Go Back

Roasted Tomato Peach Salsa for Canning

Roasted tomato peach salsa for canning made with smoky charred tomatoes and peaches, then simmered until thick and cohesive. This shelf-stable salsa includes jalapeño heat, lime brightness, and a canning-ready process with proper headspace.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 2 lb firm-ripe peaches, halved and pitted
Tomatoes
  • 2 lb ripe tomatoes, halved
Red bell pepper
  • 1 red bell pepper, halved
Red onion
  • 1 red onion, halved
Jalapeño peppers
  • 1.5 jalapeño peppers Use 1 for mild, 2 for hotter salsa.
Brown sugar
  • 0.25 cup brown sugar
Lime juice
  • 0.25 cup lime juice
Fresh cilantro
  • 0.5 cup fresh cilantro, chopped
Salt
  • 1 tbsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the fruit and vegetables
  1. Place the peaches, tomatoes, red bell pepper, and red onion halves skin side down on a grill pan and cook over medium heat until slightly charred, about 8 to 10 minutes, watching for browned edges.
  2. Remove the grill pan and let the roasted produce cool slightly so it’s easier to handle, about 10 minutes, until warm but not hot to the touch.
Dice and simmer the salsa
  1. Dice the peaches, tomatoes, onion, and pepper, leaving the charred skin on for smoky flavor, then set aside the diced mixture.
  2. Combine the diced produce with brown sugar, lime juice, and salt in a 4-quart saucepan and bring to a simmer over medium heat while stirring frequently.
  3. Cook at a simmer until the peaches soften and flavors combine, about 10 minutes, until the salsa looks cohesive and slightly thickened.
Can the salsa
  1. Stir in the chopped cilantro just before canning so the herb stays bright.
  2. Ladle the hot salsa into hot, sterilized jars leaving 1/2-inch headspace, then remove air bubbles and wipe the rims clean.
  3. Process the filled jars in a water bath for 20 minutes, adjusting for altitude, until sealed for shelf stability.

Notes

Pro tip: Keep the charred bits on—those browned edges add depth and a smoky sweetness that balances the lime and jalapeño. Refrigerate opened jars up to 5 days; unopened, properly canned jars store 12–18 months. Freezing is possible (leave space for expansion), but texture can soften—canning is the best option for crisp-salsa bite. For a dairy-free and gluten-free option, this recipe already fits; for lower sugar, reduce brown sugar to 3 tbsp and taste after simmering.