Name: EASY FREEZER PEACH SALSA
Prep time: 10 min
Cook time: 7 min
Total time: 7 min
Yield: 6
Ingredients: 4-5 peaches, totaling 6 cups, peeled and diced; 2-3 Roma tomatoes, diced; 3/4 cup red or white onion, diced; 1 red pepper, diced; 1 jalapeño, seeded and diced, or more if you like it spicy; juice of one lemon, or 1/4 cup white vinegar; juice of one lime; 1/2 cup cilantro, diced, to taste; 2 tablespoons sugar, optional, to taste

Printable Recipe

The first time I had peach salsa, my sister served it at a family gathering over a block of cream cheese and we ate it with Ritz crackers. It was the most amazing thing and I probably ate half the jar in one sitting. That was fifteen years ago and I still haven’t forgotten it.

Since then, I’ve made it a priority to make peach salsa every summer. I make fresh peach salsa a dozen times during peach season and have a stellar recipe here.

Fortunately, I have also mastered the recipe for freezing or canning peach salsa. It’s basically summer in a bottle, like a genie you can conjure up every time you need a little sunshine on your table. It is equally delicious as fresh salsa, but cooking it brings out different flavors, thickens it, and has a different, softer texture.

Ingredients

4-5 peaches, totaling 6 cups, peeled and diced
2-3 Roma tomatoes, diced
3/4 cup red or white onion, diced
1 red pepper, diced
1 jalapeño, seeded and diced, or more if you like it spicy
juice of one lemon, or 1/4 cup white vinegar
juice of one lime
1/2 cup cilantro, diced, to taste
2 tablespoons sugar, optional, to taste

Instructions

Peel the peaches. When peeling more than three or four peaches, I prefer to blanch them in hot water for 60 seconds, then chill them in an ice bath, which makes them so easy to peel and doesn’t waste any of the delicious fruit. This article explains the process very well.

Add peaches to a large pot on the stove, add lemon juice or vinegar, and add other ingredients, except for lime and cilantro. As it cooks, taste the salsa to determine if you want to modify the ingredients, or add a tiny bit of salt or a little sugar. Bring to boil over medium heat and let boil gently for 5-7 minutes. Don’t boil it too high, the peaches will scorch, and the juice will splatter and can leave a nasty burn. The salsa will continue to thicken as it cools. After removing from the heat, add the cilantro and lime; these two flavors will weaken over the high heat of the stove.

Let it cool for a few minutes before handling. If you are using glass jars, pour the salsa into the jar, leaving a gap at the top. Before freezing, allow it to cool on the counter for two or more hours. If you’re canning, be sure to use a spatula along the outside of the salsa to eliminate bubbles. Do not overtighten the ring, doing so will cause problems for both canning and freezing.

Why should I make this recipe?

It’s so convenient to be able to go the freezer or pantry and pull out a jar of peach salsa, even on a cold day or when you’re in a hurry. It doesn’t take much time at all to prepare, and you can make a large batch to have on hand until next summer. Cooking the salsa for just a few minutes is all it takes to protect the flavor and textures of the peaches and veggies for when they’re canned or frozen.

Why does this recipe call for both lemon and lime?

The lemon juice helps to keep the peaches from turning brown, and the acid helps prepare all the ingredients to be preserved. Lime juice is important for the taste of the salsa. You can actually use white vinegar instead of lemon juice, if you prefer or don’t have lemons on hand. If it tastes a little bitter or sour for your taste, add a little sugar or just a dash of salt while cooking.

What can I serve it with?

This recipe goes so well with chips, of course, but it’s also more flexible than you’d think. You can pour it over a block of softened cream cheese for a fancy, no-fuss dip, you can serve it over or as a garnish with chicken or fish, or pulled pork. Just because it’s called salsa doesn’t mean you can only eat it on Taco Tuesday.

Can I modify the recipe?

This recipe is very flexible and can be changed up depending on what you like. If you really love tomatoes, add a few more. If not, take them out and replace them with more peppers!

Sometimes I like to add more jalapeños and cilantro, and sometimes I just throw in whatever I have available that needs to be used up! It’s such a fun recipe because no matter what, it will be both tasty and attractive. Salt helps bring out the flavors, but it is so easy to overdo it; so I actually don’t call for it in this recipe.

Be sure to leave a gap at the top of the jar when freezing or canning.

What size freezer bags should I use?

If you are freezing in bags, be sure to use quart size bags designed for the freezer. Let the salsa cool for two hours before putting into bags. Label the bags before adding the salsa. Pour salsa into the bags, push the air out at the top gently, then seal carefully. When you freeze, be sure to lay the bag flat on a smooth surface, to prevent leaks or spills, and to ensure an even freeze.

How Should I Serve This Recipe?

When serving, pull salsa out at least 24 hours in advance and thaw slowly in the fridge or on your counter. Do not try to rush it in the microwave, as the bag could melt, and it can change the texture and color of the peaches.

Enjoy with chips, cream cheese, or as a garnish on chicken tacos, with fresh fish, or however you want! You can also serve grilled peaches to the family. You may try new things just as I did with mine. Guess what? They loved it!