Slow-Cooked Peach Salsa

Total Time:Prep: 20 min. Cook: 3 hours + cooling

Recipe by Peggi Stahnke, Cleveland, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 19, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Slow-Cooked Peach Salsa

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Yield:11 cups
Prep:20 min
Cook:3 hours
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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
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Directions

  1. 1
    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.
  2. 2
    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.

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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