Get your canning supplies together and make the most out of late-season peaches and tomatoes in this Fire Roasted Tomato and Peach Salsa! It’s super easy to make a huge batch, which you can use as a topping for tacos, just about any protein, or served with tortilla chips.
- 2 lbs firm-ripe peaches (6 peaches), halved and pitted (2 cups prepared)
- 2 lbs ripe tomatoes, stem removed, halved, 6 large (2 cups prepared)
- 1 small red onion, peeled and halved
- 1 small red or yellow pepper, halved and seeded
- 2 tbsp minced jalapeño
- 3/4 cup lime juice
- 4 tsp salt
- 2 tbsp brown sugar
- 1 cup roughly chopped cilantro
- Preheat grill to medium (or broiler to high).
- Place peaches, tomatoes, red pepper and onion halves skin side down on a grill pan and cook over medium flame until slightly charred, about 8-10 minutes. Remove from heat and let cool. (If using a broiler, place fruits and vegetables on a baking sheet skin side up and broil until charred.)
- 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. 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.
Keywords: canning recipe