monounsaturated Fat 0.02g Sodium 28mg (1%) Fiber 0.4g (2%) Sugar 5g (10%)