Spicy Sweet Peach Salsa with Tomatoes
A chunky, slow-cooked salsa blending ripe tomatoes and fresh peaches with green peppers, onions, and warm pickling spices. Sweet stone fruit balances heat from fresh peppers and vinegar tang. The source recipe calls for celery, but the cook substitutes extra green and hot peppers for brightness and spice. Serve as a condiment with grilled meats, cheese boards, or use in salsas and glazes. This version's two-hour simmer concentrates flavors and creates a jam-like consistency that's thicker than fresh salsa.
Ingredients
- 3 lbs ripe tomatoes, peeled and chopped, about 7 medium
- 2 cups green peppers, seeded and chopped, or 1.5 cups
- fresh hot peppers, chopped, amount per preference(optional)
- 2 cups onions, chopped
- 5 whole fresh peaches, peeled and chopped
- 1 cup sugar, granulated
- 1 cup white vinegar, distilled
- 1 ½ teaspoons salt, pickling or kosher
- 1 ½ teaspoons pickling spices, in cheesecloth bundle
Instructions
- 1
Blanch tomatoes in boiling water for one minute, then plunge into cold water; peel and chop to yield 1.5 quarts (6 cups).
- 2
Blanch peaches in boiling water for two minutes, plunge into cold water, let sit five minutes, then peel and chop.
- 3
Combine tomatoes, peaches, chopped onions, green peppers, hot peppers, sugar, vinegar, and salt in a large heavy-bottomed saucepan.
- 4
Add pickling spices bundled in cheesecloth.
- 5
Bring to a boil, then reduce heat and simmer, stirring often, until thickened (about two hours).
- 6
Remove and discard the spice bag.
- 7
Pour into sterilized pint or half-pint jars, leaving 0.25 inch headspace.
- 8
Process in a boiling water bath for ten minutes, cool, and store.
Tips
Ice bath blanching stops cooking immediately; peaches will peel cleanly if the skins slip easily after the five-minute soak.
Stir frequently during the final 30 minutes to prevent sticking and scorching on the bottom.
Jars must be hot before filling to minimize thermal shock; run them through a hot cycle in the dishwasher or submerge in boiling water.
Good to Know
Sealed, processed jars store in a cool, dark place for up to one year. Once opened, refrigerate and use within three weeks.
Can be made up to three days before processing and stored in the refrigerator in a covered container. Process immediately before serving or canning.
Serve alongside grilled chicken, pork, or fish. Spoon over cream cheese with crackers, use as a glaze for roasted vegetables, or stir into yogurt for a fruit dip.
Common Mistakes
Do not skip the blanching step; it makes peeling much easier and prevents tough skins in the final product.
Do not reduce simmering time; the salsa must thicken enough that a spoon dragged through it leaves a clean trail.
Do not omit the headspace; it allows for proper sealing and expansion during processing.
Substitutions
high
FAQ
Can I adjust the spice level?
Yes. The source recipe omits hot pepper quantities; add 1-3 fresh jalapenos or serranos, chopped, depending on heat preference. Remove seeds for less heat. Pickling spices can be tasted before jarring and adjusted to preference.
What if my salsa doesn't thicken after two hours?
Continue simmering in 15-minute intervals, stirring often. As water evaporates, thickness increases. A spoon dragged through should leave a trail. Alternatively, mash fruit with a potato masher toward the end for thicker consistency.
How long does it keep unopened?
Properly processed jars sealed with a boiling water bath last one year in a cool, dark pantry. Check seals before storing; flat lids that don't flex indicate a good seal. Discard any jar with a compromised seal.