Zucchini Peach Jelly

Chunky Peach Spread

Spiced Peach Puffs

Chunky Cherry & Peach Preserves

Golden Peach Pie

Spiced Peach Chutney

Cheesy Slow-Cooked Corn

Makeover Slow-Cooked Mac 'n' Cheese

Sandy's Slow-Cooked Chili

Bean & Beef Slow-Cooked Chili

Autumn Slow-Cooked Beef Stew

Meaty Slow-Cooked Jambalaya

Festive Slow-Cooked Beef Tips

Zippy Slow-Cooked Chili

Spicy Slow-Cooked Chili

Special Slow-Cooked Beef

Healthy Slow-Cooked Meat Loaf

Sweet & Savory Slow-Cooked Beef

Easy Slow-Cooked Pork Tenderloin

Home Recipes Dishes & Beverages Edible Gifts

Slow-Cooked Peach Salsa

Name: Slow-Cooked Peach Salsa
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 11 cups.
Cuisine: North America, Mexican
Ingredients: 4 pounds tomatoes (about 12 medium), chopped; 1 medium onion, chopped; 4 jalapeno peppers, seeded and finely chopped; 1/2 to 2/3 cup packed brown sugar; 1/4 cup minced fresh cilantro; 4 garlic cloves, minced; 1 teaspoon salt; 4 cups chopped peeled fresh peaches (about 4 medium), divided; 1 can (6 ounces) tomato paste

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 3 hours + cooling

Makes

11 cups

Fresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio

Slow-Cooked Peach Salsa Recipe photo by Taste of Home

Ingredients

4 pounds tomatoes (about 12 medium), chopped
1 medium onion, chopped
4 jalapeno peppers, seeded and finely chopped
1/2 to 2/3 cup packed brown sugar
1/4 cup minced fresh cilantro
4 garlic cloves, minced
1 teaspoon salt
4 cups chopped peeled fresh peaches (about 4 medium), divided
1 can (6 ounces) tomato paste

Directions

In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.
Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

Slow-Cooked Peach Salsa

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home