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When summer delivers basketfuls of ripe peaches, I make this vibrant canned peach salsa. The sweet juicy fruit paired with smoky spices and a little kick of heat is a revelation for tacos, grilled meats, or just scooped straight up with tortilla chips. This recipe preserves that unbeatable peach texture and captures summer in a jar so you can enjoy it long after the season is over.
The first time I jarred this salsa my kitchen filled with the most inviting scent—sun-ripe peaches, garlic, and smoky paprika. We popped open a jar in the dead of winter and I swear it tasted like an August afternoon.
Ingredients
- Large ripe peaches: Choose the ripest peaches so the salsa is full of flavor and natural sweetness. They should give slightly when pressed but not be mushy.
- Fresh lime juice: Keeps the fruit bright and prevents browning. Bottled lime juice works if you are short on limes but I always reach for fresh for more zing.
- Fresh tomatoes: Choose firm tomatoes for easy peeling and dicing. A mix of orange and red varieties boosts color.
- Orange or yellow sweet bell peppers: Pick heavy bell peppers with glossy skin. They give sweetness and crunch.
- Medium onions: Go for firm white or yellow onions. They add sharpness to balance the fruity base.
- Large jalapeño peppers: Choose firm glossy jalapeños. Adjust the amount for heat preference.
- Garlic: Use fresh cloves for the fullest flavor. Pre-minced garlic will work but has a softer taste.
- Ground cumin: Deepens the salsa with an earthy flavor and ties the fruit and vegetables together.
- Hot red pepper flakes: Chili flakes vary in heat. Use a bit less or more to suit your family.
- Smoked paprika: Try to find a Spanish variety for authentic smoky depth. Regular paprika gives sweetness if you need to swap.
- Fine sea salt: Always taste as you go since salt levels vary between brands.
- White vinegar: Adds acid for preserving and bright tangy notes. Use a good-quality bottle for best results.
- Cornstarch: Helps suspend the peach chunks and gives body to the finished salsa.
Step-by-Step Instructions
- Prepare the Peaches:
- Start with blanching. Bring a big pot of water to boil and set up a large bowl of ice water next to it. Score a slight X in the base of each peach. Drop half the peaches into the boiling water for one minute. Slide them into the ice water and peel off the skins easily with your hands. Repeat with the rest. Slice each peach in half around the pit twist apart remove the pit slice thin and dice finely. Mix diced peaches with half the lime juice right away to keep them vibrant and set aside.
- Blanch the Tomatoes:
- After peaches use the same boiling water. Cut an X in each tomato and boil for one minute. Move to ice water to loosen skins. Peel peel off tops halve crosswise scoop out seeds and juice with your finger tip let drained halves rest cut-side down then chop roughly.
- Prep the Vegetables:
- Core and dice the bell peppers. Peel and finely dice onions. Stem seed and finely dice jalapeños. Mince the garlic using a sharp knife.
- Build the Flavor Base:
- In a large heavy pot pile in all vegetables except peaches. Sprinkle over cumin chili flakes smoked paprika salt vinegar and the rest of the lime juice. Stir well and bring it to a rolling boil. Lower the heat just enough to keep a steady low boil. Cook uncovered for about fifteen minutes stirring often to thicken and blend the flavors.
- Stir in Peaches and Cornstarch:
- Take the pot off the heat. Sprinkle cornstarch over the reserved peaches and toss gently to coat each piece. Fold the peaches into the pot with cooked vegetables. Stir until the salsa is well-mixed and still chunky to protect the fruit’s fresh texture.
- Jar and Process:
- Fill sterilized jars with the salsa leaving a half-inch gap at the top. Use a clean knife to pop any trapped air bubbles. Wipe rims with a damp clean cloth and set lids on top. Secure rings so they are just finger tight not over-tightened. Arrange jars in a canner or a deep pot lined with a dish towel. Cover jars by an inch with hot water. Boil vigorously for fifteen minutes. Remove jars with canning tongs and cool on a towel. Check seals once cool. If any jars do not seal refrigerate and use within two months. Store sealed jars in a cool dark place.
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I always look forward to piling on the smoked paprika. It gives the salsa a campfire flavor that reminds me of late summer nights around the grill with my dad and brother passing chips back and forth until the jar was wiped clean.
Storage tips
After processing and cooling jars keep them in a cool dark pantry. Always check seals before opening. Once opened refrigerate and use within three weeks. Unsealed jars should be used within a month or two. Uncanned salsa can be kept in the fridge for up to one week if you want to skip the canning step.
Ingredient substitutions
No fresh peaches Use frozen and thawed peaches diced small. If jalapeños are unavailable substitute with serranos for extra heat or a mild green chili for less. Regular paprika can stand in for smoked. Apple cider vinegar works in a pinch instead of white vinegar but gives a slightly different tang.
Serving suggestions
Pair this salsa with grilled chicken or pork tacos fish tacos or as a fresh topping for pan-seared salmon. It is also wonderful as a dip with tortilla chips or spooned over roasted sweet potatoes. For a breakfast treat top scrambled eggs or avocado toast.
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Cultural context
This salsa borrows flavors from Mexican and southwestern cooking where fruit and spice meet in beautiful harmony. Home canning preserves the flavors of harvest time just like generations before us did. I love thinking of the many kitchens and happy gatherings bound together by jars packed with late summer bounty.
Frequently Asked Questions
- → How do I keep the peaches fresh and chunky?
Add peaches only at the end after cooking other veggies, then stir well but avoid further cooking to preserve texture.
- → Can I adjust the spice level?
Yes. For milder salsa, reduce chili flakes. For more heat, leave jalapeño seeds or add extra chili flakes.
- → Why blanch peaches and tomatoes separately?
Blanching helps easily peel skins, resulting in a smoother texture and better flavor in the finished salsa.
- → What’s the best way to serve this salsa?
Enjoy with chips, as a topping for grilled meats, tacos, or as a flavorful condiment for salads and burgers.
- → How long does it keep after canning?
Properly sealed jars last up to several years in a cool, dark place. Refrigerate after opening and use within weeks.
- → Can I omit smoked paprika?
Absolutely. Substitute sweet paprika or skip entirely for a cleaner, fruit-forward taste.