Roasted Tomato Peach Salsa Canning Recipe

The spicy sweet heat of this homemade Tomato Peach Salsa keeps you coming back for more! Because the peaches and tomatoes are roasted, you don’t have to peel anything for this salsa! I love eating with chicken or fish, and veggie tacos. Using the water bath canning method to preserve, the salsa lasts up to a year on your shelf. I will walk you everything if canning intimidates.

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My mom taught me how to can when I was young, starting with this vibrant strawberry rhubarb jam and garden fresh salsa, just as her mom had taught her to do. So in a quest to use a crate of peaches I recently bought, this Fire Roasted Tomato Peach Salsa was the perfect solution to bottling up all that sweet, juicy goodness.

I absolutely love the smoky flavor that comes from roasting the tomatoes, red onion, and peaches together. It gives them an even deeper flavor than they already have! The charred bits of the skin go right into the salsa, no peeling required! Plus, everything softens from the heat of the broiler, making for easier and quicker chopping.

Peach salsa boasts a sweet heat that works incredibly well with chicken fajitas and pork, and I love it on a veggie burrito bowl too. Pretty much the perfect condiment that you can make at home.

You’ll actually want to use slightly underripe peaches in this recipe.

This is because they are going through a high heat process, so if they are too ripe they will kind of disintegrate. If they’re slightly underripe, I find that by the time the jars are opened, the peaches will have submitted to the sitting time, turning soft and absorbing the great flavors in the jar. I like to use Colorado or Georgia peaches if they’re available at my local coop.

I promise, water bath canning is much simpler than it sounds.

While the good roasty bits simmer on the stovetop for about 10 minutes, I keep my clean jars warm in a pot of gently simmering water. When the salsa is ready, I carefully lift a jar out, fill it with the hot salsa—leaving a little space at the top—then wipe the rim clean and secure the lid just until it’s snug. Once all the jars are filled, they go back into the pot, fully submerged, and gently boil for about 20 minutes. After that, I lift them out and let them rest, untouched, for 12 to 24 hours while they seal. It’s a process that might sound technical at first, but once you do it, it feels steady, soothing, and surprisingly simple.

Here’s how I know my jars are sealed:

When you inspect lids for seals after the 24 hours, there should be no flex when the center is pressed. Remove the bands and attempt to lift lids off gently with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product.

You will not regret having these tools on hand:

• Secure Grip Jar Lifter
• Canner with Rack
•  Ball® Canning Pint Jars
• Canning Funnel

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Roasted Tomato Peach Salsa (Canning Recipe)

A zesty peach salsa with a little heat to balance the sweet! You'll roast the peaches, tomatoes, and red onion together for extra delicious flavor.

4.68 from 53 votes

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Prep Time :20 minutes minutes

Cook Time :10 minutes minutes

Additional Time :30 minutes minutes

Total Time :1 hour hour

Yield: 4 pints

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds peaches, halved and pit removed
• 2 pounds ripe tomatoes, stem removed and halved
• 1 red onion, peeled and halved
• 1 red or yellow pepper, halved and seeded
• 3 tablespoons minced habanero, serrano, or jalapeno pepper (if you use jalapeno, increase to 1/4 cup)
• 4 cloves garlic, minced
• 3/4 cup bottled lime juice
• 4 teaspoons kosher salt
• 2 1/2 tablespoons brown sugar
• 3/4 cup roughly chopped cilantro

Instructions 

• Pre-heat broiler in your oven to high.
• Place peaches, tomatoes, red pepper and onion halves skin side down on a sheet pan and place in oven until slightly charred, about 7-10 minutes. Remove from heat and let cool.
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Dice peaches and tomatoes, leaving charred skin on. Dice red onion halves and red pepper. Combine everything up to the cilantro in a 4 quart saucepan. Bring to a simmer over medium heat, stirring frequently. Simmer until peaches have softened slightly and flavors have combined, about 10 minutes. Stir in cilantro.
• Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 20 minutes, (adjusting for altitude if above 1,000 feet). Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Notes

This is a certified BALL® Canning recipe, that has been tested and approved. It was originally posted here.