Peach Salsa canning recipe

Peach Salsa canning recipe

I’m admittedly not a huge peach fan, I like a good peach pie every so often but it’s not my first choice. When we bought our property it had a peach tree on it, so I had to find recipes to make with peaches. Peach butter is good but peach salsa?! Amazing! This is great on chicken tacos, fish tacos, pork loin, and just with chips for chips and salsa! It is my go to late night snack.


8 cups diced peached

12-16 roma tomatoes diced

1 bell pepper diced

1 large red onion diced

3-4 Jalapeños diced (adjust for your heat level)

1 habanero (optional)

5 cloves of garlic minced (fresh is best!)

3/4 cup honey 

1/2 cup chopped cilantro

2 tsp cumin

1 tsp cayenne

1 TBSP salt

1 - 1.5 cups white vinegar

1 can tomato paste



1. blanch and peel peaches 

2. dice peaches and all veggies into a large heavy bottom stock pot  

3. add in honey and spices. The spices are all to taste! Start with the recommended amount and add from there.  I generally always end up adding a touch more salt and about 1/2 cup more vinegar for more acid.

3. bring to a boil, add in tomato paste and cook for 10-15 minutes until it starts to thicken  

4. ladle into sterilized jars. I use pints and half pints. Wipe rims with vinegar and attach lids and rings finger right

5. water bath pints  for 25 minutes, half pints for 20 minutes. (This is for my altitude above 1000’ adjust accordingly)

6. Allow to sit 24 hours. Remove rings and store!


 MAKES APPROX 12 pints!


Back to blog

Leave a comment