The peaches taste sweet and soft, and then the smoky spice hits your tongue. It’s tangy, fresh, and just a little bold all at once.
I made this peach salsa one summer when I had too many cans in the pantry. It felt fun to mix them with peppers and spices, and everyone loved it with chips at our table.
If you want something easy, sweet, and smoky with a little kick, this canned peach salsa is perfect. Let’s get into the recipe.
Why You’ll Love This Recipe
- Perfect Balance: Sweet peaches meet smoky spices for a taste that keeps you coming back
- Easy to Make: Uses simple ingredients you likely have at home
- Great for Gifting: Makes perfect homemade gifts for friends and family
- Long Shelf Life: Properly canned salsa lasts up to one year
- Crowd Pleaser: Works as an appetizer, side dish, or topping
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Processing Time: 15 minutes
- Total Time: About 1 hour
Servings: This recipe makes about 6 half-pint jars of salsa. Perfect for a family or great for sharing with neighbors.
Difficulty: Easy enough for beginning canners but satisfying for experienced home preservers too.
Required Kitchen Tools
- Large heavy-bottomed pot
- Sterilized canning jars and lids
- Water bath canner or large pot with rack
- Ladle
- Jar lifter
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients for Canned Peach Salsa Sweet Smoky
This sweet and smoky salsa combines the natural sweetness of peaches with a hint of heat and smoky spices. Here’s everything you’ll need to create this delicious preserve:
- Peaches: 6 cups diced canned peaches in juice, drained (or fresh peaches, peeled)
- Tomatoes: 2 cups diced fresh tomatoes
- Bell Peppers: 1 cup diced red bell peppers
- Onions: 1 cup finely diced yellow onions
- Jalapeño Peppers: 2-3 jalapeños, seeded and minced
- Garlic: 3 cloves garlic, minced
- Lime Juice: 1/4 cup fresh lime juice
- White Vinegar: 1/2 cup white vinegar
- Ground Cumin: 1 teaspoon ground cumin
- Red Pepper Flakes: 1/2 teaspoon red pepper flakes
- Smoked Paprika: 1 tablespoon smoked paprika
- Sea Salt: 1 teaspoon sea salt
- Cornstarch: 2 tablespoons cornstarch mixed with 2 tablespoons water
Variations for Canned Peach Salsa
- Add Corn: Mix in 1/2 cup corn kernels for extra texture and sweetness
- Use Fresh Herbs: Add chopped cilantro or basil for fresh flavor
- Make it Hotter: Add more jalapeños or include the seeds for extra heat
- Try Different Peppers: Use poblano or chipotle peppers for different smoky flavors
- Add Ginger: Include 1 teaspoon fresh minced ginger for a warm spice note
How to Make Canned Peach Salsa Sweet Smoky Step-by-Step Instructions
1. Prepare Your Workspace
Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until ready to use. Set up your water bath canner.
2. Prep the Ingredients
Dice all your peaches, tomatoes, bell peppers, and onions into small, uniform pieces. Mince the jalapeños and garlic finely.
3. Cook the Salsa Base
In a large heavy pot, combine peaches, tomatoes, bell peppers, onions, jalapeños, and garlic. Add lime juice, vinegar, cumin, red pepper flakes, smoked paprika, and salt.
4. Simmer and Thicken
Bring the mixture to a rolling boil over medium-high heat. Reduce heat and simmer for 15 minutes, stirring often. Mix cornstarch with water and stir into the salsa. Cook for 5 more minutes until thickened.
5. Fill the Jars
Ladle hot salsa into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles and wipe jar rims clean.
6. Process the Jars
Place lids on jars and screw on bands finger-tight. Process in boiling water bath for 15 minutes. Remove jars and let cool completely.
Serving and Decoration
How to Serve Canned Peach Salsa Sweet Smoky
This versatile salsa works in many delicious ways:
- With Chips: Serve with tortilla chips or pita chips as an appetizer
- On Grilled Meats: Top grilled chicken, pork, or fish for a fruity kick
- In Tacos: Add to fish tacos or chicken tacos for extra flavor
- With Cheese: Pair with cream cheese on crackers for an easy appetizer
- In Salads: Use as a dressing for green salads or grain bowls
Storing Canned Peach Salsa Sweet Smoky
- Sealed Jars: Store properly processed jars in a cool, dark place for up to 1 year
- Opened Jars: Keep opened salsa in the refrigerator and use within 2 weeks
- Freezing: You can freeze this salsa in freezer containers for up to 6 months
Tips and Tricks for Success
- Choose peaches that are ripe but still firm for the best texture
- Don’t skip the cornstarch – it helps the salsa hold together nicely
- Taste and adjust seasonings before jarring – you want the perfect sweet-heat balance
- Make sure your water bath covers jars by at least 1 inch during processing
- Let jars cool completely before checking seals – you should hear the satisfying “pop”
- Label your jars with the date so you know when you made them
Nutrition
| Nutrient | Per 2 Tablespoons |
|---|---|
| Calories | 25 |
| Total Fat | 0g |
| Sodium | 85mg |
| Total Carbs | 6g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 0g |
| Vitamin C | 8mg |
Canned Peach Salsa Sweet Smoky
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 half-pint jars 1x
- Category: Condiment/Preserves
Ingredients
- 6 cups diced canned peaches in juice, drained
- 2 cups diced fresh tomatoes
- 1 cup diced red bell peppers
- 1 cup finely diced yellow onions
- 2–3 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1/2 cup white vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Prepare Equipment: Sterilize jars and lids in boiling water for 10 minutes. Keep hot until ready to use.
- Prep Ingredients: Dice peaches, tomatoes, bell peppers, and onions. Mince jalapeños and garlic.
- Combine Base: In large heavy pot, mix peaches, tomatoes, bell peppers, onions, jalapeños, and garlic with lime juice, vinegar, and all spices.
- Cook Salsa: Bring to rolling boil, then reduce heat and simmer 15 minutes, stirring often. Add cornstarch mixture and cook 5 more minutes.
- Fill Jars: Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and clean rims.
- Process: Apply lids and process in boiling water bath for 15 minutes. Cool completely before storing.
Nutrition
- Calories: 25
Canned Peach Salsa Sweet Smoky FAQs
Yes! Use 6 cups of peeled, diced fresh peaches. Choose ripe but firm peaches for the best texture.
Properly canned and sealed jars last up to 1 year in a cool, dark place. Once opened, use within 2 weeks.
Absolutely! Remove the seeds from jalapeños or use just one pepper instead of two or three.
The cornstarch helps thicken it, but you can simmer a bit longer before jarring to reduce liquid.
Conclusion
This Canned Peach Salsa Sweet Smoky recipe combines the best of summer flavors with warming spices that make it perfect year-round. The sweet peaches balance beautifully with the smoky paprika and gentle heat from the jalapeños, creating a salsa that works as both a snack and a cooking ingredient.
I’ve used these ingredients to cook the recipe: peaches, lime juice, tomatoes, bell peppers, onions, jalapeño peppers, garlic, ground cumin, red pepper flakes, smoked paprika, sea salt, white vinegar, and cornstarch.
