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Ingredients

6 cups Peaches (Peeled & chopped)

2 cups Tomatoes (Peeled & chopped)

1 cup Red Onions (chopped)

1 cup White Onions (chopped)

1-2 cups Green & Red Bell Pepper

1-2 cups Banana Peppers

3-4 Jalapeños (chopped. Seeded if you want less heat)

2 Habeneros (diced)

Fresh Lime Juice

Lime Zest

3/4 Bunch of Cilantro

7-8 cloves of Garlic

3 teaspoons Cumin

2 Teaspoons Cayenne Pepper

1 Cup Apple Cider Vinegar

Wide-Mouth Pint Canning Jars

Lids & Rings

Canning Equipment (Water bath canner & tools)

Step 1 – Skin It.

I like to peel my peaches and tomatoes before I process them. You don’t have to, but it’s just more appealing to the eye before you eat. It’s the little things.

I also blanch my peaches first before I blanch my tomatoes. I find it helps keep the peaches from blanching in tomato juice water from any potential leaky tomatoes.

Bring a pot of water to a rolling boil. Score an X on the bottom of your peaches and tomatoes. Submerge your peaches first, in boiling water for 1-2 minutes.

When the skin from your score mark starts to easily pull away from the fruit, quickly remove it from the boiling water and submerge it in an ice bath.
The skins should easily slide off.  

Repeat the same process with your tomatoes.

If you want to go further, you can use the peach pits and skins to make peach jelly. Here’s my recipe.
If you have a dehydrator, you can save the tomato skins and make tomato powder.

Step 2 – Chop It.

I like the feel of a good sharp kitchen knife, so I chopped everything by hand. You could do this real super-fast in a food processor if you are pressed for time.

I personally think a food processor chops everything too fine to make a good salsa. I want something hefty on a tortilla chip.

I recommend wearing plastic gloves.

Not only will they keep your fingers from being stained by the smell of garlic, but you will need them when dealing with hot peppers. Dice your Jalapeños and habaneros. I dice mine fine here because I didn’t want anyone to get a huge chunk of habènero in their bite.
I de-seeded my habaneros but left the jalapeño’s seeds to try and add a bit of heat.

Step 3 – Mix It.

In a large pot, combine everything together. Simmer for about an hour on medium-low heat. This is to reduce some of the liquid before I canned everything.

More or Less time might be required depending on runny you like your salsa.

You can add sugar here if you like your salsa on the sweeter side. The peaches I started with were already super-sweet, so I felt it didn’t need any more sweetness.

Step 4 – Jar It.

Ladle your salsa into clean sterilized canning jars leaving 1/2” of headspace. I recommend using wide-mouth pint-sized jars. I found they were way easier to fill than the regular-mouthed jars. Remove any air bubbles that may be hiding. Wipe the rims of your jars to remove any potential particles.

Center a jarring lid and tighten down the band.

Place jars on a rack in the water bath canner. Make sure the water covers the jars by 1-2”. Bring the water bath to a rolling boil and process for 15-20 minutes. Remove jars from bath and let rest for 5 minutes. Place on a towel and let cool for 24 hours. Make sure all lids have been sealed before storing them in a cool dark place. Place any unsealed jars in the refrigerator and use up first.