Description
Want a vibrant, homemade salsa that’s perfect for dipping or topping your favorite dishes? Slow-Cooked Peach Salsa is the ultimate recipe! This slow-cooker dish combines juicy tomatoes, spicy jalapeños, and sweet peaches with a hint of brown sugar and cilantro for a unique, flavorful salsa
Ingredients
Scale
- For the Salsa Base:
- 4 pounds tomatoes (about 12 medium), chopped
- 1 medium onion, chopped
- 4 jalapeño peppers, seeded and finely chopped
- 1/2 to 2/3 cup packed brown sugar
- 1/4 cup minced fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon salt
- For Finishing:
- 4 cups chopped peeled fresh peaches (about 4 medium), divided
- 1 can (6 ounces) tomato paste
Why These Ingredients Matter
- Tomatoes: Provide the juicy, tangy base of the salsa.
- Onion: Adds savory depth and a slight crunch.
- Jalapeños: Bring adjustable heat for a spicy kick.
- Brown Sugar: Balances acidity and heat with sweet, caramel-like notes.
- Cilantro: Contributes fresh, herby brightness.
- Garlic: Adds bold, aromatic flavor.
- Salt: Enhances and ties together all flavors.
- Peaches: Offer sweet, juicy contrast, with half cooked and half added fresh.
- Tomato Paste: Thickens the salsa for a rich, spoonable texture.
Substitutions and Variations
- Tomatoes: Use canned diced tomatoes (4 pounds drained) or Roma tomatoes for less juice.
- Onion: Swap with red onion or 1 teaspoon onion powder.
- Jalapeños: Reduce to 2 for milder salsa or use serrano peppers for more heat.
- Brown Sugar: Replace with honey, maple syrup, or white sugar (adjust to taste).
- Cilantro: Substitute with parsley or omit if not preferred.
- Garlic: Use 1 teaspoon garlic powder if fresh isn’t available.
- Peaches: Swap with nectarines, mangoes, or canned peaches (drained).
- Tomato Paste: Use 1 cup thick tomato sauce, reducing cooking time slightly.
- Gluten-Free: Naturally gluten-free; check tomato paste for additives.
- Lower Sugar: Reduce brown sugar to 1/4 cup or use a sugar substitute like stevia.
- Spicy Kick: Add 1/4 teaspoon cayenne or a seeded habanero pepper.
Instructions
Step 1: Prep Your Ingredients
- Chop 4 pounds tomatoes (about 12 medium) into small pieces.
- Chop 1 medium onion.
- Seed and finely chop 4 jalapeño peppers.
- Measure 1/2 to 2/3 cup packed brown sugar (start with 1/2 cup for less sweetness).
- Mince 1/4 cup fresh cilantro and 4 garlic cloves.
- Measure 1 teaspoon salt.
- Peel and chop 4 cups fresh peaches (about 4 medium), dividing into two 2-cup portions.
- Open 1 can (6 ounces) tomato paste.
Tip: Wear gloves when handling jalapeños to avoid skin irritation; chop peaches last to keep them fresh.
Step 2: Assemble in Slow Cooker
- Combine Base Ingredients: In a 5-quart slow cooker, add chopped tomatoes, onion, jalapeños, brown sugar, cilantro, garlic, salt, and 2 cups of the chopped peaches.
- Stir: Mix gently to combine, ensuring ingredients are evenly distributed.
Tip: Stir carefully to avoid crushing tomatoes; the mixture will look chunky but will soften during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until the onion is tender and the salsa is fragrant.
Tip: Check at 3 hours; stir halfway through to prevent sticking. The salsa should be soft but not mushy.
Step 4: Finish the Salsa
- Add Tomato Paste and Peaches: Stir in the tomato paste and remaining 2 cups chopped peaches until well combined.
- Cool: Remove the slow cooker insert and let the salsa cool to room temperature, about 30-60 minutes.
Tip: Adding fresh peaches at the end keeps their flavor bright; stir gently to maintain some texture.
Step 5: Store and Serve
- Transfer to Containers: Spoon the cooled salsa into covered containers (glass jars or plastic tubs). If freezing, use freezer-safe containers, leaving 1/2 inch of headspace.
- Store: Refrigerate for up to 1 week or freeze for up to 12 months. Thaw frozen salsa in the fridge for 12-24 hours before serving.
- Serve: Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as a topping for eggs.
Tip: Stir before serving to redistribute flavors; taste and adjust salt or sugar if needed