Jar of peach salsa

Here’s a sweet, spicy, and zesty peach salsa recipe — perfect for canning, gifting in jars, or serving fresh with chips, grilled chicken, pork, or fish. This version balances sweet peaches with a little heat and acidity, and it can be safely water-bath canned if desired.

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🍑 Peach Salsa (Jarred or Fresh)

Makes: About 4 pint jars (or 8 cups)

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🛒 Ingredients:

• 6 cups peeled and diced fresh peaches (about 8–10 medium peaches)

• 1 1/2 cups finely chopped red bell pepper

• 1 cup finely chopped red onion

• 1–2 jalapeños, finely chopped (seeds removed for less heat)

• 1/2 cup chopped fresh cilantro

• 3 cloves garlic, minced

• 1/2 cup apple cider vinegar (5% acidity — required for safe canning)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• Juice of 1 lime (optional, for extra brightness)

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🔪 Instructions (Fresh Use):

1. Prep ingredients:

   • Blanch peaches in boiling water for 30 seconds, then transfer to ice water. Peel, pit, and chop.

   • Finely chop peppers, onion, garlic, jalapeño, and cilantro.

2. Mix it up:

   • In a large bowl, stir together all ingredients. Taste and adjust salt, heat (add more jalapeño), or acid (lime juice/vinegar) to your liking.

3. Chill:

   • Let sit at least 1 hour in the fridge before serving to allow flavors to meld.

4. Serve with:

   • Tortilla chips, grilled chicken, fish tacos, pork chops, or spooned over cream cheese with crackers.

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🫙 For Canning (Water Bath Safe Method):

📌 This recipe follows safe acid ratios for canning from tested peach salsa recipes.

1. Prepare jars and lids by sterilizing them in hot water.

2. Cook salsa mixture:

   • In a pot, combine all ingredients.

   • Bring to a boil, reduce heat, and simmer for 5–10 minutes, stirring often.

3. Fill jars:

   • Ladle hot salsa into hot jars, leaving 1/2-inch headspace.

   • Wipe rims, apply lids and rings.

4. Process in a boiling water bath for 15 minutes (adjust for altitude).

5. Cool and store:

   • Let sit undisturbed for 12–24 hours.

   • Check lids for proper seal. Store sealed jars in a cool, dark place for up to 1 year.

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✅ Variations:

• Add corn or black beans (for fresh use only, not canning)

• Use habanero for a spicy peach-habanero salsa

• Replace red pepper with mango or pineapple for a tropical twist

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Would you like a small batch (1 jar) version or printable jar labels for gifting?