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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 45 minutes
Servings 12 Pints


  • Canner
  • Stockpot


  • 14 lbs Ripe Roma Tomatoes
  • 6 lbs Fresh and Ripe Peaches
  • 5-7 Jalapeno Peppers You can have 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


  • Peel & chop the peaches.
  • 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.
  • Chop the peppers, onions, and mince the garlic.
  • Put all the ingredients in a stockpot.
  • Bring to a boil and simmer for about an hour.
  • Let the salsa cool a bit then fill up your pint jars.
  • If you plan on canning, can the jars according to your manufacturer's instructions. For more info about canning, read the entire post.