Welcome, friends! Today, we're making a mouthwatering roasted tomato and peach salsa, perfect for canning and enjoying throughout the year. This salsa combines the sweetness of peaches with the robust flavor of tomatoes, creating a delightful blend that will spice up any meal. Join me as I take you through the steps to make and preserve this delicious salsa for your pantry.
Ingredients
2 lbs peaches
2 lbs tomatoes
1 red onion (or medium yellow onion)
2 jalapeno peppers
Red bell peppers (Jimmy Nardello recommended)
4 cloves of garlic
Fresh cilantro
3/4 cup bottled lime juice
Fresh limes (optional for added flavor)
4 teaspoons kosher salt
2 tablespoons brown sugar
Instructions
Step 1: Preparing the Ingredients
Pick Fresh Produce: Head to your garden to pick fresh jalapeno peppers and other necessary produce.
Measure and Clean: Measure out 2 lbs each of peaches and tomatoes. Clean them thoroughly.
Cut Peaches: Slice peaches in half, inspect them, and place them skin-side down on a broiler pan.
Step 2: Roasting the Vegetables
Preheat Oven: Preheat your oven to broil.
Prepare Peppers: Cut jalapenos in half, leaving seeds intact for added heat. Arrange them seed-side up on the broiler pan.
Add Bell Peppers: Use Jimmy Nardello red peppers, slicing them into strips and arranging them around the peaches.
Cut Onion: Cut the red onion into eighths and add to the pan.
Prepare Tomatoes: Core the tomatoes, cut them in half, and place them skin-side down on the pan.
Add Garlic: Slice garlic cloves in half and add to the pan.
Step 3: Roasting and Cooling
Broil: Place the pan in the oven and broil until the vegetables are nicely charred.
Cool: Allow the roasted vegetables to cool.
Step 4: Preparing the Salsa
Chop Vegetables: Roughly chop the cooled peaches, tomatoes, peppers, onions, and garlic, keeping the char and skins on.
Mix Ingredients: In a large pot, combine the chopped vegetables.
Add Lime Juice: Add 3/4 cup of bottled lime juice and juice from fresh limes if desired.
Season: Add 4 teaspoons of kosher salt and 2 tablespoons of brown sugar. Stir well.
Step 5: Cooking the Salsa
Simmer: Bring the mixture to a simmer over medium heat and cook for about 10 minutes.
Blend (Optional): Use an immersion blender to pulse the mixture a few times for a smoother texture, if desired.
Step 6: Canning the Salsa
Sterilize Jars: Sterilize four pint-sized jars.
Fill Jars: Ladle the hot salsa into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and wipe the rims clean.
Seal Jars: Place lids on the jars and screw on the rings until finger-tight.
Step 7: Processing
Boil: Process the jars in a boiling water canner for 20 minutes.
Cool: Remove the jars and let them cool completely before storing.
Step 8: Enjoy Your Salsa
Taste Test: Enjoy your freshly made roasted tomato and peach salsa with homemade or store-bought tortilla chips. The flavors are sure to impress!
Conclusion
It's a fantastic way to use fresh garden produce and preserve it for the colder months.
Happy canning
Welcome, friends! Today, we're making a mouthwatering roasted tomato and peach salsa, perfect for canning and enjoying throughout the year. This salsa combines the sweetness of peaches with the robust flavor of tomatoes, creating a delightful blend that will spice up any meal. Join me as I take you through the steps to make and preserve this delicious salsa for your pantry.
Ingredients
2 lbs peaches
2 lbs tomatoes
1 red onion (or medium yellow onion)
2 jalapeno peppers
Red bell peppers (Jimmy Nardello recommended)
4 cloves of garlic
Fresh cilantro
3/4 cup bottled lime juice
Fresh limes (optional for added flavor)
4 teaspoons kosher salt
2 tablespoons brown sugar
Instructions
Step 1: Preparing the Ingredients
Pick Fresh Produce: Head to your garden to pick fresh jalapeno peppers and other necessary produce.
Measure and Clean: Measure out 2 lbs each of peaches and tomatoes. Clean them thoroughly.
Cut Peaches: Slice peaches in half, inspect them, and place them skin-side down on a broiler pan.
Step 2: Roasting the Vegetables
Preheat Oven: Preheat your oven to broil.
Prepare Peppers: Cut jalapenos in half, leaving seeds intact for added heat. Arrange them seed-side up on the broiler pan.
Add Bell Peppers: Use Jimmy Nardello red peppers, slicing them into strips and arranging them around the peaches.
Cut Onion: Cut the red onion into eighths and add to the pan.
Prepare Tomatoes: Core the tomatoes, cut them in half, and place them skin-side down on the pan.
Add Garlic: Slice garlic cloves in half and add to the pan.
Step 3: Roasting and Cooling
Broil: Place the pan in the oven and broil until the vegetables are nicely charred.
Cool: Allow the roasted vegetables to cool.
Step 4: Preparing the Salsa
Chop Vegetables: Roughly chop the cooled peaches, tomatoes, peppers, onions, and garlic, keeping the char and skins on.
Mix Ingredients: In a large pot, combine the chopped vegetables.
Add Lime Juice: Add 3/4 cup of bottled lime juice and juice from fresh limes if desired.
Season: Add 4 teaspoons of kosher salt and 2 tablespoons of brown sugar. Stir well.
Step 5: Cooking the Salsa
Simmer: Bring the mixture to a simmer over medium heat and cook for about 10 minutes.
Blend (Optional): Use an immersion blender to pulse the mixture a few times for a smoother texture, if desired.
Step 6: Canning the Salsa
Sterilize Jars: Sterilize four pint-sized jars.
Fill Jars: Ladle the hot salsa into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and wipe the rims clean.
Seal Jars: Place lids on the jars and screw on the rings until finger-tight.
Step 7: Processing
Boil: Process the jars in a boiling water canner for 20 minutes.
Cool: Remove the jars and let them cool completely before storing.
Step 8: Enjoy Your Salsa
Taste Test: Enjoy your freshly made roasted tomato and peach salsa with homemade or store-bought tortilla chips. The flavors are sure to impress!
Conclusion
It's a fantastic way to use fresh garden produce and preserve it for the colder months.
Happy canning
