Texan Peach Salsa

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

Prep Time:
1 hrs
Cook Time:
1 hrs 20 mins
Additional Time:
12 hrs
Total Time:
14 hrs 20 mins
7 pints


  • 8 cups tomatoes, chopped

  • 6 yellow jalapenos, chopped

  • 5 Hungarian wax peppers, chopped and seeded

  • 4 fresh peaches - peeled, pitted, and chopped

  • large white onion, chopped

  • 3 cups white vinegar

  • 6 tablespoons chopped fresh oregano leaves

  • 4 tablespoons chopped fresh cilantro leaves

  • 4 tablespoons ground cumin

  • 2 tablespoons white sugar

  • 1 ½ teaspoons salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

6 Calories
0g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 112
Calories 6
% Daily Value *
Total Fat 0g 0%
Sodium 32mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 5mg 24%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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