If you like fresh salsa, this roasted tomato and peach salsa will become a favorite of yours. No need to worry about time or tools, the process is relatively easy and will yield plenty of salsa for everyone.
Try This Roasted Tomato and Peach Salsa For Your Next Summer Party
Do I have to be an expert canner?
You don’t have to have any previous experience at all. Simply, get your glass jars and a stockpot, and you will be set.
Why glass jars? The hot jars method has been around for centuries, and it is pretty much foolproof. All you need to do is make a water bath, place the jars in there so they can get hot as you cook the salsa. They will be sanitized by the time you are done and ready for storage.
While it may seem weird to let the jars get hot, this prevents microbial growth, air bubbles, and allows the product to cool down slowly. Don’t skip this part! Otherwise, you may be at risk for a rancid salsa or spoilage earlier than expected. For a more detailed water canning process, check out this article here.
What about the actual cooking process?
In this case, you’ll be making the salsa yourself, so the cooking process is truly up to you.
An important part of the flavor in this salsa, though, is the grilling of the peaches, tomatoes, red peppers, and onions. This process allows for the vegetables to get smoky, softer, and sweeter.
While it may seem weird to have charred skin, it allows for the flavors to settle and results in much more preserved quality.
Once you are done simmering the peaches and vegetables, you’ll be ready to store the salsa. Make sure your jars are hot and that once closed, you allow them to process for at least 20 minutes.
This whole process takes only a few hours, but your salsa will last you a long time! Store in a cool, dark place, or the refrigerator.
Enjoy with some chips or guacamole, and be the star of the show at your next summer gathering!
Roasted Tomato and Peach Salsa
2 lb (900 g) ripe peaches, halved, pitted
2 lb (900 g) tomatoes, halved
1 red or yellow pepper, halved, seeded
2 tbsp minced habanero or jalapeno
1 red onion, peeled, halved
3/4 cup (180 ml) lime juice
1 cup (128 g) chopped cilantro
2 tbsp brown sugar
4 tsp salt
- Pre-heat broiler to high, or medium if you’re using a grill.
- Put peaches, pepper, tomatoes, and onion halves with the skin side up on a baking sheet in a broiler. Broil until charred.
- If using a grill, place fruits and vegetables skin side down on a grill pan and cook for about 8-10 minutes until they’re slightly charred.
- Remove from heat and let them cool.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and bands with soapy warm water. Set aside.
- Dice peaches, tomatoes, red pepper, and onions, but leave charred skin on.
- Mix all ingredients with the cilantro in a medium-sized saucepan.
- Bring to simmer on medium heat while stirring constantly.
- Let it simmer for about 10 minutes until the peaches are slightly soft and the flavors have all blended in.
- Transfer salsa into hot jars, leave a half-inch headspace.
- Remove trapped air bubbles, wipe jar rim, then apply lid and band. Adjust to fingertip-tightness.
- Process jars for 20 minutes (Adjust for altitude).
- Turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place in a cold surface or where there’s cool draft as jars may crack.
- Check the seal on the lids after 24 hours by pressing down the center, It shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.