Peach Salsa

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.

An open jar of peach salsa next to three fish tacos topped with peach salsa.

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

Peach Salsa

  • Quick Glance
  • (1)
  • 25 M
  • 50 M
  • Makes 64 (2-tbsp) servings
5/5 - 1 reviews
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Ingredients

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Directions

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.

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.

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.

Print RecipeBuy the The All New Ball Book of Canning and Preserving cookbook

Want it? Click it.

    Peach Salsa Gazpacho Variation

    • Tux 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.

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    Back to Peach Salsa on Leite's Culinaria