Ingredients
Scale
- 6 cups fresh peaches, peeled and diced
- 2 cups red bell peppers, finely chopped
- 1 cup red onions, finely chopped
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- 4 cloves garlic, minced
- ½ cup cilantro, chopped
- ½ cup lime juice, freshly squeezed
- 1 cup apple cider vinegar
- 1 tablespoon salt
- Sugar to taste (optional)
Instructions
- Clean 6 pint-sized canning jars in warm, soapy water, and keep them warm until ready to use.
- Peel and pit the peaches. Blanch the peaches in boiling water for 1 minute, transfer to ice water, then remove the skins. Dice the peaches.
- Finely chop the red bell peppers, red onions, jalapeños, garlic, and cilantro.
- In a large pot, combine all the ingredients: peaches, red bell peppers, red onions, jalapeños, garlic, cilantro, lime juice, apple cider vinegar, salt, and sugar (if using).
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the salsa reaches the desired consistency.
- Using a canning funnel, carefully ladle the hot salsa into the pint jars, leaving about ½ inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Apply the lids and bands, tightening them just until fingertip-tight.
- Process the jars in a boiling water bath for 15 minutes to ensure they are safely sealed.
- After processing, let the jars cool undisturbed for 24 hours. Check the seals by pressing the center of each lid—it should not flex up and down. Store the sealed jars in a cool, dark place.
- Prep Time: 30
- Canning Time: 15
- Cook Time: 15