Peach Salsa
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
64 (2-tbsp) servings | 8 (half-pint) jars
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Calories
24 kcal
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Course
Condiments
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Cuisine
American
Peach Salsa
Description
This peach salsa recipe begins by combining peeled and diced underripe peaches with chopped red bell pepper, onion, jalapenos, habanero pepper, minced garlic, apple cider vinegar, lime juice, sugar, water, and kosher salt in a large pot. The mixture is brought to a boil to dissolve sugar and meld flavors, then simmered uncovered for about five minutes to slightly thicken and concentrate.
After cooking, fresh chopped cilantro is stirred in to add a herbaceous note. The hot salsa is ladled into sterilized jars for canning with a half-inch headspace, processed in a hot water bath for preservation. Unopened jars keep several months; once opened, refrigeration and use within a week are recommended.
The balance of sweetness from the peaches and sugar, acidity from vinegar and lime, and heat from jalapenos and habanero creates a lively salsa that pairs well with grilled meats, tacos, or as a condiment. Using underripe peaches helps maintain firmness and prevents the salsa from becoming overly mushy.
Ingredients
- 6 cups (26 to 30 oz) peach peeled and diced, hard underripe
- 1 cup granulated sugar
- 1 cup red bell pepper chopped
- 1 cup apple cider vinegar 5% acidity
- 1/2 cup red onion chopped
- 1/2 cup water cold
- 1/4 cup lime juice from about 3 limes
- 1/2 teaspoon kosher salt or more to taste
- 2 jalapeno pepper seeded and finely chopped
- 2 garlic cloves, minced
- 1 habanero pepper seeded and minced
- 1/4 cup cilantro chopped, fresh
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 DetailsNutrition Facts
Serving: 64(2-tbsp) servings | 8 (half-pint) jars
Amount Per Serving
Calories 24 kcal
% Daily Value*
| 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 | 0% |
| Sodium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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