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Flavorful Peach Jalapeño Salsa Recipe for Easy Homemade Canning

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A sweet and spicy peach jalapeño salsa perfect for canning, gifting, and adding a flavorful punch to meals. This recipe balances ripe peaches with fresh jalapeños for a vibrant, homemade condiment.

Ingredients

Scale
  • 6 cups peeled and diced peaches (about 6–7 medium ripe peaches)
  • 2–3 medium jalapeños, seeded and finely chopped (adjust to heat preference)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red or orange bell pepper, diced
  • 1 cup cider vinegar
  • 1/2 cup packed brown sugar
  • Juice of 1 lime
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup water

Instructions

  1. Prepare the peaches by scoring a small ‘X’ at the bottom, blanching in boiling water for 30 seconds, then plunging into ice water to slip off skins. Dice into 1/2-inch pieces (about 15 minutes).
  2. Finely chop jalapeños (remove seeds for less heat), onion, garlic, and bell pepper (about 10 minutes).
  3. In a large saucepan, combine peaches, jalapeños, onion, garlic, bell pepper, cider vinegar, brown sugar, lime juice, salt, cumin, black pepper, and water. Stir well.
  4. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring every 5 minutes to prevent sticking, until salsa thickens and flavors meld.
  5. Taste and adjust seasoning: add more salt, lime juice, brown sugar, or jalapeño as desired.
  6. Sterilize canning jars and lids by boiling for 10 minutes and keep hot.
  7. Fill hot jars with salsa using a ladle and funnel, leaving 1/2-inch headspace. Wipe rims clean.
  8. Seal jars with lids and screw bands fingertip-tight. Process in a boiling water bath for 15 minutes (adjust for altitude).
  9. Remove jars with lifter and cool undisturbed for 12-24 hours. Check seals before storing.
  10. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening and consume within two weeks.

Notes

Peel peaches using blanch-and-shock method for best texture. Adjust jalapeño seeds to control heat. Stir frequently while simmering to prevent burning. Follow local canning guidelines for altitude adjustments. Salsa thickens as it cools; simmer longer if too runny. Use fresh lime juice for brightness and safe preservation.

Nutrition

Keywords: peach salsa, jalapeño salsa, canning recipe, homemade salsa, spicy salsa, sweet and spicy salsa, peach jalapeño, summer salsa, easy salsa recipe

Find it online: https://flurpchef.com/flavorful-peach-jalape-n-o-salsa-recipe-for-easy-homemade-canning/