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
IngredientsEmail Grocery List
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.
Recipe Testers Reviews
We eat a lot of salsa—with tacos, nachos, chips, steak, or fish fillets. However, honestly, I rarely deviate from tomato-based salsas, either raw or roasted. So it's quite a refreshing take to give this sweet and sour peach salsa a spin. It delivers huge whallops of flavor. This baby is fiery hot. I love that it uses two different peppers—the jalapeno for pure heat and grassy notes and the habanero for a much bigger kick but also for nice fruity flavors that perfectly complement the peach.
I diced them into about 1/4-inch dice. In hindsight, and after looking better at the picture, I think 1/2-inch dice might be closer to what the author intended. I felt 1/4 teaspoon is too little salt and the salsa ends up a bit flat and one dimensional. I upped that based on taste to 1 teaspoon. This really works with pork. I had some barbecue pork ribs that I shredded for tacos and this salsa was awesome on those. I also served it with Indian chicken curry! Sounds odd but works great. Kind of like a great chutney on top of the curry. I'm looking forward to giving this peach salsa a shot with some fish as well.
I got 8 half-pint jars of this peach salsa and it is excellent. The total time was only 50 minutes and the hands-on time was 25 minutes. The lime juice was accurate at 3 limes for 1/4 cup.