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Slow-Cooked Peach Salsa

Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
  • Total Time
    Prep: 20 min. Cook: 3 hours + cooling
  • Makes
    11 cups

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.
Editor's Note
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.

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