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“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!”
1hr 20mins
12 pints

Ingredients Nutrition


  1. Peel, pit, and chop peaches, and mix with lime juice.
  2. Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
  3. 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).
  4. Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
  5. Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
  6. Turn heat to simmer.
  7. 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.
  8. Place jars in canning pot. Add water, making sure tops of lids are covered.
  9. Bring canner to boil, and process for 10 minutes.
  10. Remove jars from canner, and place on towel in a cool spot.
  11. In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  12. Allow to sit without moving for about 2 days.
  13. Label and store jars in a cool, dark place.

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