This easy recipe for canning sweet and spicy peach salsa is delicious and great to serve with chips with friends or just snacking by yourself. It is yummy! The sweet heat from the combination of peaches with salsa is so delicious, it is hard to stop eating it!
My late summer peach trees have more than normal fruit on it this year and a good chance to try new recipes for fresh peaches. I tried this fresh peach salsa recipe for the first time and loved it!
Ingredients
- 6 cups Peaches: Peeled and chopped
- 3 Cups Tomatoes: Finely chopped
- 1 Bell Pepper: Finely chopped. Red, orange, or yellow. I used a red bell pepper.
- Hot Peppers: Finely chopped. Use peppers of your choice, I used 1 jalapeno, 1 poblano, and 2 Anaheim. I like my salsa on the mild side. For more spice use more jalapeno peppers.
- 1 large Red Onion, Finally chopped
- 5 Tbsp Cilantro: Finely Chopped
- 1/2 cup White Vinegar
- 1/2 Tbsp Minced Garlic: Fresh garlic cloves can also be used.
- 1-2 tsp Canning Salt
- 1/2 Tbsp Mesquite Liquid Smoke
Detailed Steps to Make the Peach Salsa
First wash the peaches. Then blanch the peaches or put them in ice water to make them easier to peel.
Peel and roughly chop the peaches.
Add the peaches to a large pot.
Puree the tomatoes in a food processor and add them to the stock pot. I never peel my tomatoes and after running them through a food processor you do not notice the peels. I peeled at one time and found it so time-consuming. If you prefer to peel, here is a good article that shows you how to do that.
Chop the onion, bell pepper and hot pepper in the food processor. If you touch the inside of the hot peppers, wear gloves. Add these and the remaining ingredients to the stock pot.
Heat on medium-high heat and bring the ingredients to a boil. Simmer for 5 to 10 minutes.
Ladle the hot salsa into the canning jars, leaving 1/2 inch headspace. Wipe the rims of the jars, remove the air bubbles and add the lids.
Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes. I use the Ball electric water bath canner and love it. This batch of peach salsa made 4 pint jars. For a big batch, it can easily be doubled.
Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
A Crowd Favorite
This fresh peach salsa canning recipe is a new favorite way for me to can salsa. It has simple ingredients and is easy to make. It can be a perfect side dish to any Mexican meal and the homemade peach salsa tastes great on crunchy tortilla chips.
The homemade salsa also makes a great gift, everyone loves a jar of salsa as a gift!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Pickled Cherry Tomatoes
- Rotel – Tomatoes and Green Chilies
- Lime Cilantro Tomatillo Enchilada Sauce
- Salsa with Roasted Tomatoes and Peppers
- Homemade Pizza Sauce
- Spaghetti Sauce with Roasted Tomatoes
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Peach Salsa Recipe for Canning
This easy recipe for canning sweet and spicy peach salsa is delicious and great to serve with chips with friends or just snacking by yourself. It is yummy! The sweet heat from the combination of peaches with salsa is so delicious, it is hard to stop eating it!
Ingredients
- 6 cups Peaches: Peeled and chopped
- 3 Cups Tomatoes: Finely chopped
- 1 Bell Pepper: Finely chopped. Red, orange, or yellow. I used a red bell pepper.
- Hot Peppers: Finely chopped. Use peppers of your choice, I used 1 jalapeno, 1 poblano, and 2 Anaheim. I like my salsa on the mild side. For more spice use more jalapeno peppers.
- 1 large Red Onion, Finally chopped
- 5 Tbsp Cilantro: Finely Chopped
- 1/2 cup White Vinegar
- 1/2 Tbsp Minced Garlic: Fresh garlic cloves can also be used.
- 1-2 tsp Canning Salt
- 1/2 Tbsp Mesquite Liquid Smoke
Instructions
1. First, wash the peaches. Then blanch the peaches or put them in ice water to make them easier to peel.
2. Peel and roughly chop the peaches.
3. Add the peaches to a large pot.
4. Puree the tomatoes in a food processor and add them to the stock pot.
5. Chop the onion, bell pepper and hot pepper in the food processor.
6. Add these and the remaining ingredients to the stock pot.
7. Heat on medium-high heat and bring the ingredients to a boil. Simmer for 5 to 10 minutes.
8. Ladle the hot salsa into the canning jars, leaving 1/2 inch headspace.
9. Wipe the rims of the jars, remove the air bubbles and add the lids.
10. Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
11. Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
