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Home » Canning » Best Sweet and Smoky Roasted Pepper Peach Salsa

Best Sweet and Smoky Roasted Pepper Peach Salsa

Published: Sep 17, 2018 · Modified: Jun 11, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

 Roasted Pepper and Peach Salsa recipe served with grilled chicken, rice and seasoned corn.

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 Pepper Peach Salsa recipe canning recipe

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.

Grilled Chicken with white rice, corn and homemade Roasted Pepper Peach Salsa

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.
Homemade canned Roasted Pepper, Onion, Tomato and Peach salsa recipe in a mason jar

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

Overhead image looking down into an open jar of roasted pepper peach salsa with a spoon rest ontop.

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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Prep Time 50 mins
Cook Time 20 mins
Hot Water Bath 20 mins
Total Time 1 hr 30 mins
Course Condiment
Cuisine Mexican
Share by Text
Servings 48 Servings
Calories 40 kcal

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 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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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Jennine Quiring

    September 18, 2018 at 4:50 pm

    Thanks for replying. I will call them. I guess I did not make myself clear enough. . I do not enter canned stuff, have never canned. I enter, cakes, bread, cookies, candy pastry. Won best of division this year in decorated cookie. , year before last 1st prize decorated cake. Our head judge is Linda Amendt. She has written canning and other cook books. Our judges sit on a stage and judge with us watching. They give good hints also. So much fun to instantly find out you win. Just type in "state fair Canning contest for your state, or county fair and find all about it.i

    Reply
  2. Jennine Quiring

    September 17, 2018 at 12:31 pm

    I have the Ball fresh Tech canner. How would I make this salsa with it. I have not used it before. . I have not canned yet, but am looking forward to it. I feel your disappointment in not being able to participate in a contest you love. I have been entering the CA state fair for 25 years. Last year I could not enter and I as so disappointed. Do you enter your state fair or county fair with your canning? I usually enter 20 baked entries every year. Looking forward to winning with canned things

    Reply
    • Arlene Mobley

      September 18, 2018 at 4:00 pm

      5 stars
      Hi Jennine

      How awesome that you enter your canning recipes in the county fair. I have never entered a county fair canning recipe contest. I should look into it because we do have a very large county fair here.

      I am not sure if this recipe can be converted to be made in the Ball fresh Tech canner but the helpline at Ball is very helpful and could probably let you know if it can be converted to be made in the fresh Tech canner. I call them myself a couple of times a year with questions about their canning recipes. The number to call is 800-240-3340, Monday through Friday, 8:30 a.m. EST to 4:30 p.m. EST.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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