In this world-class salsa, Texas peaches are combined with tomatoes, Hungarian wax peppers, yellow jalapenos, and spices.


Recipe Summary

1 hr
1 hr 20 mins
12 hrs
14 hrs 20 mins
7 pints


Original recipe yields 112 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.

  • Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.

  • Meanwhile, inspect 7 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.

  • Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cook's Notes:

You need a meatier tomato for this recipe, not dewdrops, Romas, or cherry tomatoes. Green jalapenos can be used if you can't find yellow (I like the color variation with the yellow jalapenos). I prefer cling peaches as they are easier to pit, but all peaches are great.

You should hear, either right away or a little later on, a pop from the jars. That means that the jar has sealed properly. Check the seal and when you push down on the top of the lid you should feel a hard lid with no popping sound. If you hear a popping sound the jar has not sealed.

Any unsealed salsa should be refrigerated and consumed in a week. The rest of the salsa should be stored and refrigerated upon opening.

Nutrition Facts

6 calories; protein 0.2g; carbohydrates 1.2g; fat 0.1g; sodium 32.4mg. Full Nutrition