Peach and Hot-Pepper Salsa

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Peach and Hot-Pepper Salsa

Beth Richardson works from several cookbooks and adapts recipes by substituting her own fresh ingredients. This one comes from So Easy to Preserve (University of Georgia Cooperative Extension), which also includes extensive instructions for safe home canning. Or go to: uga.edu/nchfp

Total Time: 30
Yield: 5 pints


  • 6 cups peeled, pitted, chopped (1/2-inch cubes)
  • semi-ripe, yellow New England peaches (ripe in color but hard to the touch)
  • 1 cup diced red bell pepper
  • 1/2 cup diced hot pepper
  • 1/2 cup finely chopped yellow onion
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1/2 cup local honey (or 1 cup light-brown sugar)
  • 1-1/4 cups cider vinegar
  • 1/2 cup water


Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve honey (or sugar). Reduce heat and simmer 5 minutes. Fill hot, sterilized jars, leaving 1/2-inch headspace. If you plan to use the salsa right away, simply refrigerate. If you want to keep it for later or use it for gifts, process in a hot-water bath, using regulation instructions, available from your county extension service.

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