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Fresh Peach Salsa for Canning Recipe Easy Homemade with Red Onion and Cilantro

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A fresh peach salsa recipe perfect for canning, featuring tender peach chunks balanced with crisp red onion and bright cilantro. This salsa captures the perfect texture and flavor to enjoy summer all year long.

Ingredients

Scale
  • 4 cups fresh ripe peaches, peeled, pitted, and diced (about 600 grams)
  • ½ cup red onion, finely chopped (about 75 grams)
  • ¼ cup fresh cilantro, chopped (about 15 grams)
  • 1 small jalapeño pepper, seeded and finely minced (optional)
  • 2 tablespoons fresh lime juice (about 30 ml)
  • 1 tablespoon honey or agave syrup (about 15 ml)
  • 2 tablespoons apple cider vinegar (about 30 ml)
  • 1 teaspoon salt (about 5 grams)
  • ¼ teaspoon ground black pepper

Instructions

  1. Prepare the peaches: blanch peaches by scoring an ‘X’ at the base, boiling for 30-45 seconds, then plunging into ice water. Peel, pit, and dice into ½-inch pieces.
  2. Chop the aromatics: finely dice red onion and chop cilantro. If using jalapeño, remove seeds and mince finely.
  3. Mix the salsa: combine peaches, red onion, cilantro, jalapeño, lime juice, honey or agave, apple cider vinegar, salt, and black pepper in a large bowl. Stir gently to combine and adjust lime juice or honey to taste.
  4. Prepare jars and lids: wash and rinse jars and lids, keep warm in simmering water.
  5. Fill jars: ladle salsa into warm jars leaving ½-inch headspace. Remove air bubbles, wipe rims, and place lids and screw bands on snugly.
  6. Process jars: place jars in water bath canner with water covering jars by 1-2 inches. Boil for 15 minutes, then let jars sit in hot water for 5 minutes.
  7. Cool and store: remove jars and let cool undisturbed for 12-24 hours. Check seals and store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.

Notes

Soak chopped red onion in cold water for 10 minutes before draining to mellow sharpness without losing crunch. Use firm but ripe peaches for best texture. Leave ½-inch headspace in jars for safe sealing. Adjust processing time for altitude if necessary. Refrigerate after opening and consume within 5-7 days. Salsa improves in flavor after a few days in the fridge.

Nutrition

Keywords: fresh peach salsa, peach salsa for canning, homemade peach salsa, red onion salsa, cilantro salsa, summer salsa, fruit salsa, canning recipe

Find it online: https://sofiaspice.com/fresh-peach-salsa-for-canning-recipe-easy-homemade-with-red-onion-and-cilantro/