Peach Salsa Recipe
(Updated – July 20, 2020)
It’s peach picking time! Get a Peach Salsa Recipe, peach prepping tips and a demo with Marisa McClellan of Food in Jars right here! If you’re new to preserving peaches, be sure to confirm that you’re using freestone varieties. Fighting with the peels & pits can really take the wind out of your peach preserving sails! Check out our peach prepping tips.
If you are local to the Lancaster County region, here are a few farms you can pick-your-own peaches.
Marisa McClellan, a food blogger, cookbook author has shared her recipe for Peach Salsa from her book Naturally Sweet Food in Jars. She joined us for a livestream demo on our Facebook page. Marisa showed us how to make the recipe from start to finish and she answered lots of canning questions!
“I am not afraid to admit it. I like a good, fruity salsa. This one is nice tucked into fish tacos or melted into a quick, homemade quesadilla. If I’m feeling particularly fancy, I’ll spoon some out and stir in a little fresh mint before diving in with tortilla chips.” 
- 4 pounds/1.8 kg yellow peaches peeled pitted and diced
- 1 1/2 cups chopped red onion
- 1 1/4 cups/295 ml apple cider vinegar
- 1 cup minced red bell pepper
- 2/3 cup/227 g agave nectar
- 3 jalapenos minced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
-
Prepare a boiling water bath canner and 4 regular mouth pint/500 ml jars.
-
Combine peaches, onion, vinegar, peppers, agave, jalapeno, garlic, cumin, and cayenne in a large pot. Bring to a boil and cook vigorously for 10 minutes, until the salsa no longer looks watery.
-
Funnel hot salsa into the prepared jars, leaving a 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 15 minutes.
0 Comments