Lone Star Peach Tomato Salsa

Name: Lone Star Peach Tomato Salsa
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 112 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 8 cups Canned Tomatoes; 4 tbsp Fresh Cilantro; 6 tbsp Fresh Oregano; 4 tbsp Ground Cumin; 6 whole Jalapeño Pepper; 4 whole Peach; 1.5 tsp Salt; 2 tbsp Sugar; 0.33 whole White Onion; 3 cups White Vinegar; 5 whole Yellow Chili Pepper

Appetizer 🧄Side Dish 🥗Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Lone Star Peach Tomato Salsa blends juicy peaches with ripe tomatoes for a sweet-heat balance, lifted by jalapeños, Hungarian wax peppers, and a tangy splash of vinegar. Fresh oregano and cilantro add herbal brightness while cumin lends warmth, making it a vibrant condiment for tacos, grilled meats, or game-day snacking.

Prep1 hr
Cook1 hr 20 mins
Serves112
DifficultyEasy

1

Bring a large pot of water to a boil.
2

Place the tomatoes in the boiling water and boil for 5 minutes.
3

Transfer the tomatoes to a pot of cold water.
4

Drain, peel, core, and chop the cooled tomatoes.
5

Combine the tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot.
6

Bring to a rolling boil; reduce the heat and let simmer for 20 minutes, breaking up some of the tomato chunks with an immersion blender halfway through to create more juice.
7

Meanwhile, inspect 7 pint-sized jars for cracks and the rings for rust, discarding any defective ones.
8

Immerse them in simmering water until the salsa is ready.
9

Wash the new, unused lids and rings in warm, soapy water.
10

Pack the salsa into hot, sterilized jars, filling to within 1/2 inch of the top.
11

Run a clean knife or thin spatula around the inside of the jars to release any air bubbles.
12

Wipe the rims with a moist paper towel to remove any residue.
13

Top with lids and screw the rings on tightly.
14

Place a rack in the bottom of a large stockpot and fill it halfway with water.
15

Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder.
16

Pour in more boiling water to cover the jars by at least 1 inch.
17

Bring to a rolling boil, cover, and process for 35 minutes.
18

Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours.
19

Press the center of each lid with a finger to confirm the lid does not move up or down.
20

Remove the rings for storage and store in a cool, dark place.