Description
This gluten-free peach salsa recipe offers a delicious and refreshing way to enjoy summer flavors. It is also a great way to use ripe peaches and enhance their fruity flavor by combining them with spicy peppers!
Ingredients
Scale
- 6 ripe and firm peaches (halved)
- 6 ripe tomatoes (halved)
- A small red onion (peeled/halved)
- A small yellow or red pepper (halved)
- 2 tablespoons of minced jalapeno peppers, habanero peppers, or Serrano peppers
- 1 teaspoon of salt
- 2 tablespoons of brown sugar
- 3/4 cup of lime juice
- 1 cup of cilantro (chopped)
Instructions
- Turn on your broiler or grill to preheat.
- If you are using a grill, put the chopped peaches, tomatoes, onion, and red pepper on a grill pan with the skin side facing down. Let them cook on medium heat for 8–10 minutes until they are lightly charred. If you are using a broiler, arrange the fruits and veggies, skin side facing up, on a baking sheet and cook until charred.
- Prepare your canning equipment by sterilizing it in boiling water. Leave the canning jars in simmering water until they are ready to use. Set aside the sterilized lids and bands for later use.
- Dice peaches, tomatoes, red onion, and red pepper, leaving the charred skin on.
- In a stockpot, mix all the ingredients except cilantro and simmer them over medium heat while stirring. Let the mixture simmer until the peaches are slightly soft, and the flavors have combined well, around 10 minutes.
- Stir the cilantro into the mixture.
- Ladle the hot salsa into the hot jars, allowing a ½-inch headspace.
- Use a plastic spatula or other utensil to remove air bubbles.
- Use a clean kitchen cloth to wipe the jar rims.
- Center lids on the jars and apply the screw bands until they are fingertip tight.
- Place jars in a water-bath canner and process them for 10-20 minutes, adjusting for altitude.
- Once processed, turn off the heat, open the canner, and let the jars sit for 5 minutes before moving them.
- Use a jar lifter to remove jars from the canner and let them cool for 12–24 hours undisturbed.
- Check if the lids are properly sealed. The lid shouldn’t pop up and down when pressed. Remove screw bands and store sealed jars of peach salsa in a cool, dry place. Reprocess unsealed jars with new canning lids or refrigerate and use the contents in 5-7 days.
- Prep Time: 35 minutes
- Pickling Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 pint
- Calories: 179kcal
- Sugar: 21g
- Sodium: 8.3mg
- Fat: 1.3g
- Saturated Fat: 0.1g
- Carbohydrates: 26g
- Fiber: 8.5g
- Protein: 5.2g
- Cholesterol: 0mg