Bell Pepper: The original recipe in the Ball Blue Book Guide to Preserving calls for a red bell pepper.

Try not to skimp and use yellow or white onions here.

Red Onion: The pungent aroma and taste of red onion will add a layer of yum that this salsa cannot be made without.

Talk about adding a complexity to the flavor profile! Look for Georgia grown peaches if you want the best ones! If you want to add a little smoky flavor to your peach salsa, cut the peaches in half, remove the pit, and put them on the grill (charcoal, preferred) for about 10 minutes. It’s often easier to peel (if you prefer to peel yours), and won’t turn to mush in the cooking process.

Peaches: The best peach for this recipe is semi-firm and sweet.

Mammoth Jalapeño grown in our summer garden this year. We won’t be using any tomatoes in our recipe, because we want the peach to be the base of the salsa and the star of the dish. A lot of the recipes I’ve seen across the world wide web use tomatoes. There are so many variations of peach salsa on the internet. Besides Peaches, What Goes Into the Salsa Recipe?

However, with the addition of the onions, jalape ños, cumin, garlic and vinegar, there’s definitely some savory notes added, as well as a little bit of spice. With the peaches, honey, and bell pepper in the recipe we’re working with today, it keeps a sweet overtone. So peach salsa is a condiment, but it’s sweet instead of savory. Typically salsa is considered to be a savory, and often times spicy, addition to Mexican and TexMex cuisine (although, I do like some tomato salsa in my scrambled eggs from time to time). We have already started saving the pits from some cling and freestone varieties, and we plan to start them this fall.īut that’s a blog post ( and video) for another day.įor now, let’s get into making some peach salsa!Īny type of salsa is considered a condiment, really. We’re going to try to grow our own peach trees in the near future. I ate them fresh ( I like to eat mine with the skin on), canned (in light or heavy syrup), and in a homemade peach cobbler (man, I miss my grandmother). Now, since I grew up in Georgia, peaches have always been plentiful, but I only ever known of 3 ways to eat them. It wasn’t until the past 5 to 10 years or so that I have discovered mango salsa, black bean salsa, and peach salsa. The only salsa I knew existed was the classic tomato salsa. Peach salsa was something I had never heard of as a kid.

Canning salsa