Tomato Peach Salsa
Heather McDaniel
How would you like to have a healthy, homemade salsa that lasts all winter long? Click here for a killer tomato peach salsa recipe you can make your own.
Prep Time 45 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Side Dish
Cuisine Mexican
- 14 lbs Ripe Roma tomatoes
- 6 lbs Fresh and ripe peaches
- 5-7 Jalapeno peppers You can have more or less, depending on how much heat you like.
- 7-9 Large green bell peppers
- 4 Large onions
- 3 tsp Minced garlic cloves About 6 cloves
- 6 oz Tomato paste
- 3/4 C White vinegar
- 1 Tbsp Coarse salt
Peel & chop the peaches.
Blanch and peel the tomatoes. Chop them up according to the consistency you’d like. If you like a chunky salsa, go with a rough chop.
Chop the peppers, onions, and mince the garlic.
Put all the ingredients in a stockpot.
Bring to a boil and simmer for about an hour.
Let the salsa cool a bit then fill up your pint jars.
If you plan on canning, can the jars according to your manufacturer's instructions. For more info about canning, read the entire post.
Keyword Peach salsa, Salsa recipe, Tomato peach salsa