Easy Spicy Peach Salsa Recipe with Fresh Michigan Peaches
As a kid, I used to go up to a lake house in Michigan with some family friends every year. I hadn’t ever gone peach picking until we went back a couple of weeks ago! We picked peaches and blueberries while we were there. With the peaches, I made peach cobbler and this awesome spicy peach salsa. Can you believe that was the first time I’d ever made of even EATEN cobbler?! Man, I was missing out!
This recipe was adapted from a recipe my friend gave me and it got two thumbs up from everyone who tried it! If you try it let me know what you think. It is really sweet from the peaches with some classic salsa flavors from the tomatoes and peppers.
Michigan Peaches
Fresh fruit and veggie picking is a lot of fun, especially with kids. It gives them an idea of where their food comes from and lets them participate in more of the process of making the things you’re eating. And if you’re knowledgeable about Montessori philosophy, hello practical life opportunities! Olivia had a blast picking black raspberries, thimbleberries, blueberries, and peaches this year. Hopefully, we’ll be picking some things from our own garden soon too, and of course some apples closer to the fall.
Now, let’s focus on the PEACHES!
In order to do anything with your peaches, you’re going to want to take the skin off. The easiest way to do this is to blanch them. Then the skin practically falls off. Prepare an ice bath in a large bowl and set it aside. In a large pot, blanch the peaches. Do this by bringing the water to a boil and adding the peaches. Boil the peaches for about 60 seconds, the skin will start to bubble away from the flesh. Remove the peaches from the boiling water with a slotted spoon and put them into the ice bath. Work in batches if necessary to get all the peaches done.
When all the peaches have been blanched and put into the ice bath, drain the water and set them aside. I peeled and diced the peaches the night before I made the salsa and they stored fine in the fridge overnight. I did not add the juice from the peaches into the salsa because I thought it would make it too juicy.
How to make Peach Salsa
In a large pot, combine vinegar, brown sugar, cumin, and salt. Leave off the heat for now. Peel and dice the peaches, adding them to the vinegar mixture as you go to prevent them from browning. Make sure the tomatoes, bell peppers, jalapenos, and onions are diced into really small pieces, and then add them to the vinegar mixture.
Turn the heat on to medium-high and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes. The mixture should thicken.
In another large pot, boil two quart-sized jars and their lids for at least 10 minutes to sanitize for canning.
When the salsa thickens, turn off the heat and add the cilantro.
Canning Upside-Down
Remove one jar and lid set from the boiling water using tongs. Ladle the salsa into the jar until there’s about 1/2 inch of room left at the top.
Wipe off the top so there’s no salsa on the outside and put on the lid.
Turn the hot jar upside down and leave it for 20-25 minutes. This should seal your jar. Repeat with the other jar.
Peach Cobbler & Peach Salsa
Did I mention we made the peach cobbler and the peach salsa on the same day? It was a peach-filled day, that’s for sure. We even snuck a few bites of the juicy peaches before we added them all into the recipes. I’ve been having so much fun baking and cooking this summer. I hope to inspire you to do a little more yourself and to know you don’t have to have any fancy equipment to do any of these recipes!
More Recipes?
If you did any fresh fruit picking this summer check out some of my other recipes and give them a try! You won’t be disappointed! If you do try a recipe please let me know how you like it or even send me a picture. Find me on Instagram @sam.thatsme
Check out the other recipes here:
Spicy Peach Salsa
Equipment
- 2 one-quart jars
Ingredients
- 6 cups diced peaches between 2-3 pounds of peaches
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tbsp ground cumin
- 1 tbsp salt
- 28 oz can diced tomatoes, drained
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 cup minced fresh cilantro
Instructions
- Prepare an ice bath in a large bowl and set aside.
- In a large pot, blanch the peaches in water for about 60 seconds. Do this by bringing the water to a boil and adding the peaches. Boil the peaches for about 60 seconds, the skin will start to bubble away from the peaches. Remove the peaches from the boiling water with a slotted spoon and put them into the ice bath. Work in batches if necessary to get all the peaches done.
- When all the peaches have been blanched and put into the ice bath, drain the water and set them aside.
- In a large pot, combine vinegar, brown sugar, cumin, and salt. Leave off the heat for now.
- Peel and dice the peaches, adding them to the vinegar mixture as you go to prevent them from browning.
- Make sure the tomatoes, bell peppers, jalapenos, and onions are diced into really small pieces and then add them to the peaches and vinegar mixture.
- Turn the heat on to medium-high and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes. The mixture should thicken.
- In another large pot, boil two quart-sized jars and their lids for at least 10 minutes to sanitize for canning.
- When the salsa thickens, turn off the heat and add the cilantro.
Canning the Salsa
- Remove one jar and lid set from the boiling water using tongs. Laddle the salsa into the jar until there's about 1/2 inch of room left at the top.
- Wipe off the top so there's no salsa on the outside and put on the lid.
- Turn the hot jar upside down and leave it for 20-25 minutes. This should seal your jar. Repeat with the other jar.
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