Peach Salsa

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en Español

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Try this refreshing summer favorite!

Peach Salsa


  • 1/2 cup of white vinegar
  • 6 cups of chopped, pitted, peeled peaches
  • 1 1/4 cups chopped red onion
  • 4 jalapeno peppers, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup loosely packed, finely chopped cilantro
  • 2 tbsp. Liquid honey
  • 1 clove garlic, finely chopped
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper


  1. Prepare the canner, jars, and lids.
  2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeño peppers, red peppers, cilantro, honey, garlic, cumin, and cayenne. Bring to a boil over medium-high heat, stirring constantly, Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove the heat.
  3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sales. Wipe rim. Center lid and jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

If you prefer milder salsas, remove the seeds and devein the jalapeños before chopping.

Yield = eight 8 oz. jars

Recipe for Peach Salsa, cutting board background, picture of a few peaches at top