Thursday, August 29, 2019

Peach Salsa

One of the things I wanted to try with all those peaches I got this season was a peach salsa. I found a recipe that uses honey as the sweetener which is also appealing to me. I used a recipe I found online but increased the jalapeƱos because I had more that I wanted to use up. Here's my tweaked recipe: 

12 large ripe peaches, peeled and diced
¼ cup lime juice
½ cup honey
1 large red onion, finely diced
4 cloves garlic, minced
3 jalapeƱo peppers, seeded and finely diced
4 T. chopped fresh cilantro

Mix all the ingredients except for the peaches and set aside in a bowl. As the peaches are chopped, add to the bowl, stirring to coat the peaches. Ladle into jars, leaving a half-inch headspace, and process for 25 minutes in boiling water. On taste-testing the salsa before it went into the canner I found it very garlicky but I suspect it will mellow with the processing.


  1. Mix peach salsa with a can of drained, rinsed black beans and a cup of fresh or frozen (thawed) corn. Bang, side dish.

  2. This salsa won third place in the canning division and second place in the baking with honey division!


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