Peachy Tomato Salsa 4.000

Deb Lindsey for The Washington Post

Canning Canning Class Aug 20, 2014

This snazzy salsa marries sweet, tangy and spicy into a handy pantry staple -- a topping for halibut, chicken or pork. Try it with Manchego cheese or spooned over queso fresco. When serving as a dip for chips, stir in some chopped fresh cilantro at the last minute.

For a less spicy salsa, remove and discard the seeds from the serrano chili pepper. For a mild salsa, omit the serrano altogether.

Make Ahead: The salsa can be stored in a cool dark place for up to 1 year. Refrigerate after opening.

Servings: 4 12-ounce jars or 3 pint jars
  • 2 1/2 pounds (7 or 8) firm, ripe yellow peaches, peeled, pitted and diced
  • 1 1/2 pounds (5 or 6) red Roma tomatoes, peeled, seeded and diced (see NOTES)
  • 1 red onion, chopped (about 1 cup)
  • 1 to 2 serrano chili peppers (see headnote)
  • 1 sweet red pepper, cored, seeded and diced
  • 1 1/2 cups apple cider vinegar
  • 1 cup sugar
  • 1/4 cup honey
  • 1/4 cup fresh lime juice
  • 2 teaspoons coriander seed
  • 1 teaspoon kosher salt


Combine the peaches, tomatoes, onion, serrano (to taste), sweet red pepper, vinegar, sugar, honey, lime juice, coriander seed and salt to a large, nonreactive heavy pot. Stir well.

Place over medium heat; cook, stirring to dissolve the sugar. Increase the heat to high; bring to a vigorous boil, stirring regularly but gently to avoid scorching. Cook until the mixture thickens to a saucy consistency, around 35 minutes. Ladle into hot jars, leaving 1/2 inch head space.

Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath (see NOTES) for 15 minutes. Use a jar lifter to transfer the jars to a clean folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

NOTES: Bring a pot of water to a boil. Fill a bowl with ice water. Cut an "X" in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice-water bath. The skins should simply slip off.

Water-bath canning safely seals high-acid, low-pH foods in jars. The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If moved to change any of those factors, simply put the prepared food in the refrigerator and eat within a week.

Fill a large canning kettle or deep stockpot two-thirds full with water. To keep the jars from rattling against the pot, place a rack in the pot. (A cake rack works well; a folded dish towel is equally effective.) Sanitize the jars in a short dishwasher cycle or by boiling them in a canning kettle or pot for 10 minutes. Fill a small saucepan with water and add the rings. Bring to a boil over high heat, slip in the lids and turn off the heat.

Use a jar lifter or tongs to lower the filled, sealed jars into the boiling water bath, keeping them upright. When all of the jars are in place, the water should be 1 to 2 inches above the jar tops. Add water as needed. Bring the water to a low boil before starting the timer for processing.

At the end of processing, turn off the heat and let the jars sit in the water bath until the boiling has stopped. That will reduce siphoning, in which the food burbles up under the lid, breaking the seal. Use the jar lifter or tongs to transfer the jars to a folded towel, keeping them upright. Leave the jars until they have completely cooled, at least 12 hours. Remove the rings and test the seal by lifting each jar by the lid. The lid should hold fast. Label and store in a cool, dry, dark space.

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Recipe Source

From Cathy Barrow, author of "Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, November 2014).

Tested by Cathy Barrow.

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