This peach salsa recipe is one of my favorite ways to use up summer produce. It’s sweet from the ripe peaches, spicy from the jalapenos, and just tangy enough to keep you coming back for another chip.
Whether you’re serving it at a cookout, spooning it over grilled chicken or fish, or just enjoying it straight from the jar with tortilla chips, this recipe is sunshine in salsa form. And the best part? You can can it for year-round flavor.
Why You’ll Love This Peach Salsa Recipe
- Sweet + savory: Fresh peaches and tomatoes create the perfect flavor balance.
- Custom heat: Use more or fewer jalapenos to control the spice level.
- Perfect for canning: Preserve the taste of summer for the colder months.
- Versatile: Pairs with chips, grilled meats, fish tacos, or even over cream cheese as a dip.
Ingredients for Peach Salsa
(makes about 7 pints)
- 1 cup white vinegar
- 8 cups dices peaches
- 4 cups diced tomatoes
- 4 jalapenos, finely chopped
- 2 cups onion, diced
- 1 cup lime juice
- 2 bell peppers, seeded and diced
- 4 cloves of garlic, minced
- 1 1/2 tsp cumin
- 2 tbsp cilantro
- 3 tbsp honey
- 2 tsp salt
- 1 cayenne pepper, diced (optional for extra heat)
Instructions for Peach Salsa
Prep your jars. Wash jars in hot, soapy water and rinse well. Place them in your canner (or a large pot with a rack) and cover with water. Bring to a simmer and keep jars hot until ready to fill.
Prepare lids and bands. Wash lids and bands in warm soapy water. Lids no longer need boiling water before use. Just keep them clean and at room temperature until needed.
Combine ingredients. In a large stainless steal pot, stir together all ingredients.
Cook the salsa. Bring mixture to boil over medium-high heat, stirring often. Once boiling, reduce heat and simmer for 10 minutes.
Fill jars. Working with one jar at a time, remove it from the hot water and place it on a towel covered surface to prevent cracking. Ladle hot salsa into the jar, leaving 1/2 inch headspace. Slide a non-metal utensil around the inside to remove air bubbles, the recheck headspace.
Clean rims & apply lids. Wipe rims with a clean cloth dipped in vinegar. Place lid on the jar, then screw on the band until fingertip tight. Don’t overtighten.
Process in boiling water bath. Place jars back into the canner, ensuring they are covered with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes.
Cool. Turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes. Using a jar lifter, transfer jars to a towel lined counter. Let them cool undisturbed for 24 hours.
Check the seals. Press the center of each lid. It should be firm and not move. Any unsealed jars should be refrigerated and eaten within 1 to 2 weeks.
Serving Ideas for Peach Salsa
- Spoon over grilled chicken, pork chops, or salmon.
- Use a topping for fish tacos.
- Pour over cream cheese and serve with crackers for an easy appetizer.
- Serve in a bowl with some tortilla chips.
Tips for the Best Peach Salsa
- Use ripe but firm peaches so the pieces hold their shape.
- For a smokier flavor, roast the tomatoes and jalapenos before adding.
- Taste before canning. Add more salt if needed.
FAQ – Peach Salsa Edition
Can i use frozen peaches? Yes, but thaw them first and drain off excess liquid to avoid watery salsa.
How spicy is this salsa? With 4 jalapenos, it’s medium heat. For less heat remove the seeds and membranes or just use less jalapenos. For extra heat, add that optional cayenne pepper or more jalapenos.
Do I have to can it? Nope. But, this recipe does make a lot for that purpose. You can freeze in airtight containers or freezer bags, but expect some change in the texture.
Looking for canning recipes? Try my Cherry Pie Filling!
Peach Salsa with Tomatoes (Sweet, Spicy & Perfect for Summer)
Ingredients
Equipment
Method
- Prep your jars. Wash jars in hot, soapy water and rinse well. Place them in your canner (or a large pot with a rack) and cover with water. Bring to a simmer and keep jars hot until ready to fill.
- Prepare lids and bands. Wash lids and bands in warm soapy water. Lids no longer need boiling water before use. Just keep them clean and at room temperature until needed.
- Combine ingredients. In a large stainless steal pot, stir together all ingredients.
- Cook the salsa. Bring mixture to boil over medium-high heat, stirring often. Once boiling, reduce heat and simmer for 10 minutes. Remove the pot from heat.
- Fill jars. Working with one jar at a time, remove it from the hot water and place it on a towel covered surface to prevent cracking. Ladle hot salsa into the jar, leaving 1/2 inch headspace. Slide a non-metal utensil around the inside to remove air bubbles, the recheck headspace.
- Clean rims & apply lids. Wipe rims with a clean cloth dipped in vinegar. Place lid on the jar, then screw on the band until fingertip tight. Don't overtighten.
- Process in boiling water bath. Place jars back into the canner, ensuring they are covered with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes.
- Cool. Turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes. Using a jar lifter, transfer jars to a towel lined counter. Let them cool undisturbed for 24 hours.
- Check the seals. Press the center of each lid. It should be firm and not move. Any unsealed jars should be refrigerated and eaten within 1 to 2 weeks.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
