Sweet & Spicy Peach Salsa Canning

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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


1. 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.

2. Ladle peach salsa into prepared jars. Wipe rims and place lids and rings on jars, finger tight. 3. 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. Servings: 9 pints

Bon Appetit!

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