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."
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Ingredients

1 h 35 m servings 118 cals
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Original recipe yields 28 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

46
  1. 53 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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 re...

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. ...

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...

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...

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 re...

I only gave it 4 stars because I onle added 2 cups of sugar instead of 3 1/2 and I think it is still to sweet to eat with chips. It's fantastic for chicken or pork though. I think I will make ...

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 wi...

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 pa...

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. ...

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 ...