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Fresh Peach Salsa Recipe with Jalapeño and Cilantro

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A vibrant and easy-to-make fresh peach salsa combining juicy peaches, spicy jalapeños, and bright cilantro. Perfect for snacking, grilling, or canning to enjoy year-round.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and diced (about 600 g)
  • 1–2 jalapeño peppers, finely chopped (seeds removed for milder salsa)
  • ½ cup fresh cilantro, chopped (about 15 g)
  • ½ cup red onion, finely diced (about 75 g)
  • 2 tablespoons fresh lime juice (about 30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon honey or agave syrup (optional, about 15 ml)
  • 1 teaspoon salt (about 5 g)
  • 2 tablespoons apple cider vinegar (about 30 ml)
  • 2–3 tablespoons water (optional, about 30–45 ml)

Instructions

  1. Prepare the peaches by blanching them in boiling water for 30 seconds, then plunge into ice water to peel easily. Dice into ½-inch cubes. This takes about 10 minutes.
  2. Finely dice the red onion and jalapeños (remove seeds for less heat). Chop the cilantro and mince the garlic. This takes about 5-7 minutes.
  3. In a large mixing bowl, gently combine the peaches, onion, jalapeño, cilantro, and garlic. Add lime juice, apple cider vinegar, honey (if using), and salt. Stir carefully to avoid mashing the peaches.
  4. If the salsa is too thick, add 2-3 tablespoons of water and stir gently to achieve a chunky, juicy texture.
  5. Let the salsa rest at room temperature for 15-20 minutes to allow flavors to meld and jalapeño heat to infuse.
  6. For canning: sterilize jars and lids by boiling for 10 minutes. Fill jars leaving ½ inch headspace and wipe rims clean.
  7. Process jars in a boiling water bath canner for 15 minutes, ensuring water covers jars by at least 1 inch. Remove and cool undisturbed for 12-24 hours. Check seals before storing.
  8. If not canning, store salsa in an airtight container in the fridge and consume within 5 days.

Notes

Blanch peaches to peel easily and maintain texture. Adjust jalapeño quantity and seed removal to control heat. Use apple cider vinegar with at least 5% acidity for safe canning. Store refrigerated salsa up to 5 days; canned salsa up to 12 months. Avoid canned peaches for best texture.

Nutrition

Keywords: fresh peach salsa, peach salsa recipe, jalapeño salsa, cilantro salsa, summer salsa, canning salsa, easy salsa recipe, spicy sweet salsa

Find it online: https://blingbite.com/fresh-peach-salsa-recipe-with-jalape-n-o-and-cilantro-easy-canning-safe-guide/