Best Sweet and Smoky Roasted Pepper Peach Salsa

Roasted Peach Pepper Salsa is packed full of flavor. This homemade salsa recipe is packed full of the deep and smoky flavors of roasted peppers, tomatoes, and onions.

Canning season is still in full swing here in Florida. It is a race to put up some of the delicious summer fruit (like Peaches) while they're still available.

Homemade Salsa is one of my favorite canned recipes. I especially love roasting vegetables and using them to make salsa.

A few years ago I made this Roasted Tomato Tomatillo Salsa recipe and won the Ball Canning Can off contest for 2017 Can It Forward.

Unfortunately, 2018 was the first year in about 8 years Ball Canning did not celebrate the summer canning season with a Can It Forward celebration.

I'm sad to see this yearly canning celebration end.

Roasted Salsa recipe for canning

Roasting vegetables and making a roasted vegetable salsa out of them is a great way to add a deep rich flavor to home canned salsa you won't get by using  unroasted fresh vegetables.

When you add a sweet fresh summer fruit like peaches with the roasted vegetables you get a salsa recipe that is packed full of flavor.

Roasted Pepper Peach Salsa is great with chips.

One of my favorite ways to enjoy a sweet and savory salsa recipe like this Roasted Pepper Peach Salsa is to pour some on top of a piece of grilled chicken.

Roasted Salsa even tastes delicious spooned over rice.

Most product links in this post are affiliate links.

How To Make Roasted Pepper Peach Salsa

Ingredients

• 3 lbs Roma tomatoes rinsed in cold water and cored
• 3 medium sweet onions, peeled and quartered
• 3 large Poblano peppers, seeded and cut into quarters
• 4 medium jalapeno peppers, seeded and membrane removed and cut into quarters
• 8 to 9 cloves of fresh garlic, peeled
• 3 tablespoons olive oil
• 6 large peaches, peeled, pitted and chopped (6 ½ cups chopped)
• Ball Fruit-Fresh Produce Protector (affiliate link) https://amzn.to/2wqZ5xY
• 1 cup  5% apple cider vinegar
• ⅓ cup honey
• 1 ½ teaspoons ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin

Directions

1. Prepare the canning jars and canning lids by first washing in hot soapy water. Heat the canning jars in a canning pot like the Ball FreshTech Electric Water Bath Canner.  Warm the flat lids in a small saucepan.
2. Prepare the vegetables by first rinsing and coring the Roma tomatoes. Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
3. Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
4. Preheat the oven to 450 degrees.
5. On a large baking sheet (I used a 16 x  inch aluminum baking sheet) spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
6. Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
7. Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
8. Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
9. While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh(mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
10. Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
11. Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
12. Place the prepared roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
13. Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
14. Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
15. Fill your hot canning jars with the hot salsa leaving a ½ inch headspace.
16. Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
17. Process filled jars in a hot water bath canner for 20 minutes.
18. Makes 5 to 6 pints.

Helpful Products for making the Roasted Pepper Peach Salsa recipe

• Ball Electric Water Bath Canner (optional but one of the best appliances you will ever buy if you do a lot of canning)
• Small Saucepan to heat the lids
• Cutting board to use when chopping the salsa vegetables
• Sharp Knife
• Large baking sheet: I use this over sized baking sheet all year long
• Large Bowl with tight fitting lid
• Ball Fruit-Fresh Produce Protector: keeps fruit from browning

Print the Roasted Pepper Peach Salsa recipe below

Roasted Pepper Peach Salsa Recipe

Arlene Mobley - Flour On My Face

Roasted Pepper Peach Salsa Recipe

Roasted Pepper Peach Salsa has a rich deep roasted vegetable flavor that will have your taste buds dancing. Enjoy it with chips or top your favorite grilled chicken with it.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 50 minutes mins

Cook Time 20 minutes mins

Hot Water Bath 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Condiment

Cuisine Mexican

Servings 48 Servings

Calories 40 kcal

Ingredients  

1x2x3x

• ▢ 3 lbs Roma tomatoes rinsed in cold water and cored
• ▢ 3 medium sweet onions (peeled and quartered)
• ▢ 3 large Poblano peppers (seeded and cut into quarters)
• ▢ 4 medium jalapeno peppers (seeded and membrane removed and cut into quarters)
• ▢ 8 to 9 cloves fresh garlic (peeled)
• ▢ 3 tablespoons olive oil
• ▢ 6 large peaches (peeled, pitted and chopped (6 ½ cups chopped))
• ▢ Ball Fruit-Fresh Produce Protector (affiliate link http://amzn.to/2wqZ5xY)
• ▢ 1 cup 5% apple cider vinegar
• ▢ ⅓ cup honey
• ▢ 1 ½ teaspoons ground black pepper
• ▢ 1 tablespoon kosher salt
• ▢ 1 teaspoon ground cumin

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Instructions 

• Prepare the canning jars and canning lids by washing in hot soapy water.

  .
• Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
• Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
• Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
• Preheat the oven to 450 degrees.
• On a large 16  inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
• Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
• Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
• Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
• While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
• Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
• Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
• Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
• Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
• Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
• Fill your hot canning jars with the hot salsa leaving a ½ inch headspace.
• Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
• Process filled jars in a hot water bath canner for 20 minutes.
• Makes 5 to 6 pints.

Recipe Expert Tips

Recipe source: Better Home & Gardens

Slightly adapted http://www.bhg.com/recipe/smoky-honey-peach-roasted-poblano-salsa/

Nutrition

Serving: 0.25cup | Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 164mg | Fiber: 1g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg

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