Canning Peach Salsa is way easier than you imagine and how nice would it be to have your own homemade salsa? So much better than the commercial stuff!
We go through about a half a ton of salsa around this house in a year! Needless to say, I make salsa out of everything!
I have made cherry salsa, citrus salsa, various tomato salsa, salsa verde, pineapple edamame salsa, even green tomato salsa. But I don’t know if anything beats this peach salsa.
It is sweet and spicy at the same time and goes with just about any food! A favorite of friends and family alike. I especially love it with my Steak and Chorizo Taquitos.
We have 4 peach trees, all of which are late season, so the end of August and beginning of September, I am up to my eyeballs in peaches! What to do with them all?
As many things as I can come up with! This year I made a delicious Peach Bourbon BBQ sauce. I also found a cool recipe online for Oscar Relish which is amazing!
What type of peaches should I use?
When canning peach salsa, the best peaches to use are the peaches you have. They will all make delicious salsa. The only thing I would advise, is that it is better to use peaches when they are in season.
Buying peaches from the grocery store, in the off season, is not advisable. The peaches have much less flavor than fresh, in season, peaches.
What you need
- white vinegar – you could substitute bottled lime juice or lemon juice for the vinegar.
- peaches
- jalapenos
- red onion
- red pepper
- garlic
- parsley or cilantro
- fresh oregano
- honey
- cumin
- cayenne pepper
How to make it
Step One
Chop up vegetables. Sterilize jars in water bath canning pot.
Step Two
Peel, deseed, halve and chop peaches.
Step Three
Immediately add to large stainless steel pot. Add vinegar. Add remaining ingredients, except fresh herbs.
Step Four
Bring to boil, low boil about 10 minutes, stirring occasionally, until some of the juice cooks down. Add fresh parsley or cilantro and oregano. Cook a couple more minutes.
Step Five
Ladle hot salsa into hot jars using a canning funnel. Leave ½ inch headspace. (The space between the top of salsa and the rim of the jar.)
Step Six
Remove air bubbles with wooden or plastic tool. Wipe rims with damp paper towel.
Center lid on jars and screw bands fingertip tight. Place jars in your boiling water bath canner. Process jars for 15 minutes. Allow to sit in hot water an additional 5 minutes.
Allow jars to sit on counter undisturbed for 24 hours. Check seal. If lid flexes up or down, jar did not seal properly and should be stored refrigerated. Use those jars first.
Pro tips for success
- Use whatever fresh, in season peaches, you can source. It’s important that they are in season, for best flavor.
- Add vinegar to peaches immediately, to minimize browning.
- You can use any bell pepper you have, red just adds a lot of color.
- If you don’t like cilantro, substitute flat leaf parsley.
- Use fresh, local honey, if you can find some. It is healthier and is suggested to help with seasonal allergies.
- Dried oregano and parsley or cilantro can be substituted for fresh, you will need to add less.
Great ways to use Peach Salsa
- tacos, especially pork or chicken
- taquitos
- burritos
- for dipping tortilla chips
- fajitas
- appetizer with chips
- fish
- pork
- chicken
Other Delicious Salsa Recipes
- Roasted Garlic Salsa
- Corn and Black Bean Salsa
- Green Tomato Salsa
- Chipotle Salsa
- Strawberry Salsa
- Fruit Salsa with Sweet Chips
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Tools I Use to Make Peach Salsa
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
📖 Recipe
Canning Peach Salsa
Ingredients
- 3/4 cup white vinegar
- 9 cups chopped, pitted and peeled peaches about 10-12 medium peaches
- 1 1/4 cup red onion, chopped medium
- 3 large jalapeno peppers, with seeds, finely chopped, about 3/4 cup
- 1 large red bell pepper, seeded and chopped, about 1 1/2 cup See notes
- 2 cloves garlic, finely chopped
- 1/2 cup freshly chopped parsley
- 3 Tbsp fresh oregano
- 3 Tbsp honey
- 1 Tbsp ground cumin
- 3/4 tsp ground cayenne pepper
Instructions
- In large saucepan, combine all ingredients, except fresh herbs.
- Bring to boil over high heat, stirring occasionally.
- Boil gently until slightly thickened, about 10 minutes.
- Add parsley and oregano, continue to cook a few more minutes
- Remove from heat.
- Add hot salsa to hot jars. Wipe rims with damp paper towel.
- Place lids on jars. Screw on bands and tighten to fingertip tight.
- Process pint jars 15 minutes, for sea level. Adjust times for about 3000 ft.
- Salsa will last in the refrigerator for about 1 week. If you are canning, follow the instructions here.
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Nutrition
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Originally published September 26, 2017. Updated May 25, 2022
Bintu | Recipes From A Pantry
What a tasty looking peach salsa! Thanks for such a handy guide!
Beth Neels
Thanks for checking out the recipe Bintu!
Carrie Robinson
Oooooo… I am loving the sweet & spicy thing happening here! 🙂
Beth Neels
One of my favorite combinations! Thanks Carrie!
Lisa | Garlic & Zest
Peaches are my #1 favorite summer fruit — so I really appreciate this salsa and being able to can a batch to enjoy in the dead of winter! Genius, Beth!
Beth Neels
Thanks Lisa! I really appreciate that. Let me know how you like it!
Christian Guzman
We have an order of peaches to pick up next weekend and I can’t wait to give this recipe a try! It sounds delicious!
Beth Neels
I think you’ll like it Christian. Make it as hot as you like by adjusting the peppers!
Shelley
You have 4 peach trees?!? Oh my goodness, am I ever jealous – what a wonderful dilemma to be up to your eyeballs in gorgeous, fresh peaches! This recipe is a delightful way to use them – so many layers of flavors, and what a nice little burst of summer sunshine to enjoy mid-winter!
Beth Neels
That’s true. I love cracking open a jar in February. It warms me up! Thanks Shelley!
Joyce
This peach salsa looks so delicious! I have a bunch of peach trees, so I’m always looking for new peach recipes! Can’t wait to give this a try!
Binky
We absolutely love it! It’s one of our favorites! Le me know how it turns out for you! Thanks Joyce!