After picking peaches over the weekend at Southern Belle Farm I’ve had to work quickly to get them put away before all my girls and sons-in-law arrive for the holiday weekend! Tammie came over yesterday and we used up a good portion of them making peach salsa.
I love a good fruit salsa and peaches make one of the best! Not only is it delicious on tortilla chips like any good salsa, it makes a scrumptious accompaniment to grilled pork, chicken and fish! Then there is always the option of eating it straight from the jar like my son is prone to do.
He is actually hoping I pack a jar … or three in his next package headed to Camp Pendleton.
I usually preserve my salsa so we can enjoy it throughout the year, but the beauty of this recipe is you can half it if you choose and serve it up immediately with a delicious summer supper. Just refrigerate and it’ll keep a couple of weeks.
Not that it’ll last that long.
Canning the peach salsa is not that hard. All of the ingredients are fresh, easy to pronounce which makes it even better.
Gather together all the things you need before you begin so that you’re not scrambling around while scorching your salsa on the stove.
I used Ball jars to store the salsa. These can be found at just about any grocery store as well as Walmart. Canning supply lists can be extensive, but I stick to the basics for this recipe: jars with lids, funnel, tongs, 2 large stock pots (one for sterilizing the jars & one for cooking the salsa mixture), a ladle and a couple of towels.
For a few canning basics you can check out these canning tips from Martha Stewart.
If you want the freshest salsa hit up your local farmers market (you’ll also be supporting a local business), but you can also purchase your ingredients at the grocery store.
For this recipe all you need is peaches, red & green bell pepper, sweet and red onions, cilantro, jalapeños, garlic, cilantro, honey, vinegar, cumin and cayenne pepper. That’s it.
You’ll chop your peaches, dice your veggies and cook together until it comes to a boil.
Next you’ll ladle the salsa into your prepared jars, wipe clean, seal and process in boiling water about 10 minutes. Allow to cool and make sure the jars have sealed.
Is it necessary to sterilize your jars? Yes. Absolutely. If you are preserving this for later use you do not want any bacteria to have an opportunity to build up. Two things will happen: one, your hard work will be wasted, & two, you may have a major mess as bacteria builds in a jar the pressure can cause a huge mess.
It may or may not have happened to me.
For the full detailed & printable recipe, click Peach Salsa
I hope you enjoy this little taste of summer! Let me know if you make the peach salsa and what you think!