How to Make Golden Tomato and Peach Salsa - A Step-by-Step Guide

Golden Tomato and Peach Salsa is a delicious and refreshing summer condiment that pairs perfectly with grilled meats, tacos, or as a dip for tortilla chips. This unique and flavorful salsa combines the sweetness of ripe peaches with the tanginess of golden cherry tomatoes, creating a perfect balance of flavors. The addition of jalapeño peppers and fresh herbs adds a hint of heat and freshness to the salsa, making it a versatile and crowd-pleasing dish.

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Ingredients

  • 10 cups chopped yellow tomatoes, any discolored skins removed
  • 1 large sweet onion, minced
  • 1 cup white sugar
  • ½ cup minced roasted chiles, seeds and skins removed
  • ½ cup white wine vinegar
  • 1 tablespoon canning salt
  • 1 tablespoon ground cumin
  • 3 teaspoons fresh fruit preserver
  • 4 cups peeled, pitted, and chopped peaches
  • ½ cup chopped fresh cilantro (Optional)

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 12 hrs 10 mins
  • Total Time: 14 hrs 5 mins
  • Servings: 256
  • Yield: 8 pints

  • Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
  • While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
  • Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    5 cal.

    • Sodium: 28mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 0g
    • Vitamin C: 3mg
    • Calcium: 2mg
    • Potassium: 20mg