Peach & Tomato Salsa

Canning on Sundays


Welcome to my second “Canning on Sundays” post!

This week, since my plum tomatoes are finally beginning to ripen and the first peaches are hitting the farm stand shelves here in NH, I am going to share with you my favorite Salsa recipe.Peach Tomato Salsa

A number of years ago, when the first fruit based salsas started appearing in grocery stores, my husband and I decided to give them a try (before I started canning my own).  We instantly fell in love with a mango/tomato salsa.  Ever since then we have always opted for the sweeter fruit based salsa, for our nachos and any recipe that has called for the use of salsa.

Once I started canning and hit tomato season, salsa was high on the list of things to make, what’s a better way to enjoy your tomatoes all winter long? With our love of  fruit salsa, I had to find something that came close. Mangos aren’t local, but peaches are in season and local when the tomatoes are ripe. It was only natural to try a peach salsa.

The results were fantastic! The only downside was that we didn’t make enough that first year to make through all the way to the next tomato season.

We have now learned our lesson and always make sure to make a lot to get us just about all the way through!


Peach Tomato Salsa
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  1. 5 cups tomatoes, skinned and seeded
  2. 9 cups peaches, skinned and pitted
  3. 2 cups onions, chopped
  4. 3 bell peppers (any color), chopped
  5. 2 jalapenos, diced
  6. 1 cup white wine vinegar
  7. 1/2 cup fresh cilantro, chopped
  8. 1/3 cup honey
  9. juice of 3 limes
  10. 6 cloves garlic, crushed and minced
  11. 2 teaspoons cayenne pepper
  12. 3 teaspoons cumin
  13. salt to taste
  1. Prepare canner, jars and lids.
  2. Add all ingredients to a large pot.
  3. Bring to a boil and continue to boil for 8-10 minutes.
  4. Adjust seasonings (add more cayenne, cumin or salt, if desired)
  5. Remove jars from water and fill, leaving 1/2 headspace.
  6. Remove air bubbles, wipe rims and affix lids.
  7. Process in a boiling water bath for 10 minutes.
  8. Remove from canner and allow to cool.
  1. *Makes appx. 8 pints
From the Garden Table

15 Responses

  1. I love the combination for your Peach and Tomato Salsa, looks like great flavor! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  2. You are so awesome. =) I wish I could grow enough veggies in my garden to do this sort of thing. I love salsa, I will have to try this recipe someday.

  3. I didn’t get a garden in this year, but next year I will. & learning to can would probably come in handy too because I am so making this!

  4. Wow, this is exactly the recipe I was looking for! It looks perfect. Do you know if dividing the ingredients in two to make half a batch would work just as well, in terms of canning safety?

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