Sweet, spicy and delicious, this peach salsa canning recipe is easy to make and quick to pull together. Perfect for a different topping for ice cream or pancakes, or using as a marinade for pork or chicken.

Much to my surprise, I really like fruity salsas. They’re a sweet heat that is so different from your typical tomato salsa or salsa verde, but an amazing flavor profile for your taste buds. This peach salsa is so delicious, you’ll be glad you tried it.

This recipe is a great way to preserve peaches into something other than canning peaches, peach pie filling, or peach jelly. It’s great for just dipping tortilla chips in, but it’s even better when paired with venison tacos or rabbit tacos, or used to top pork chops, chicken, or fish!

I found a recipe for peach salsa in the complete book of home preserving, and it’s okay… but I modified the recipe to better suit our tastes and kept the peaches out until the salsa cooks down so that they stay intact instead of turning to mush.

This peach salsa is perfect for canning to keep these delicious flavors for all year round! Plus, it’s great for gift giving and if you take it to gatherings, it’ll dissappear in no time.

Fresh Peach Salsa Recipe Ingredients

This simple peach salsa for canning recipe only has a few simple ingredients. You can find exact measurements and instructions in the printable recipe card at the bottom of the post.

Fresh Peaches. Ripe fruit with firm, yellow flesh will work best. They need to be peeled, pitted, and chopped.

Onion. The flavor and pop of color red onion gives make it perfect for this recipe, but if you only have yellow onions or white onions, they’ll work as well.

Bell peppers. A mix of red bell pepper, yellow, and green will add color, but it doesn’t matter which color you use.

Lime juice. Use fresh, not bottled, lime juice for the best flavor. Using fresh also enables you to toss in a touch of lime zest for some extra zing.

Hot pepper. Jalapeno peppers will keep things mild. If you want a little more spice, you can use habanero pepper for very spicy or serrano for hot. You could also use a combination of all of these!

Seasonings. Ground cumin, crushed red pepper, sea salt, paprika, fresh garlic, and fresh cilantro (optional, but so good).

Apple Cider Vinegar. Contrary to what it may seem, this does not make the salsa taste like vinegar. It adds some zest and balances everything out. You can also use white vinegar, just make sure the acidity level of either type is 5%.

Honey. To add just the right level of sweet to the fruit and pepper mixture.

Clear gel. To safely thicken up the salsa just enough so it’s not so watery. Corn starch will break down and not thicken after processing, so clear gel is a better alternative.

How to Make Peach Salsa for Canning

This perfect peach salsa recipe is super easy to make, but it does require a little bit of work to peel, pit, and dice the peaches.

Peel and pit peaches. Bring a large pot of water to a boil and prepare an ice bath in a large bowl with ice and cold water.

Once boiling, put the peaches in the water for approximately 60 seconds until the peel starts to pull back. Remove from the boiling water with a slotted spoon and immediately immerse into the prepared ice bath.

After the peaches cool enough to handle, the skins will easily slip off. After the peels are removed, slice the peaches in half around the pit. Separate the two halves and remove the pit.

Dice the peaches and toss them with fresh lime juice as they’re diced to prevent browning and add flavor. Put them in a large bowl with the juice and set them to the side.

Prepare boiling water canner, jars, and lids. Prepare the jars, lids, and canner by washing jars in hot soapy water, filling everything with water and heating the jars to 180°F in the canner full of water.

Make the salsa. Combine vinegar, remaining lime juice, honey, cumin, red pepper flakes, salt, cilantro (if using), chopped onion, diced hot peppers, and bell peppers in a heavy bottomed pot.

Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and boil gently until slightly thickened about 5 minutes.

Remove from heat and stir in the clear gel and diced peaches.

Pack the jars. Ladle the hot salsa into the hot jars, leaving 1/2 inch headspace.

Remove the air bubbles and adjust for proper headspace if necessary.

Wipe the rim with a clean cloth dampened with vinegar, center lid, and finger tighten screw band.

Process the jars of salsa. Lower jars into the waiting water bath canner ensuring the tops of the jars are covered by at least 1″ of water.

Place the lid on the canner, and bring to a rolling boil over high heat. Process half pint jars for 15 minutes, adjusting processing time for altitude.

Turn off the heat and remove the lid. Let the jars sit for five minutes before removing to a towel-lined counter. Let jars sit for 12 to 24 hours before checking for proper seals.

Place jars, sealed, with screw bands removed in a cool, dark place for up to 18 months.

Other Canning Recipes To Try:

• Black Bean & Corn Salsa
• Easy Homemade Dill Pickles (refrigerator or canned)
• The Best Homemade Canning Salsa Recipe

If you try this peach salsa canning recipe, I’d love to hear about it in the comments below! Also, feel free to leave me a recipe review on the recipe card below and tag me on instagram @therusticelk!