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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

Equipment

Ingredients

  • 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

Instructions

  • 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.