Reviewed: Nov. 23, 2009

Very tasty, but with the pectin added it came out a little too thick, more like a salsa jam. I agree it is better as a meat condiment than a dipping salsa. Also great on cream cheese.

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 5, 2009

Wonderful salsa/jam. I didn't change anything in the recipe and it came out perfect. May try changing/adding a few things next time like another reviewer used mango and substituting red onion for regualr onion. We use it as a topping for chicken or pork.

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Sandy

Cooking Level: Intermediate

Living In: Show Low, Arizona, USA

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Reviewed: Aug. 28, 2009

A fabulous salsa. I've canned several pints each peach season for the past couple of years. I don't add as many jalapenos though - we don't like it too spicy. I just add them until it tastes just right, and it gets spicier as it sits, too. Friends and family rave about this salsa and are always asking for another jar!

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Julie

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Aug. 22, 2009

Being inspired by a jar of peach salsa from the local grocery store, I made this. WHAT A SUPRISE!!! We LOVED THIS BETTER than the store's. We will be making this again, and for many years to come! Thank you for such a great recipe!

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mismelissa

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

I am a wide variety of salsa connoisseur, and I must say that this is the most unexpectedly addicting salsa that I have experienced. I recently moved into a house with a fruiting peach tree and ended up transforming the entire thing into variations of this salsa! I would recommend altering the recipe with more jalapenos/onions and/or less sugar if you want a more traditional salsa taste. A 5 star for sure!

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JOSHJA

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Reviewed: Sep. 19, 2008

Used only about 1/2 cup of sugar, and added some extra jalapenos - delicious! Great with chips! Didn't have any pectin, so just skipped it, and it was still great!

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LarryK

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Reviewed: Sep. 11, 2008

I used this as my base recipe and created my own. Thank you for sharing!

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metswife

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Reviewed: Sep. 5, 2008

I just made this salsa, and have only tasted what was left in the pan after canning the other, but what I had is awesome! We just dipped a cracker in it to taste it, but I can imagine the possibilities are endless. I left all of the seeds in my jalapenos, so it has quite a kick, but we like things spicey. It reminds me a lot of the jalapeno jelly that I make, the taste, but more of a sauce than a jelly. I will definitely be making this again. I would like to try one that is more of an actual salsa (without the pectin), but love this!

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Paula

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Reviewed: Aug. 29, 2008

This isn't salsa. This is jam. If you want salsa, leave out the pectin and so much sugar. In fact, leave out all the sugar. As a jam, the recipe rates a higher star rating, but as a salsa the recipe gets just two stars.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Aug. 27, 2008

Awesome! This was my first attempt at canning and it went great. I did add a few fresh tomatoes to the salsa, and I did not add the extra 3 1/2 cups of sugar. I can't imagine how sweet it would be if I had. My peaches were very ripe and I think that the salsa has a good sweet/tangy taste. If you want a hotter salsa, I would add more jalepenos or keep the seeds in them. I doubled the recipes and ended up with 11 jars of salsa! Definately a keeper!

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BarthHomemaker

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Great recipe! I cut the amount of sugar and added more peaches. This is a keeper.

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Tracy

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Reviewed: Aug. 19, 2008

This was awesome. I did do some touching up though. I didn't add any sugar since my peaches were very sweet and ripe and I added a 32 ounce can of chopped tomatoes and a 4 ounce can of tomato paste. I also only used 1 jalapeno since my kids would be eating it. I made 15 pint size jars and I am making more today!! Excellent recipe!!

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Holly Jorgensen

Cooking Level: Expert

Home Town: Audubon, Iowa, USA

Living In: Clarinda, Iowa, USA

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Reviewed: Aug. 17, 2008

Great base for a peach salsa recipe. I omitted the 3 1/2c sugar in favor of more hot peppers, a little more vinegar, added green and red peppers for more color and red onion. Added some salt to off set the 1/4c sugar. Very good!

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elismom

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Reviewed: Aug. 16, 2008

We LOVE this salsa! We cut back on the sugar like some had suggested (1 and 1/4 cups total) and it was perfect. My only question -- while it was still warm, the consistancy seemed just right. After being in the refrigerator, it was too thick and gel-like. I've never used pectin before. Would reducing the amount of pectin keep the salsa from becoming so thick?

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Susie

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Reviewed: Jul. 21, 2008

My friend gave me a box of peaches over the weekend and I didn't just want to can them. I made your salsa tonight and it is great! I have never used pectin before and it made the recipe! I got all the ingredients from my garden except the garlic and sugar. I was somewhat skeptical about the amount of sugar, but after it all boiled together it was perfect!I would like to enter your recipe in the state fair. Bravo!

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Susan Brickhouse

Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

Living In: Stony Creek, Virginia, USA

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Reviewed: Oct. 21, 2007

I was looking for a recipe to recreate the famous Harry and David's peach salsa when I found this. My entire family says it is better than Harry and David's. It is very addictive especially with Nacho Doritos!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Sep. 30, 2007

We loved this! I cut back on the sugar, 1 1/4 cup TOTAL, but kept everything else the same. I was a little bummed that it only gave me 2 pint size jars and a bit, so I ended up making another batch to round it up to 5 jars. It didn't fill the last jar so it is in the fridge cooling for later, yum yum! Overall, delicious! I can't wait for next peach season and I will quadruple the recipe!!!

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spagirl

Cooking Level: Intermediate

Home Town: Draper, Utah, USA

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Reviewed: Sep. 22, 2007

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.

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magmit1

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Reviewed: Sep. 5, 2007

This salsa is really sweet and earthy tasting. I added a few extra jalepenos because mine were so incredibly mild. I also only use 3 1/2 cups of sugar instead of four, I think that's plenty. If you are looking for a spicier version of this, I'd suggest putting in a WHOLE lot more hot stuff. As it is, this is one of our favorite salsas- sweet, earthy and tangy.

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NIBBLESBITEME

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Reviewed: Aug. 29, 2007

Yum! This is VERY good. I probably should have seeded my Jalapeno peppers, it is pretty hot, but we like hot! I like tart and tangy, so I only added 1 cup of sugar (on top of the 1/4 of a cup mixed with the pectin). I also squeezed some of the juice from half a lime in there.

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MARAH

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