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


  • 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
  • cup honey
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
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  • 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


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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