Peach Apple Salsa Recipe

Name: Peach Apple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chopped roma tomatoes; 2 1/2 cups diced yellow onions; 2 cups chopped green bell peppers; 10 cups chopped peaches; 2 cups chopped granny smith apples; 4 tablespoons whole mixed pickling spices; 1 tablespoon canning salt; 2 teaspoons crushed red pepper flakes; 3 3/4 cups packed light brown sugar; 2 1/4 cups cider vinegar (5%)

Servings: persons

1
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2
Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
3
Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into 1/2-inch pieces. Peel, wash and dice onions into 1/4-inch pieces. Wash, core, and seed bell peppers; chop into 1/4-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
4
Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into 1/2-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
5
Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
6
With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 11/4-inch headspace (about 3/4 pound solids in each jar). Cover with cooking liquid, leaving 1/2-inch headspace.
7
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
8
Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.

1033

kcal

Calories

254

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chopped roma tomatoes, 2 1/2 cups diced yellow onions, 2 cups chopped green bell peppers, 10 cups chopped peaches, and more.

Yes, Peach Apple Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peach Apple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions