Tuesday, June 26, 2018

Peach Salsa

My favorite part about having a garden in the summer, is growing different types of tomatoes, because we enjoy canning tomato juice, stewed tomatoes and salsa.  When tomatoes become in abundance, I make salsa. We enjoy our homemade salsa all year long.  

I have tried peach salsa before, and I wanted to try to make it in my kitchen.  Peaches add a sweetness to the tomatoes, I love the combination! 

We love peach season, because we love Fresh Glazed Peach Pie, try this recipe

I know Mrs. Wages Salsa mix is a great base to work with. I like to add MORE fresh ingredients from my garden as well. 

I like to add all ingredients to the blender and pulse until they are all chopped and in equal pieces. You can make it chunkier, to your preference. 



6 pounds fresh Tomatoes
2 cups peaches
1 onion
2 garlic cloves
1 green pepper
1-2 jalapenos
½ cup distilled white vinegar


  1. Wash tomatoes, cut out cores.
  2. Scald tomatoes in boiling water for 1-2 minutes, or until skins on tomatoes are starting to peel.
  3. Remove from boiling water and add to ice bath.  Remove skins. Cut tomatoes into quarters.
  4. Pulse tomatoes in blender (optional)
  5. Add garlic, peppers, and onion in processor and pulse.
  6. Add Peaches to blender and pulse.
  7. Measure out 5 pints of tomatoes, and place in large saucepan.
  8. Add 4 oz Mrs. Wages Salsa Mix.
  9. Add vinegar
  10. Heat to a boil, stirring occasionally.
  11. Boil for 10 minutes. Salsa is ready to can or freeze, or serve and enjoy!

For more information on canning tomatoes, please read  USDA Complete Guide to Home Canning.

I put salsa on grilled chicken breasts, and eggs for breakfast. 

Crystal Kellner


Unknown said...

I can't wait until peaches are good around here!

Kris said...

This looks like a yummy refrigerator salsa. Unfortunately, it is not safe to can this to be shelf stable. Please check out the Mrs. Wages website regarding using their mixes.

Marley said...

How many cups of tomatoes did you use!

Nel said...

Why wouldn’t it be safe to can? You just need to check the acidity to make sure it doesn’t need to be pressure canned.

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