Recipe: Canned Peach Salsa with Lime

Sep 1, 2013 by     23 Comments    Posted under: Other Recipes, Recipes
Peach Salsa with Lime

Peach Salsa with Lime

We picked up a couple bushels of fresh peaches from a local orchard this week, so Sadie and I had a very “peachy” Saturday this weekend.  We made dried peaches with cinnamon, canned peach pie filling, peach chipotle jam, plain peach jam, and this scrumptious Peach Salsa.  We found the salsa recipe in the Ball Complete Book of Home Canning.  However, when taste testing prior to canning, it was apparent that it needed a little more sugar and a little more acid.  We figured brown sugar would be the best choice, and the clean “pop” of lime would balance things out perfectly.  Boy were we right!  Our last bushel of peaches is going to nothing but a pantry shelf full of this salsa!

Ingredients for Home-canned Peach Salsa with Lime

  • 1/2 cup white vinegar
  • 6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches.  This will provide a better texture to the salsa)
  • 1 1/4 cups chopped red onion
  • 4 jalapeno peppers, finely chopped.  (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping)
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup loosely packed finely chopped cilantro
  • 2 tbsp liquid honey
  • 1 clove of garlic, finely chopped
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/6 cup of brown sugar
  • Zest and juice of 1/2 lime
  • 1/2 tsp kosher salt

Makes about 7 half-pint jars

How to Make Peach Salsa with Lime

  1. Fill a boiling-water canner to about 3 inches from top with water, and bring to a simmer.
  2. Sterilize your jars and bands by boiling/steaming them in water.  Pour boiling water over lids in saucepan off the heat. Let stand in hot water until ready to use.
  3. In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar.  For best results, add the peaches to the vinegar as you chop to prevent browning.
  4. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.
  5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa.  Wipe rim with a damp cloth.
  6. Center lid on jar.  Screw band down until hand tight.
  7. Place jars in canner, making sure they are completely covered with water.  Bring water to a boil and process for 15 minutes.  Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.
  8. Allow jars to cool on a wire rack undisturbed, then store if you can resist eating it all.
Peach Salsa with Lime Close Up

Peach Salsa with Lime Close Up

Enjoy your delicious peach salsa with chips, tortillas, spooned over chicken, or with grilled shrimp tacos.  Fantastico!

Peach Salsa with Lime on Shrimp Tacos

Peach Salsa with Lime on Shrimp Tacos

 

Recipe by Jothan Yeager, August 2013

 

The Bald Gourmet finds a home-canning recipe for peach salsa, and makes it Bald delicious by adding some brown sugar and fresh lime.

 

5.0 from 4 reviews

Recipe: Canned Peach Salsa with Lime
 
We found this scrumptious Peach Salsa recipe in the Ball Complete Book of Home Canning. However, when taste testing prior to canning, it was apparent that it needed a little more sugar and a little more acid. We figured brown sugar would be the best choice, and the clean “pop” of lime would balance things out perfectly. Boy were we right! Our last bushel of peaches is going to nothing but a pantry shelf full of this salsa!
Author:
Recipe type: Salsa
Cuisine: Mexican
Servings: 7 half-pint jars

Ingredients
  • ½ cup white vinegar
  • 6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa)
  • 1¼ cups chopped red onion
  • 4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping)
  • 1 red bell pepper, seeded and chopped
  • ½ cup loosely packed finely chopped cilantro
  • 2 tbsp liquid honey
  • 1 clove of garlic, finely chopped
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper
  • ⅙ cup of brown sugar
  • Zest and juice of ½ lime
  • ½ tsp kosher salt

Instructions
  1. Fill a boiling-water canner to about 3 inches from top with water, and bring to a simmer.
  2. Sterilize your jars and bands by boiling/steaming them in water. Pour boiling water over lids in saucepan off the heat. Let stand in hot water until ready to use.
  3. In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning.
  4. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
  5. Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.
  6. Center lid on jar. Screw band down until hand tight.
  7. Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.
  8. Allow jars to cool on a wire rack undisturbed, then store if you can resist eating it all.
  9. Enjoy your delicious peach salsa with chips, tortillas, spooned over chicken, or with grilled shrimp tacos. Fantastico!

