Sweet and Spicy Peach Tomato Salsa | Easy Homemade Canning Recipe
A bright, balanced peach tomato salsa with jalapeño heat, lime, and vinegar, designed for fresh eating or safe water-bath canning. Chunky texture and customizable spice make it perfect for tacos, snacks, and gifting.
Ingredients
Ingredients
- 4 cups peaches, peeled, pitted, and diced (about 6–7 medium ripe but firm peaches)
- 3 cups diced Roma or plum tomatoes, seeded
- 1 cup finely diced red onion
- 2–3 jalapeños, seeded and minced (keep some seeds for extra heat)
- 1 cup diced red bell pepper
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1/2 cup bottled lime juice
- 1/2 cup apple cider vinegar (5% acidity)
- 2–3 tablespoons brown sugar, to taste
- 1–1 1/4 teaspoons kosher salt, to taste
- 1/2 teaspoon ground cumin
- 1/4–1/2 teaspoon crushed red pepper flakes (optional)
Instructions
Instructions
- Blanch peaches in boiling water for 30–45 seconds, transfer to an ice bath, slip off skins, then pit and dice.
- Core and seed tomatoes, then dice; finely dice red onion and red bell pepper; mince jalapeños and chop cilantro.
- In a large nonreactive pot, combine peaches, tomatoes, red onion, jalapeños, bell pepper, garlic, lime juice, vinegar, brown sugar, salt, cumin, and red pepper flakes; stir and bring to a gentle boil over medium-high heat.
- Reduce heat and simmer, stirring often, for 10–12 minutes until tomatoes soften and the salsa thickens slightly to a chunky, spoonable consistency.
- Taste and adjust salt and sugar, then stir in cilantro during the last 1–2 minutes of simmering.
- For canning, wash jars, lids, and bands; keep jars hot in simmering water and bring the canner to a gentle boil.
- Ladle hot salsa into hot jars leaving 1/2-inch headspace, remove air bubbles, wipe rims, apply lids and bands fingertip-tight, and place jars in the canner with at least 1 inch of water covering them.
- Bring to a rolling boil and process half-pint jars for 15 minutes (adjust time for altitude as needed), then turn off heat, let jars rest in the hot water for 5 minutes, remove to a towel-lined counter, and cool undisturbed 12–24 hours.
- After cooling, check seals, remove bands, wipe jars, and label with name and date.
Notes
Altitude adjustments: 1,001–3,000 ft add 5 minutes; 3,001–6,000 ft add 10 minutes; 6,001–8,000 ft add 15 minutes; 8,001–10,000 ft add 20 minutes. Store sealed jars in a cool, dark, dry place for 12–18 months; refrigerate after opening and use within 7–10 days. For fresh (uncanned) salsa, refrigerate up to 5 days or freeze up to 3 months. Do not reduce bottled lime juice or 5% vinegar when canning. Adjust jalapeños and red pepper flakes for heat. Avoid overcooking to keep a chunky texture.