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.
Peach salsa boasts a sweet heat that lends an unexpected loveliness to all manner of summer fare, whether grilled salmon, pulled pork, seafood tacos, even plain old chicken. We consider it he perfect summer condiment. And because this recipe makes a big batch, you can stash some away for winter or to gift at the holidays.–Renee Schettler Rossi
- Quick Glance
- 25 M
- 50 M
- Makes about 8 half-pint (250-ml) jars
- 6 cups peeled and diced hard, underripe peaches (26 to 30 ounces or 750 to 900 grams)
- 1 cup (198 grams) granulated sugar
- 1 cup (150 grams) chopped red bell pepper
- 1 cup (250 ml) apple cider vinegar (5% acidity)
- 1/2 cup (80 grams) chopped red onion
- 1/2 cup (125 ml) cold water
- 1/4 cup (60 ml) 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 (4 grams) chopped fresh cilantro
- 1. 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.
- 2. 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.
- 3. 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.
Peach Salsa Gazpacho Variation
- During summer, puree peach salsa with fresh local heirloom tomatoes and thin it with a little vegetable or chicken broth for a quick, spicy, cold soup.