Peach Salsa

Heather says:

Summer dreams are topped with this simple  peach salsa, well mine are anyway. I haven’t met a fish yet that doesn’t get along with the peach and jalapeno medley: catfish, salmon, halibut, mahi mahi, and tuna all work equally well, so go with your favorite.  It also works as as a condiment for grilled or blackened chicken or pork. Oh, it’s also amazing with chips, but I thought you might come to that conclusion on your own. If you hate cilantro, go ahead and leave it out, just don’t tell me about it.

Peach Salsa

Ingredients for Peach Salsa:

  • 4 cups fresh peaches, peeled, pitted, and diced ~ 5 medium peaches
  • 1/2 medium sweet onion diced
  • 6 TBSP lime juice
  • 6 seeded and finely chopped jalapenos
  • 2 cloves garlic – minced
  • 2 TBSP chopped cilantro
  • 1/4 cup honey or sugar

Yield is approximately 2.5 pints (5 cups), but then you have to subtract all of the samples.

In a large bowl combine all the ingredients and allow them chill in the fridge for at least an hour. Enjoy.  

This recipe for peach salsa is suitable for water bath canning, but unless the recipe is tripled, it’ll hardly feel worth the effort. If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.

Process pints in a water bath canner for:

20 minutes < 1000 feet above sea level
25 minutes  1001 – 5999
30 minutes for another over 6000 ft


  1. Donna on July 8, 2013 at 10:16 am

    If you waterbath the jars they will have a shelf life for a year.

  2. julie on January 26, 2013 at 12:53 am

    hello, can you tell me the shelf life of the canned salsa. Thank you.

  3. Matt Smith on July 24, 2012 at 12:54 pm

    My wife made this yesterday with freshly picked Red Haven peaches.  Delicious!!  Thanks for sharing the recipe!

    • HeatherSolos on July 24, 2012 at 3:29 pm

      I’m so glad you liked them. Did you eat it with chips or over a grilled meat or fish?

      • Matt Smith on August 3, 2012 at 10:12 pm

        @HeatherSolos Just cips so far, but tomorrow I am making more to put on smoked country ribs.

      • Matt Smith on August 8, 2012 at 9:02 pm

         @HeatherSolos It was fabulous on the smoked country ribs!

  4. JulieAnnTice on July 18, 2012 at 7:08 am

    Can’t wait to make this with my 2 grandsons. Every week I like to try something new with them. This past week,we made pickles. Thanks.looks pretty easy..can I just seal the jars and keep in fridge? If so for how long? Thanks judy

  5. Robyn on August 26, 2010 at 3:59 pm

    Just made this recipe and am now canning a big batch. I added a tsp. of salt.
    It is delicious…

  6. Marjorie on July 29, 2010 at 5:13 pm

    This recipe looks amazing! A nice change from my favorite pineapple salsa. Definitely going to have to make a batch this weekend.

  7. Andra Watkins on July 29, 2010 at 4:35 pm

    And instead I clicked on the link.

    Dear Home Ec Guru, is there anything I can sub for the cilantro? That way, I can make my husband put this together for me. 🙂

    • imabug on July 29, 2010 at 5:15 pm

      i'd just leave out the cilantro.

      • linda mcintyre on September 2, 2015 at 2:57 pm

        basil works well

    • jer on August 23, 2013 at 7:29 pm


  8. @GQbound on July 29, 2010 at 4:32 pm

    Sweet and spicy! Yesss! I might have to try this out. Think I can substitute jalapeño for cheyenne?

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