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Fresh Peach Salsa Recipe with Jalapeno and Cilantro

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A bright and flavorful fresh peach salsa with a mild kick from jalapeno and a fresh herbaceous lift from cilantro, perfect for canning and enjoying summer all year round.

Ingredients

Scale
  • 4 cups fresh peaches, peeled, pitted, and diced (about 600g)
  • 1–2 jalapeno peppers, finely chopped (seeds removed for milder salsa)
  • 1/2 cup fresh cilantro, chopped (about 15g)
  • 1 small red onion, finely diced
  • 2 tablespoons fresh lime juice (30ml)
  • 1/4 cup apple cider vinegar (60ml)
  • 2 tablespoons honey or maple syrup (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch of smoked paprika or cumin

Instructions

  1. Prepare the peaches by blanching them in boiling water for 30 seconds, then transfer to ice water to loosen skins. Peel, pit, and dice into 1/2-inch pieces.
  2. Finely dice the red onion, mince the garlic, and finely chop the jalapenos (remove seeds if less heat is desired). Chop the cilantro leaves, avoiding thick stems.
  3. In a large mixing bowl, combine diced peaches, onion, jalapenos, cilantro, and garlic. Add lime juice, apple cider vinegar, honey, salt, and black pepper. Stir gently to mix evenly.
  4. Pour the mixture into a heavy-bottomed saucepan and bring to a simmer over medium heat. Stir occasionally and simmer gently for about 15 minutes until salsa thickens slightly and flavors meld.
  5. While salsa simmers, sterilize canning jars and lids by boiling them in water for 10 minutes. Keep warm until ready to fill.
  6. Using a ladle and jar funnel, fill each hot jar with hot salsa, leaving 1/2-inch headspace. Wipe rims clean, place lids and screw bands on fingertip-tight.
  7. Place filled jars into a water bath canner or large pot with rack, ensuring jars are covered by at least 1 inch of water. Bring to a rolling boil and process for 15 minutes (adjust for altitude).
  8. Remove jars carefully with a jar lifter and set on a towel to cool undisturbed for 12-24 hours. Check seals once cooled; lids should not flex. Label and store in a cool, dark place.

Notes

Blanch peaches briefly to ease peeling. Remove jalapeno seeds to control heat. Add cilantro towards the end or after cooking to preserve freshness. Ensure jars and rims are spotless for proper sealing. Simmer salsa gently to avoid mushy peaches. Adjust simmer time if salsa is too watery.

Nutrition

Keywords: fresh peach salsa, peach salsa recipe, jalapeno salsa, cilantro salsa, homemade salsa, canning recipe, summer salsa, fruit salsa

Find it online: https://yumnode.com/fresh-peach-salsa-recipe-with-jalapeno-and-cilantro-easy-homemade-canning-guide/