Fresh and Healthy Tomato Peach Salsa Recipe

There are a lot of things that come to mind during the summer. Days spent relaxing at the beach. Spending time on the water. Going to watch the Portland Thorns play.

Homemade salsa recipes with fresh tomatoes.

Two of the things that I love most about summer are gardening and canning. I got the gardening bug when I first moved to Portland, Oregon in 2006. I tried to grow cherry tomatoes in pots on my apartment balcony.

I think I got 2 whole cherry tomatoes.

OK, that first year wasn’t a success, but I learned a lot since then. In the years since then, I grew Roma tomatoes, because they’re nice and sweet for tomato sauces and just about anything you would want to make.

I would have so many tomatoes, I bought a canner and started to can my sauces.

One year, I had so many tomatoes, I wanted to try my hand at salsa. I like a sweet and spicy salsa, and peaches were in season. I gave this recipe a go.

I enjoyed it so much, I have made Tomato-Peach Salsa almost every year since.

Plus, doing it with a canner leaves me with enough salsa for the winter.

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Where to Get Tomatoes and Peaches?

The key to this recipe is the freshness of the ingredients. That’s the truth with everything you cook.

Where are the best places to get fresh tomatoes and peaches?

You could go to the grocery store to get these ingredients. The issue here is that a lot of the time, the flavors aren’t very full and the fruit isn’t ripe.

You could grow the tomatoes yourself. You’ll need a lot of tomatoes for this, but it’s doable.
My preferred method is to buy a box or two of Roma tomatoes and a box of peaches. I like to support local farmers, so I would take a drive to a local farm or place an order with a vendor at a local farmer’s market.

I would usually do this towards the middle or end of August when the flavors are at their peak.

If it sounds like a lot of tomatoes and peaches, it is. I’ll usually make cans of sauce, tomato paste powder, and have plenty left over for salads for a week or two.

The peaches, I’ll eat. I’ll grill them or just have them as an afternoon snack with cottage cheese.

Do I Have to Get a Canner?

I mentioned that I use a canner to preserve the salsa, which would leave me with homemade salsa from fresh tomatoes all winter long.

This recipe is meant to produce a big batch of salsa. If you want to start with a small batch, then use a quarter of the ingredients.

If you don’t want to use a canner, then stick the salsa jars in the refrigerator. They won’t have a long shelf life, so you’ll have to eat them quickly.

If you do get a canner, I highly recommend the Presto 01781 23-Quart Pressure Cooker/Canner. I bought mine in 2011 and it still looks new.

It will last forever. Plus, you can easily get parts for it at any hardware store.

A Salsa Recipe That Everyone Will Love

If you plan on canning, use your canner’s instructions for processing.

This recipe will produce 12-14 pints.

This will produce a sweet salsa with a noticeable kick from the jalapeno peppers.

The great thing about this salsa recipe is that it’s perfect for parties. It’s not too sweet, and not too hot for most people.

Of course, you can make adjustments to this salsa recipe, and if you want more fantastic salsa recipes, check out this article (yes, you’ll see a familiar face there). I’d love to hear how you tweaked it to make it your own.

If you’re looking for more nutrition tips, download the Invincible Women Fitness Academy Food Journal. It’s free!