Canned Peach Salsa Sweet Smoky (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 large ripe peaches, ~4 lbs/1.8kg (8 cups peeled, pitted, and finely diced)
02 -
¾ cup (180ml) lime juice, fresh (6-7 limes) or bottled, divided
03 -
5 large fresh tomatoes, ~2½ lbs/1.15kg (4 cups peeled, seeded, and chopped)
04 -
2 large orange or yellow sweet bell peppers (or one of each), ~2½ cups finely diced
05 -
2 medium onions, finely diced (~2 cups)
06 -
2 large jalapeño peppers, seeded and finely diced (~½ cup)
07 -
6 cloves garlic, minced (2 tablespoons)
→ Seasonings
08 -
1 tablespoon ground cumin
09 -
1 tablespoon hot red pepper flakes (chili flakes/crushed red pepper)
10 -
1½ tablespoons (4½ teaspoons) smoked paprika (mild)
11 -
1½ teaspoons fine sea salt
12 -
¾ cup (180ml) white vinegar
13 -
2 tablespoons cornstarch
# Instructions:
01 -
Bring a pot of water to a boil. Prepare a large bowl of ice water. Once boiling, drop in half the peaches, boil for 60 seconds, then transfer to the ice water. Repeat for remaining peaches.
02 -
After cooling in ice water, peel the peaches, remove the pits, slice thinly, and dice into small pieces. Toss with ½ cup (120ml) of lime juice to prevent browning and add flavor. Set aside.
03 -
In the same pot of water, reheat and cut an X into the bottom of each tomato. Boil for 60 seconds, transfer to ice water, peel, core, cut in half, and remove seeds and juices. Chop coarsely and set aside.
04 -
Core and seed bell peppers, then finely dice. Finely dice onions. Core, seed, and dice jalapeños. Mince garlic. Combine all vegetables (except peaches) in a heavy-bottomed pot.
05 -
Add cumin, red pepper flakes, smoked paprika, salt, vinegar, and remaining ¼ cup (60ml) of lime juice to the pot. Bring to a boil, then reduce heat slightly, cooking uncovered for 15 minutes. Stir often to avoid scorching.
06 -
Remove pot from heat. Stir cornstarch into the peaches, then add them to the cooked vegetables. Mix well without further cooking to retain texture.
07 -
Ladle salsa into sterilized jars, leaving ½ inch (1cm) of headspace. Run a butter knife along jar sides to release air bubbles. Wipe rims clean, place sterilized snap lids, and screw lid rings finger-tight.
08 -
Place jars in a canner or deep stockpot with a rack or dishcloth at the bottom. Cover jars with 1 inch (2.5cm) of water, bring to a boil, cover, and boil for 15 minutes (10 minutes for 250ml jars). Remove with tongs and cool on a towel.
09 -
Ensure jar lids are sealed (no movement when pressed). Tighten rings and store jars in a cool, dark place. Allow at least one week for flavors to develop before consuming.
# Notes:
01 -
Peach salsa has a medium heat level, but chili flakes and jalapeño seeds can be adjusted for spiciness.
02 -
Smoky flavor is mild; use sweet paprika or omit smoked paprika for a different flavor profile.