• ▢ 10 large ripe peaches ~4 lbs/1.8kg (8 cups peeled, pitted, and finely diced)
• ▢ ¾ cup (180ml) lime juice, fresh (6-7 limes) or bottled, divided
• ▢ 5 large fresh tomatoes ~2½ lbs/1.15kg (4 cups peeled, seeded, and chopped)
• ▢ 2 large orange or yellow sweet bell peppers, or one of each, ~2½ cups finely diced
• ▢ 2 medium onions, finely diced ~2 cups
• ▢ 2 large jalapeño peppers, seeded and finely diced ~½ cup
• ▢ 6 cloves garlic, minced 2 tablespoons
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon hot red pepper flakes/chili flakes/crushed red pepper
• ▢ 1½ tablespoons (4½ teaspoons) smoked paprika (mild)
• ▢ 1½ teaspoons fine sea salt
• ▢ ¾ cup (180ml) white vinegar
• ▢ 2 tablespoons cornstarch

• Bring a large pot of water to a rolling boil. Prepare a large bowl filled generously with ice-cold water. Once the water is boiling, carefully drop in half of the peaches and allow them to boil for precisely 60 seconds. Using a slotted spoon, swiftly remove them and transfer them directly into the cold water bath to stop the cooking process. Repeat this blanching method with the remaining peaches. Do not discard the boiling water, as it will be used for the tomatoes.
• After a brief cool-down period in the cold water, the skins of the peaches should slip off effortlessly by hand. Cut each peach in half around its pit, twist the two halves in opposite directions to separate them, and then remove the pit. Slice the peaches thinly, then dice them into small, uniform pieces, roughly the size of corn kernels. As you dice them, toss the peaches with ½ cup (120ml) of the lime juice. This step not only adds flavor but also prevents browning. Set aside.
• Using the same water from blanching the peaches, reheat it to a boil. Cut a shallow ‘X’ into the bottom of each tomato (this helps the skins expand and loosen easily). Drop the tomatoes into the boiling water and let them boil for 60 seconds. Remove them and immediately plunge them into the cold water bath. Once cooled, peel off their outer skins and carefully cut out the cores. Slice each tomato in half horizontally (around its equator), then use your finger or a spoon to scoop out and discard the watery juices and seeds from each section. Place the tomato halves, cut side down, onto a plate to drain any excess liquid, then chop them coarsely.
• Prepare the remaining vegetables with precision: Core and seed the bell peppers, then finely dice them into small, even pieces. Finely dice the onions to ensure they blend well into the salsa texture. Core and seed the jalapeños (adjusting based on desired heat level, see notes below) and finely dice them. Mince the garlic thoroughly.
• Combine all the chopped vegetables, excluding the peaches, into a large, heavy-bottomed pot.
• Add the ground cumin, hot red pepper flakes, smoked paprika, fine sea salt, white vinegar, and the remaining ¼ cup (60ml) of lime juice to the pot. Bring this mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat slightly and continue to cook it at a low boil, uncovered, for 15 minutes. Stir frequently to prevent any scorching at the bottom of the pot, allowing some of the liquid to evaporate and the mixture to thicken slightly.
• Remove the pot from the heat source.
• In a separate bowl, thoroughly stir the cornstarch into the reserved chopped peaches. This helps to lightly thicken the salsa and maintain the peach texture. Then, add these cornstarch-coated peaches to the cooked vegetable ingredients in the pot, stirring well to ensure everything is fully combined. It’s important not to cook the salsa further at this stage; the peaches will gently cook and soften during the canning process, preserving their fresh and chunky consistency.
• Carefully ladle the warm peach salsa into sterilized pint (500ml) canning jars, leaving precisely ½ inch (1cm) of headspace from the top rim of each jar. Use a non-metallic spatula or butter knife to run down the inside edges of the jars, releasing any trapped air bubbles. This is crucial for a good seal. Wipe the rims of the jars meticulously with a clean, damp cloth to remove any food particles that could prevent sealing. Place the hot, sterilized snap lids onto the jars, then screw on the lid rings until they are finger-tight (only as tight as you can get them using just your thumb and index finger, without forcing).
• Process the filled jars in a boiling water bath for 15 minutes. If using smaller half-pint (250ml) jars, reduce the processing time to 10 minutes. Begin timing once the water in the canner returns to a full boil after the jars have been added.

How to Process Jars for Canning

• To process your jars safely and effectively, place a canning rack (or a clean dishcloth laid flat) at the bottom of a large, deep stockpot or a dedicated canner. Arrange the filled jars onto the rack, ensuring they do not touch each other. Only place as many jars as will fit comfortably in a single layer without overcrowding. You may need to process in several batches. Carefully pour hot water into the pot until it covers the tops of the jars by at least 1 inch (2.5cm). Bring the water to a full, rolling boil. Once boiling, cover the pot with its lid and reduce the heat slightly to maintain a vigorous boil without boiling over. Begin timing the processing for 15 minutes (or 10 minutes for half-pint jars). After the timed processing, turn off the heat and carefully remove the jars using canning tongs, placing them onto a clean towel or wooden cutting board on your countertop. This prevents thermal shock from placing hot jars directly on a cold surface. Allow the jars to cool completely undisturbed for 12-24 hours. Once cool, check the seals: a properly sealed lid will be concave (curved inwards) and will not flex or move when you press down on the center with your finger. If a lid is still slightly bulged upward or moves when pressed, it has not sealed. Unsealed jars should be stored in the refrigerator and consumed within one to two months.
• Once the jars are completely cool and you have confirmed they are sealed, tighten the lid rings securely. Store your sealed jars of peach salsa in a cool, dark place, such as a pantry or basement. Properly canned salsa can be stored for up to several years, allowing you to enjoy summer’s flavors long after the season ends.
• For the best flavor experience, it is highly recommended to let the jars rest for at least one week before consuming. This allows the various ingredients and spices to meld and develop their full, complex flavor profile, ensuring a truly delicious and well-balanced salsa.

The smoky flavor in this peach salsa is intentionally mild, designed to complement rather than overpower the fruit. If you prefer your salsa without any smoky notes, simply use regular sweet paprika instead of smoked paprika, or omit the paprika altogether. For a bolder smoky taste, you could slightly increase the smoked paprika or even add a dash of liquid smoke, though use caution as a little goes a long way.

For an added layer of freshness, consider stirring in about ½ cup of freshly chopped cilantro after the salsa has cooked down but before adding the peaches. This gives a bright, herbaceous lift to the overall flavor.

Nutrition facts are provided per 1 tablespoon of the peach salsa. These values are approximate and may vary based on specific ingredients and preparation.