Tomato Peach Salsa

How would you like to have a healthy, homemade salsa that lasts all winter long? Click here for a killer tomato peach salsa recipe you can make your own.

Course Side Dish
Cuisine Mexican
Keyword salsa recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 Pints


  • 14 Pounds Ripe Roma tomatoes
  • 6 Pounds Fresh and ripe peaches
  • 5-7 jalapeno peppers More or less, depending on how much heat you like.
  • 7-9 Large green bell peppers
  • 4 Large onions
  • 3 tsp Minced garlic cloves About 6 cloves
  • 6 oz. Tomato paste
  • 3/4 C White vinegar
  • 1 Tbsp Coarse salt


  1. Peel & Chop the peaches

  2. Blanch and peel the tomatoes. Chop them up according to the consistency you’d like. If you like a chunky salsa, go with a rough chop.

  3. Chop the peppers, onions, and mince the garlic.

  4. Put all the ingredients in a stockpot.

  5. Bring to a boil and simmer for about an hour.

  6. Let the salsa cool a bit then fill up your pint jars.

  7. If you plan on canning, can the jars according to your manufacturer's instructions. For more info about canning, read the entire article.