This is a wonderfully delicious peach salsa my friend Julie and I make each year. I've included a mini-batch measurement below, in case you want to just cook some up to pop into the refrigerator to enjoy. And I've included a larger batch below. Everyone who's eaten it likes it so much, when we make peach salsa we tend to make a day of it and whip up a lot of batches of the large batch listed below so we have plenty to share with friends. I've included a picture at the end of what our fall peach salsa making day looked. We're the first to admit we may have a problem. I'm happily supplying this recipe as requested by some church friends. We love peach salsa with tortilla chips or on extreme nachos or homemade tacos. Enjoy!!!
Homemade Peach Salsa
Make a mini or large batch - both recipes are listed below:
A few notes before you get started:
1. Use ripe peaches. Under-ripe will lack the sweetness. Over-ripe will be difficult to work with. Perfectly ripe peaches can be peeled quickly with a veggie peeler and dice neatly and quickly in the food processor. You can use the food processor to chop the onions, red peppers, and hot peppers, too!
2. Options for adjusting the spice-level are listed in each recipe. You can adjust by altering type and amounts of hot peppers used - described in each recipe where it lists jalapenos. You can also lower the amount of ground cayenne pepper used, although I'd recommend keeping at least 1/2 the recommended amount since you want a little spice to counter the sweetness of the peaches.
MINI Batch of Peach Salsa:
Makes ~2.5-3 500 ml jars of salsa (~5-6 cups salsa)
Prepare the following fruits, vegetables and herbs and mix together in a medium-sized pot:
3-4 lbs ripe peaches (peel with veggie peeler, remove pit, and chopped fine to medium-fine in a food processor)
1 1/4 cups red onion, chopped (about 3-4 red onions)
4 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1/2 scotch bonnet, finely chopped (medium) OR (1 scotchbonnet + 1-2 cayenne pepper, finely chopped) (hot)
1 red peppers, chopped
1/3 cup cilantro, chopped & loosely packed
1/2 cup white vinegar
2 Tbsp honey
1 1/2 tsp minced garlic
1 1/4 tsp ground cumin
1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)
Bring to a boil over medium-high heat, stirring regularly. (If you want to process your jars, boil 5 minutes and proceed as instructed in the large batch recipe, below). For a refrigerator batch, boil salsa 10-15 minutes. You can lower the heat a bit while this is cooking if it's boiling too much. Remove from heat. Cool and store in the refrigerator. Best enjoyed within 1-2 weeks.
LARGE Batch of Peach Salsa - to can in glass jars
Makes about 8-9 500 ml jars of salsa (~16-18 cups)
Prepare the following fruits, vegetables and herbs and mix together in a large pot:
~10 lbs ripe peaches (peel with veggie peeler, pitted, and chopped fine to medium-fine in a food processor)
3 3/4 cups red onion, chopped (about 3-4 red onions)
12 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1 scotch bonnet + 1-2 cayenne peppers, finely chopped (medium) OR (3 scotch bonnets + 3-4 cayenne peppers, finely chopped) (hot)
3 red peppers, chopped
3/4 - 1 cup cilantro, chopped & loosely packed
1 1/2 cup white vinegar
6 Tbsp honey
3-4 tsp minced garlic
4 1/2 tsp ground cumin
1 1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)
Cook in very large pot over medium-high heat, stirring regularly until salsa mixture comes to a boil. Boil 5 minutes. Can in hot, prepared 500 ml glass jars. Water bath jars for 10 minutes to process. Pull out of the boiling water. Let rest 5-10 minutes before removing to a table to fully cool. Store jars in a cool, dry location (like you would other canned items).
Fresh, hot peach salsa. Using red cayenne and scotchbonnet peppers will give a more red overall salsa. The green jalapenos will give a more orange color to your salsa.
Homemade Peach Salsa
Make a mini or large batch - both recipes are listed below:
A few notes before you get started:
1. Use ripe peaches. Under-ripe will lack the sweetness. Over-ripe will be difficult to work with. Perfectly ripe peaches can be peeled quickly with a veggie peeler and dice neatly and quickly in the food processor. You can use the food processor to chop the onions, red peppers, and hot peppers, too!
2. Options for adjusting the spice-level are listed in each recipe. You can adjust by altering type and amounts of hot peppers used - described in each recipe where it lists jalapenos. You can also lower the amount of ground cayenne pepper used, although I'd recommend keeping at least 1/2 the recommended amount since you want a little spice to counter the sweetness of the peaches.
MINI Batch of Peach Salsa:
Makes ~2.5-3 500 ml jars of salsa (~5-6 cups salsa)
Prepare the following fruits, vegetables and herbs and mix together in a medium-sized pot:
3-4 lbs ripe peaches (peel with veggie peeler, remove pit, and chopped fine to medium-fine in a food processor)
1 1/4 cups red onion, chopped (about 3-4 red onions)
4 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1/2 scotch bonnet, finely chopped (medium) OR (1 scotchbonnet + 1-2 cayenne pepper, finely chopped) (hot)
1 red peppers, chopped
1/3 cup cilantro, chopped & loosely packed
1/2 cup white vinegar
2 Tbsp honey
1 1/2 tsp minced garlic
1 1/4 tsp ground cumin
1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)
Bring to a boil over medium-high heat, stirring regularly. (If you want to process your jars, boil 5 minutes and proceed as instructed in the large batch recipe, below). For a refrigerator batch, boil salsa 10-15 minutes. You can lower the heat a bit while this is cooking if it's boiling too much. Remove from heat. Cool and store in the refrigerator. Best enjoyed within 1-2 weeks.
LARGE Batch of Peach Salsa - to can in glass jars
Makes about 8-9 500 ml jars of salsa (~16-18 cups)
Prepare the following fruits, vegetables and herbs and mix together in a large pot:
~10 lbs ripe peaches (peel with veggie peeler, pitted, and chopped fine to medium-fine in a food processor)
3 3/4 cups red onion, chopped (about 3-4 red onions)
12 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1 scotch bonnet + 1-2 cayenne peppers, finely chopped (medium) OR (3 scotch bonnets + 3-4 cayenne peppers, finely chopped) (hot)
3 red peppers, chopped
3/4 - 1 cup cilantro, chopped & loosely packed
1 1/2 cup white vinegar
6 Tbsp honey
3-4 tsp minced garlic
4 1/2 tsp ground cumin
1 1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)
Cook in very large pot over medium-high heat, stirring regularly until salsa mixture comes to a boil. Boil 5 minutes. Can in hot, prepared 500 ml glass jars. Water bath jars for 10 minutes to process. Pull out of the boiling water. Let rest 5-10 minutes before removing to a table to fully cool. Store jars in a cool, dry location (like you would other canned items).
Peach Salsa!!! Mild, Medium, & Hot. We like peach salsa just a little bit.
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