23 Comments + Add Comment

  • I’ve made your regular salsa a few times now (best salsa hands down!) and am elated to find this one to try! Can I make this in regular pints? If so, how long for processing? Thanks again for all your amazing recipes you share!

    • Also, do I pack the brown sugar? Or loosely measure? Thanks!

      • Pack the brown sugar down. :)

    • I think you’re going to love this peach salsa nearly as much as the thick and chunky salsa. Yes, you can do pint jars instead of half pint jars. I believe the extra processing time is 5 minutes more. Great question Maria!

  • Can I substitute mangoes instead of peaches in this recipe?

  • I am absolutely loving your recipes! I made the peach lime salsa. At this time of the year in Canada, the peaches are quite ripe so my salsa turned out quite wet. What is the best way to thicken before canning?

    • Thanks Laurie. So for the peach salsa, you can try just cooking it longer to reduce the liquid down prior to canning. That should work fairly well. Thanks for asking.

  • […] Peach (Nectarine) Salsa with Lime […]

  • I had extra peaches and came across your recipe as something new to try. I made two batches because I couldn’t even preserve the first one because my husband and kids kept eating it with chips! It was SO good that I am making more this year with all of the peaches I have. I made the mistake of not printing out the recipe last year and had to search and search for the right one again from you! I’m glad you have a unique name “The Bald Gourmet”–much easier to find and remember!

    • Thanks Becky. Great story! I’m glad your family likes the salsa. Thanks for commenting and thanks for searching out our Bald site again.

  • Is the recipe right in calling for red onion? The photos look like it has white onion in it. Thanks! :)

    • You caught me Raelynn! My first batches that I finalized the recipe with all used red onion, so that’s what I wrote the recipe down as. But when I made the batch for the photo shoot on this post, I was out of red and just used yellow onion instead of running to the store. Shame on me I suppose. You can use either red, white, or yellow onion in the recipe. All work just as well. But red gives a nicer color to the finished product. Good catch! You’re the first to notice. ;)

  • The recipe says ‘red onion’ but the photos look like there is white onion instead?? Just checking…!! :) Thanks!!

  • […] Saffron Jam from Preservation Kitchen, The Classic Bread ‘n Butter Pickle from Pick a Pickle, Peach Salsa from the Bald Gourmet and, of course, my Cowboy […]

  • I thought it was time to go beyond canning peaches for dessert. The peach salsa was a hit with my husband and my sister when paired with grilled salmon. I am making a second batch today with less heat. (pour moi) so I may enjoy it as well!

    • That’s great Shannon. Glad the salsa was a hit. On salmon sounds delish!

  • I stumbled across your website and this recipe when searching for things to do with mountains of peaches. I made it last night and the salsa left when all the jars were filled up was excellent. I can’t wait to pop those babies open. Thanks you sir!

    • Cool, thanks for the comment Nathan. Enjoy the salsa!

  • I’m always looking for do ahead gifts whether it is a hostess gift or “that little something” Christmas gift – I think giving Peach Salsa for Christmas would be such a great idea, better that the typical jam or jelly. By following your canning recipe for Peach Salsa, how long do you think it would keep stored in a dark cool place?

    Looking forward to trying your recipe – thanks so much – Cindi

    • Sorry for my delayed response, Cindi. I’ve been on vacation. I think your family and friends would love my Peach Salsa for Christmas! It keeps well for a year in a dark cool place. Enjoy!

  • When you come visit us in China, please bring a bushel of peaches with you.

    • Security would probably think they were some new terrorist form of grenades.

I love hearing from my readers, so please go ahead and leave a comment!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.