Peach Salsa
We are a taco and nacho loving family, and when peaches are in season in early August through to September I make sure to make at least one batch of this salsa. It has the perfect sweet spicy tang that has you going back for more. I like it with cilantro but it is quite tasty with parsley as a substitute. Enjoy it with nachos, fish tacos or as a condiment for grilled pork loin or chops.
YIELD : 8-250ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for higher altitudes.
Equipment
- 12-16 litre stainless steel pot or larger for blanching the peaches in order to peel them
- 8-litre pot
- canning pot
- 8-250 ml sterilized jars with lids and rings
- wire basket or tray for bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- funnel
Ingredients
- 5 pounds peaches (about 15 large) peeled, pitted and diced. You should have about 9 cups. If you buy them fresh at the farmers market let them sit for a couple of days to ripen. Otherwise the peels will not come off easily.
- ½ cup lime juice freshly squeezed
- 1 cup sweet onion diced. Red or white works in this recipe
- ½ cup red bell pepper
- 2 tablespoons serrano peppers minced
- 5 tablespoons sugar
- 4 teaspoons kosher salt
- ¼ cup cider vinegar 5% acidity
- 1 teaspoon crushed red chili flakes
- 2 tablespoons cilantro chopped or substitute parsley. You can add up to ½ cup of fresh herbs.
Instructions
To peel and prepare the peaches:
- Fill the 12-16-litre pot halfway and bring the pot of water to a boil. You want to blanch all the peaches at once. (Note: It is important that the water to come to a full boil before adding the peaches.)
- Cut an X on the bottom of each peach. Fill your sink or a large bowl with cold water and add a tray of ice cubes.
- Once the water is boiling, add the peaches. Leave the peaches in the boiling water for one minute.
- Remove the peaches and transfer them to the ice cold water.
- The peels should slip off easily.
- Peel, pit and dice the peaches. You should have about 9 cups of diced peaches.
To make the salsa:
- To the 8-litre pot, combine all the ingredients except the cilantro. Bring to a boil over high heat, then lower to a simmer. Simmer for 30 minutes. Stir in the cilantro.
Fill the jars and process:
- Fill each sterilized jar with the salsa, leaving ¼" headspace.
- Run a sterilized spoon through the salsa in the jar to remove air bubbles. If after doing this, there is room to add more salsa, go ahead and add it, making sure that you still maintain ¼" headspace.
- Wipe each jar rim with a paper towel or cloth dampened with hot water.
- Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds; this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
- Process using the boiling water method in a canning pot for 10 minutes. (Make sure to start timing when the water returns to a full boil after adding the salsa-filled jars.)
- Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
- Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the salsa without the rings in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
Video
Nutrition
Serving: 1=â…• of a 250ml jarCalories: 33kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 241mgPotassium: 87mgFiber: 1gSugar: 7gVitamin A: 280IUVitamin C: 6mgCalcium: 4mgIron: 0.2mg
Tried this recipe?Let us know how it was!