Pressure Cooker Peach Salsa

Total Time

Prep: 25 min. Cook: 5 min./batch + cooling


11 cups

Updated: Sep. 30, 2023
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
Pressure Cooker Peach Salsa Recipe photo by Taste of Home


  • 4 pounds (about 12 medium) tomatoes, chopped
  • 1 medium onion, chopped
  • 4 jalapeno 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
  • 4 fresh peaches (medium), peeled and chopped, divided
  • 1 can (6 ounces) tomato paste


  1. In a large bowl, combine the first 7 ingredients; stir in 2 cups peaches. Add half the tomato mixture to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook for 3 minutes. Quick-release pressure. Remove to another large bowl. Repeat with remaining tomato mixture.
  2. Stir tomato paste and remaining peaches into combined cooked tomato mixture. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.