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Slow-Cooked Peach Salsa

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
  • Total Time
    Prep: 20 min. Cook: 3 hours + cooling
  • Makes
    11 cups


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


  • 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.
  • 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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Average Rating:
  • Audrey
    Aug 29, 2020

    I decided to try this because it sounded so good but I don’t know what I did wrong but it turned out very runny. It tastes ok but will be hard to eat with chips or crackers.

  • sgronholz
    Aug 21, 2020

    What a delicious recipe and great way to use our homegrown peaches! I did cut back on the sugar a bit and omitted the cilantro (personal preference); however, my husband and I thought it was great and I will definitely make it again.

  • pattiejean
    Sep 27, 2019

    This recipe is so easy to throw together, and the taste is amazing! The expression on my husband's face when I gave him a sample was priceless! It's flavorful, with a nice thick and chunky consistency. I added a chopped mango as I had a very ripe one to use up, otherwise followed as written.

  • Melanie
    Jul 1, 2018

    This was a great recipe that yielded some awesome salsa! I probably screwed myself out of 2 cups of the finished product by using roma tomatoes, so if you use them for this recipe because they're cheaper at the grocery, better make it 15-16 tomatoes, and not just 12. Next time I make this (YES, there will be a next time!), I'm going to use both peach AND mango. So glad I made this!