Description
A sweet, tangy, and mildly spicy canned peach salsa made with peaches, tomatoes, chile peppers, red onion, garlic, vinegar, and bottled lime juice.
Ingredients
Scale
- 8 cups peeled, pitted, diced peaches
- 4 cups diced tomatoes
- 2 cups diced chile peppers, mild or medium
- 2 cups diced red onion
- 5 to 7 cloves garlic, minced
- 1 1/2 cups distilled white vinegar
- 1 cup bottled lime juice
- 1 to 2 tablespoons chile pepper flakes, to taste
- 1 tablespoon sea salt
Instructions
- Peel, pit, and dice the peaches. Dice the tomatoes, chile peppers, and red onion, then mince the garlic.
- Add the peaches, tomatoes, chile peppers, red onion, garlic, vinegar, bottled lime juice, chile flakes, and sea salt to a large stockpot.
- Bring the mixture to a low boil over medium heat, stirring gently.
- Reduce the heat to maintain a low boil and cook for 10 minutes, stirring occasionally.
- Ladle the hot peach salsa into prepared pint jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, add lids, and screw on rings until fingertip tight.
- Process the jars in a boiling water bath canner for 15 minutes.
- Remove the jars from the canner and cool undisturbed for 24 hours.
- Check the lids for a proper seal, label the jars, and store in a cool, dark place. Refrigerate after opening.
Notes
- Do not reduce the vinegar or bottled lime juice.
- Use bottled lime juice instead of fresh lime juice for consistent acidity.
- Choose slightly firm peaches for a chunkier salsa.
- Adjust heat with chile pepper flakes or pepper variety while keeping the acid amounts the same.
- Use sealed jars within 12 months for best quality.
- Refrigerate opened jars and use within 1 to 2 weeks.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Canning
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 28
- Sugar: 5
- Sodium: 95
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 0