Description

Ever wondered how to make a salsa that’s so fresh and flavorful it steals the show at any gathering? Slow-Cooked Peach Salsa is the answer! This vibrant, sweet-spicy blend combines juicy peaches, tangy tomatoes, and a kick of jalapeño for a salsa that’s perfect with chips, tacos, or grilled meats.

Ingredients

Slow-Cooked Peach Salsa shines because of its fresh, simple ingredients. Here’s what you need and why each one matters:

Tomatoes (4 pounds, about 12 medium, chopped): The base of the salsa, providing juicy, tangy flavor. Fresh tomatoes give the best texture.
Onion (1 medium, chopped): Adds savory depth and a slight crunch, softening as it cooks.
Jalapeño Peppers (4, seeded and finely chopped): Bring a spicy kick that balances the sweetness. Adjust the amount for your heat preference.
Brown Sugar (1/2 to 2/3 cup, packed): Adds sweetness to complement the peaches and tame the acidity of the tomatoes.
Minced Fresh Cilantro (1/4 cup): Brings a bright, herbaceous flavor that’s classic in salsa.
Garlic Cloves (4, minced): Adds bold, savory depth to the mix.
Salt (1 teaspoon): Enhances all the flavors and ties the salsa together.
Fresh Peaches (4 cups chopped, peeled, about 4 medium, divided): The star ingredient, adding sweet, juicy flavor and a summery vibe.
Tomato Paste (1 can, 6 ounces): Thickens the salsa and intensifies the tomato flavor.

Substitutions and Variations

Tomatoes: Use canned diced tomatoes (drained, about 4 cups) if fresh aren’t available, but fresh is best for flavor.
Peaches: Swap fresh peaches for frozen (thawed and drained) or canned peaches (drained well) in a pinch.
Jalapeños: Replace with milder green bell peppers for less heat or serrano peppers for more spice.
Brown Sugar: Use honey or maple syrup for a different sweetness, or reduce to 1/4 cup for a less sweet salsa.
Cilantro: Substitute with parsley or skip if you’re not a fan, though cilantro adds a classic touch.
Tomato Paste: If unavailable, simmer the salsa uncovered for an extra 30 minutes to thicken.

Pro Tip: Choose ripe but firm peaches for the best texture, and seed the jalapeños to control the heat.

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Instructions

Prep the Ingredients:
- Chop 4 pounds (about 12 medium) tomatoes, 1 medium onion, and 4 jalapeño peppers (seeded and finely chopped). Mince 4 garlic cloves and 1/4 cup fresh cilantro. Peel and chop 4 medium peaches to make 4 cups, setting aside 2 cups for later.
- Tip: Use a sharp knife and chop finely for a consistent salsa texture.
Combine in Slow Cooker:
- In a 5-quart slow cooker, combine the chopped tomatoes, onion, jalapeños, 1/2 to 2/3 cup packed brown sugar, 1/4 cup minced cilantro, minced garlic, 1 teaspoon salt, and 2 cups of the chopped peaches.
- Stir gently to mix.
- Tip: Start with 1/2 cup brown sugar and adjust sweetness after cooking if needed.
Cook the Salsa:
- Cover and cook on low for 3-4 hours, until the onion is tender and the flavors have melded.
- Tip: Stir halfway through to ensure even cooking.
Add Final Ingredients:
- Stir in 1 can (6 ounces) tomato paste and the remaining 2 cups chopped peaches. Mix well to thicken the salsa and add fresh peach flavor.
- Tip: Stir gently to keep the fresh peaches chunky.
Cool and Store:
- Let the salsa cool to room temperature. Transfer to covered containers for refrigeration or freezer-safe containers for freezing, leaving 1/2 inch of space at the top for expansion.
- Tip: Use a ladle to fill containers cleanly.

Cooking Technique Tips:

Chop Evenly: Uniform pieces ensure consistent texture and cooking.
Control Sweetness: Taste after cooking and add more brown sugar if you want it sweeter.
Cool Properly: Let the salsa cool before sealing containers to prevent condensation.