Peach salsa is a vibrant and refreshing condiment that combines the natural sweetness of peaches with a blend of zesty and savory ingredients. The result is a balanced and flavorful salsa with a delightful mix of textures and tastes, offering a combination of juicy fruitiness, a hint of heat, and a burst of freshness. Peach salsa is a versatile accompaniment that can be enjoyed with grilled meats, fish, tacos, or simply as a dip with tortilla chips.
The easiest way I have found to peel peaches is to take a pairing knife and make an x on the bottom of the peach about 1/4 an inch deep. Then you will blanch them in boiling water for 90 seconds. If the peach is under ripe it may take a bit longer. If they are still not peeling easily toss back in the water for an additional 30 seconds. Continue until skin comes off easily.
I only use freestone peaches so pitting is very simple. Make a cut length ways around the peach. Grab each half and twist. The peach splits in half and you can pull the pit out.
Save your pits and skins to make peach pit jelly.
To make chopping easier, I use this. It is super easy to use, really works, and makes everything uniform. Chopping the peaches was a bit difficult, because they can get mushy the chopper got stuck a couple times. I just rinsed the blade part every couple peaches and it worked fine.
You can check out all my stuff I use in canning/ the kitchen here.
- 1/2 cup white vinegar (5% acidity)
- 6 cups chopped, pitted and peeled peaches
- 1 1/4 cup chopped red onions
- 4 jalapeño peppers chopped
- 1 red bell pepper seeded and chopped
- 2 tbsp liquefied honey
- 1/2 cup finely chopped cilantro
- 1 clove minced garlic
- 1 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 Tsp Salt
- In a large saucepan combine vinegar and peaches. Add onion, peppers, cilantro and honey. Bring to boil stirring constantly. Reduce heat and simmer until sauce thickens, about 5 minutes stirring frequently. Remove from heat.
- Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove bubbles and wipe rim. Place lid and ring on jar tightening to fingertip type. Place jars into waterbath canner. Make sure water is 1 inch above jars.
- Process pint jars for 15. Adjust time for altitude. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.
