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.

Yield: pints

Prep Time :20

Cook Time :10

Additional Time :30

Total Time :1

2 pounds peaches
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 tablespoons brown sugar
3/4 cup roughly chopped cilantro

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.

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