Food, Nutrition & Health

Kick off National Peach Month with this delicious salsa recipe!

Peach Salsa
Makes 6 half pint jars

Ingredients

• 6 cups of diced, hard, underripe but yellow peaches
• 1 1/2 cups diced red bell pepper
• 1/2 cup finely chopped yellow onion
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1 cup light brown sugar
• 1 1/4 cup apple cider vinegar (5% acidity)
• 1/4 cup water

Directions

1. Wash all produce well.Separate peach flesh from pit.
2. Peel by blanching in boiling water.Dip fruit in boiling water for 30 to 60 seconds,until skin loosens.Then dip quickly in cold water and slip off skin gently.
3. Cut in half and remove pit.
4. Chop peaches into one half inch cubes.
5. Dice bell peppers into one half inch pieces.
6. Finely chop yellow onions.Combine all ingredients into an 8-quart Dutch oven or stock pot.
7. Bring to a boil over high heat, stirring to dissolve sugar.
8. Reduce to simmering and simmer for 5 minutes.
9. Fill hot solids into hot jars, leaving one half inch headspace.
10. Remove air bubbles and adjust headspace if needed.
11. Wipe rims of jars with a dampened clean paper towel.
12. Place flat jar lid on first then the ring.Adjust to finger-tip tight.
13. Process in boiling water bath for 10 minutes.At the end of the ten minutes, turn off burner and take off lid of pot.
14. After 5 minutes, remove jars from canner onto a towel.Allow space between the jars.
15. Let them sit undisturbed for at least 12 hours.Remove rings and wipe off jars before storing.Label the jars.

Nutrition Information: Per 2 Tbsp: Calories 29, Total Fat 0 g, Sodium 2 mg, Fiber 1 g, Protein 0 g.

Source:So Easy to Preserve 6^th Ed.2014. Revised by Elizabeth L. Andress, PhD and Judy A. Harrison, PhD.Cooperative Extension the University of Georgia. 388 pgs.(Page 81, under Mango Salsa).

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Last updated July 27, 2026