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Peach Salsa II

Peach Salsa II

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Make the most of peach season with a few jars of this sweet peach salsa.

Ingredients {{adjustedServings}} servings

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Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Sterilize jars and lids.
  2. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
  3. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
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This salsa has a wonderful flavor. Adding all the sugar produces a salsa like you would serve on meat. My last batch I left the 3 1/2 cups sugar out and it makes more of a chip dipping salsa. Either way is great!


I include 1 peeled, chopped mango and the juice of the lime too. Using red onion makes it even more colorful. Agree that less sugar & more vinegar gives it a bit more "zing" and we like it that way. It's great alongside grilled fish or chicken too. My kind of recipe; easy but impressive and versital.

Julia DesC

Wow! I have made 5 batches of this salsa, the last two times using frozen peaches, drained well. I also have been using only 2 1/2 c. sugar, as the original recipe was a little too sweet for us, though still worth 5 stars.