**Links in this post may be affiliate links. This means that if you click that link and purchase the product, I may receive a small compensation. I am, however, committed to honestly assessing the products mentioned. Please read my disclosure policy for more details. **
Last year, I shared with you how to make the best peaches I’ve ever had. Spiced peaches are one of Levon’s favorite treats, and he was eager for me to learn how to make them as soon as I started developing an interest in canning.
Every year we get a full bushel of peaches to make spiced peaches, peach pie filling, and sliced peaches, with some left over to snack on. Last year, I wanted to back off on the peach pie filling and find something else to do with all those peaches. When I found a recipe for peach salsa, I just knew I had to try it!
If you’ve never had a fruity salsa before, it is a real treat. I love fruity salsas. The combination of sweet and spicy is delicious. And as much as I LOVE our rockin’ salsa, it’s nice to change things up a bit.
After we made one batch of the peach salsa and tested it, we knew immediately that it would NOT be a one-time deal. We knew this would be a salsa we would make again and again.
This year, as peach season approached, I was just as excited about making the peach salsa as I was about making the spiced peaches. And that’s saying a lot, because those spiced peaches are amazing!
If you love fruit salsas as much as I do, or if you’re up for trying something new, try your hand at this peach salsa. It’s as simple as it is delicious, and all your friends and family will be impressed by your tasty creation.
Perfect Peach Salsa
(Makes eight 8-oz jars or 4 pint jars)
The recipe I use comes from the Ball Complete Book of Home Preserving. This book has been a fantastic resource for me, and I highly recommend it if you are interested in canning.
(Another one that I just recently bought is the Better Homes & Gardens Complete Canning Guide. I haven’t made anything from it yet, but I’ve skimmed through it, and it looks great! I love how comprehensive it is – it covers freezing, preserving, and drying with over 330 recipes to choose from!)
- 1/2 cup white vinegar
- 6 cups chopped peaches (the book says to peel, but we don’t think it’s necessary, and why go through an extra step if you don’t have to?)
- 1 1/4 cup chopped red onion
- 4 jalapeño peppers, finely chopped (we seed and devein, but that’s up to your personal preference!)
- 1 red bell pepper, chopped
- 1/2 cup chopped cilantro
- 2 Tbs honey
- 1 clove garlic, finely chopped
- 1 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- Sterilize your jars and lids by putting them in a canner full of boiling water for 10 minutes.
- In a large stainless steel saucepan or pot (I use my stockpot), combine vinegar and peaches. (You may want to do this as you’re chopping the peaches to prevent browning.) Add onion, jalapeño peppers, red pepper, cilantro, honey, garlic, cumin, and cayenne.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened. (This won’t take long – about 5 minutes). Remove from heat (but make sure it is hot when you’re ready to fill the jars!).
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles, adding more salsa, if necessary. Wipe the rim with a clean cloth. Screw the band down to fingertip-tight.
- Place the jars in the canner, and make sure they are completely covered with water. Bring the water to a boil and process for 15 minutes. Remove the jars and let them cool. Wait at least 24 hours before moving them to their final storage.
- Start your water boiling in your canner long before you begin cooking your peaches! It can take up to an hour for that much water to come to a boil. Start the water while you prep all the ingredients. Once water is boiling, put the jars in to sterilize and begin cooking the salsa. They should be ready about the same time.
- Don’t disregard the instructions to put hot salsa into hot jars. If you make up the salsa ahead of time (which you could do), bring it back to a quick boil before filling your jars. Putting jars full of cold food will likely cause the jars to break during processing. Trust me – I know this from experience!
- My best tip is to invest in an electric canner! I shared about this handy apparatus in my spiced peaches post, and I haven’t changed my mind about it since then. In fact, I love it so much, I got a second one at the start of this season. It worked wonderfully to have both canners going at once!
I love how quickly it heats up the water, I love that it’s more energy-efficient, and I love that it doesn’t take up precious stovetop space. But my favorite thing about it is that it doesn’t heat up my kitchen like my stovetop canner always did! And on these days when the temperatures are approaching 100 degrees, that’s a pretty significant benefit!
Interested in saving time, money, and stovetop space? Get yours here –> Ball FreshTech Electric Canner
I love peaches and I love salsa, so it only made sense to try something that combines the two. I hope you try your hand at this delicious treat, and that you enjoy it as much as we do!
Tools Mentioned in This Post:
- Ball Complete Book of Home Preserving
- Better Homes & Gardens Complete Canning Guide
- 12 Quart Stockpot
- Water Bath Canner & 4-Piece Utensil Set
- Electric Canner
More Canning Posts:
- How to Make the Best Peaches Ever!
- How to Make Your Own Salsa That Rocks!
- How to Make the Perfect Pickles