Taste of Home
Slow-Cooked Peach Salsa
TOTAL TIME: Prep: 20 min. Cook: 3 hours + cooling
YIELD: 11 cups.
Fresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
Ingredients
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4 pounds tomatoes (about 12 medium), chopped
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1 medium onion, chopped
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4 jalapeno peppers, seeded and finely chopped
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1/2 to 2/3 cup packed brown sugar
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1/4 cup minced fresh cilantro
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4 garlic cloves, minced
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1 teaspoon salt
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4 cups chopped peeled fresh peaches (about 4 medium), divided
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1 can (6 ounces) tomato paste
Directions
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1.
In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.
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2.
Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition Facts
1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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