Fire Roasted Peach Salsa
This post is sponsored by the makers of Ball® home canning products.*
The summer season is in full swing. Tomatoes are ripening on the vine and peaches have arrived in the Midwest. Market stands pop up with fresh peaches from down South + even a couple local growers grow a smaller peach varieties in their greenhouses. I love getting stone fruit in season, there is really nothing quite like it. Putting up seasonal fruits + vegetables helps us eat seasonal all year long, while preserving the freshness and nutrients of that produce at its peak. Last year, I loved canning peach jam + honey spiced peaches and they are on my list again, but today i’m sharing a recipe that i hope to share across the table all summer long!
This fire roasted peach salsa is bringing some serious flavor + is not too fruity either. The stovetop preparation before canning helps the flavors of the red onion, peppers, jalapenos, peaches and tomatoes meld together, with a hint of brown sugar, lime juice and cilantro. This is my new favorite salsa recipe, much more vibrant than store bought salsa. So while I’ve preserved this recipe by canning, I doubt these Ball® Smooth Sided Pint Jars filled with goodness will last the summer.
Ball® Canning Fire Roasted Tomato + Peach Salsa
Ingredients
2 lbs firm-ripe peaches (6 peaches), halved and pitted, 2 cups prepared
2 lbs ripe tomatoes, stem removed, halved, 6 large, 2 cups prepared
1 small red onion, peeled and halved
1 small red or yellow pepper, halved and seeded
2 Tbsp minced habanero, serrano or jalapeno
3/4 cup bottled lime juice
4 tsp salt
2 Tbsp brown sugar
1 cup roughly chopped cilantro
Directions
Pre-heat grill to medium (or broiler to high).
Place peaches, tomatoes, red pepper and onion halves skin side down on a grill pan and cook over medium flame until slightly charred, about 8-10 minutes. Remove from heat and let cool. (If using a broiler, place fruits and vegetables on a baking sheet skin side up and broil until charred.)
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Dice peaches and tomatoes, leaving charred skin on. Dice red onion halves and red pepper. Combine everything up to the cilantro in a 4 quart saucepan. Bring to a simmer over medium heat, stirring frequently. Simmer until peaches have softened slightly and flavors have combined, about 10 minutes. Stir in cilantro.
Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
While I eagerly awaiting the beloved ping to know my cans where sealed, I finished off a little jar of leftovers salsa. We are loving this recipe on the table as an appetizer before dinner and topping our taco night. Next time I make this recipe I might try a habanero pepper if I can get my hands on one! Do you prefer your salsas with mild heat or hot hot hot?
Are you gathering safely again this summer? It seems I’ve almost forgotten how to do so! I love bringing a little jar filled with a homemade something as an ice breaker + a little gift of gratitude to share with the folks we’ve missed in our lives. Have you ever made your own salsa? Tell me, do you prefer your salsa with mild heat or hot hot hot?
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.