Sweet & Spicy Peach Salsa Canning Recipe
This peach salsa captures the essence of summer! Choose slightly under ripw peaches for a chunkier salsa. Safely adjust the heat to taste with chile flakes!
Servings: 9 pints
water bath canner
lids and rings
- 8 cups diced peaches peeled and pitted
- 4 cups diced tomatoes
- 2 cups diced chile peppers choose pepper according to your heat preference
- 2 cups diced red onion
- 5-7 cloves garlic minced
- 1 1/2 cup distilled white vinegar
- 1 cup bottled lime juice
- 1-2 tablespoons chile pepper flakes more or less according to to taste
- 1 tablespoon sea salt
In a large stock pot, add all ingredients and bring to a low boil over medium heat. Reduce heat to maintain a low boil and cook for an addition ten minutes, stirring occasionally.
Ladle peach salsa into prepared jars. Wipe rims and place lids and rings on jars, finger tight. Process in a water bath canner at a full boil for 15 minutes.
After processing, remove from canner and cool undisturbed for at least 24 hours. Check lids for seal and store in a cool. dark spot. Refrigerate after opening.