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Peeled Peaches

Peach Salsa

Recipe reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group. This recipe makes 4 (pint/500 ml) jars.


  • 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


  1. Prepare a boiling water bath canner and 4 regular mouth pint/500 ml jars.
  2. 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.
  3. 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.