Peach & Tomato Salsa

"This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Peggy S. photo by Peggy S.
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by BrownAcres photo by BrownAcres
Ready In:
1hr 20mins
Ingredients:
13
Yields:
12 pints
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ingredients

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directions

  • Peel, pit, and chop peaches, and mix with lime juice.
  • Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
  • Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
  • Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
  • Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
  • Turn heat to simmer.
  • Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  • Place jars in canning pot. Add water, making sure tops of lids are covered.
  • Bring canner to boil, and process for 10 minutes.
  • Remove jars from canner, and place on towel in a cool spot.
  • In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  • Allow to sit without moving for about 2 days.
  • Label and store jars in a cool, dark place.

Questions & Replies

  1. I froze my roma tomatoes and then let them unthaw before I was ready to chop them. The skins slid off like magic and the salsa had a lot less juice to cook off.
     
  2. I added more tomatoes and used lime juice in place of vinegar. I also used Mrs. Wages mix for flavor. Will adding Mrs. Wages affect my ph? Will it be safe to can?
     
  3. How long do you simmer the salsa, 6 minutes cook time cant be it
     
  4. How long can i keep this salsa for ???
     
  5. A couple of questions...You clarify in step 2 that the fresh tomatoes should be peeled and chopped to yield 4 cups. You don't clarify this for the peaches...I'm assuming the fresh peaches, once chopped, should yield 9 cups? That is how I measured them. I followed the recipe with the exception of the garlic, cliantro, jalapeno peppers, and crushed red pepper flakes. I reduced the amount of cayenne pepper to 1/2 tbsp. I cooked the salsa longer so that it would reduce more and be a bit thicker...I ended up with 5 and 1/2 pints as opposed to the 12 that the recipe states it yields. Do I need to be at all concerned about the safety of the final product because I ended up with so much less (would the acidity have been affected)?
     
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Reviews

  1. This was a lot of work, but well worth it. The taste was phenomenal! I felt that it was a bit liquidy, and would have drained the tomatoes and peaches better if instructed. Next time I'll drain them and cut my pieces smaller. Great recipe, canned a lot and husband will be happy all winter. Thanks!
     
  2. What a great salsa! It is plenty hot for my mild tastes even reducing the pepper flakes and cayenne, so on the 2nd batch I reduced to 1 tsp pepper flakes and 1/2 tsp penzeys chipotle which added a wonderful smoky flavor. The 2nd batch was still plenty hot so I will use less jalapenos next time. I wish I had bought more peaches as this won't last long. I made 2 batches and both times I was only able to get 7 pints exactly. Well worth all the washing and chopping this recipe can easily be doubled in a stockpot.
     
  3. Wow! What a find! I'll do this one again and again, but not liking spicy things, I'll definitely lessen the cayenne and red pepper flakes. For this batch, when I open a jar I'll simply add some corn, a can of black beans, or chopped tomato (or all three!) to help with the spiciness. I used fresh peaches from a tree in our backyard that is quite prolific this year. Now I wish I hadn't given so many of the peaches to friends and neighbors!
     
  4. This recipe does not make 12 pints, it makes 12 cups (or ~6 pints).
     
  5. First time making this recipe! I made it with only fresh ingredients, and I followed the recipe precisely, other than adding a little more garlic and a bit of salt. I found the heat just right. Definitely needed the additional salt - would add a little more next time - but if eating this salsa with salted tortilla chips it is fine. While simmering, the salsa was quite soupy, so I ladled off almost 2 cups of liquid and with it removed some scum that was forming on top. I ended up with exactly 12 cups of salsa.
     
    • Review photo by Peggy S.
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Tweaks

  1. we used apple cider vinegar because we did not have ordinary vinegar. The acidity was to strong so we removed some liquid and added salt to add more depth. Next time we will start with 1/4 cup vinegar and adjust from there
     
  2. I also made quite a few changes. I started letting the salsa heat up the minute I started cutting fruit. I just kept adding ingredients to my stock pot already heating on the stove. I started with the peaches followed by the tomatoes because I knew they needed the most liquid evaporated from them. The last things I added were the vinegar, lime juice and cilantro. I don't feel right rating this since I subbed nectarines for peaches, eliminated the ground cayenne altogether, and subbed a whole jalapeño for the half. I also added salt because with no salt coming from anything else (used fresh tomatoes) the flavor seemed flat. The salt picked it up and I also added cumin. By cooking out quite a bit of liquid, I ended up with 5 pints.
     
  3. It is a very pretty salsa. The flavor is a little flat. It is spicy, maybe a bit spicier than a medium salsa. It lacked the complexity of flavor I have come to expect from a salsa though. I am thinking it was the lack of cumin the the recipe. I think next time I will replace half the cayenne with cumin and see if that helps a bit. I am hoping after it sits a few weeks the flavors will blend a bit better and it won't seem so flat a flavor.
     

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I am a preschool teacher after 20 years of being a stay-at-home mom.
 
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