Roasted Hatch Peach Salsa

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Roasted hatch peach salsa gives you spicy-sweet flavor that goes will with chicken, fish, pork, or just chips. Preserve it so you have the taste of summer all year long.

I always feel conflicted this time of year. Summer is winding down, and the kids are back in school. I’m grateful for cooler temperatures (eventually — this IS Texas) and the return of winter squash, apples, and soups and stews.

But I also love summer produce, and the opportunity to go to the pool often, and ice cream outings with my kids. The yearly dilemma!

Of course, summer also means its own peak produce that I have to take advantage of. While some things might be available all year long at the grocery store, what I cant’t get all year long are peaches and Hatch chiles. That is, unless I take time to preserve them, like I do in this roasted Hatch peach salsa. This combo of spicy and sweet is my ideal salsa.

I always make sure to buy plenty of Hatch chiles each August so I can make lots of recipes, including Hatch cheddar biscuits. Biscuits don’t really last long, however, so this salsa recipe is perfect for extending summer well beyond August. And since peach season is at the same time, it just makes sense to combine the two flavors!

It works well as a taco topping, and of course with tortilla chips as an appetizer or snack, but I also like to serve it over pork tenderloin or bake it with chicken. You can puree it and use it as a basting sauce, if you like!

Ingredients for peach salsa

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Peaches – This is perfect for using fresh peaches, but frozen peaches will also do in a pinch. Make sure they are fully thawed and well-drained before using.
• Tomatoes
• Roasted Hatch chile peppers – or roasted jalapeños
• Onion – I recommend using white onion, but if you want more of a bite, you can use red onion
• Cilantro
• Honey
• Balsamic vinegar – Do not use balsamic glaze. You can also swap in white wine vinegar.
• Lemon juice

Note that this salsa does not have added salt. You can either add it to taste, or keep it out, as most tortilla chips are quite salty!

how to make this recipe

Chop all of your fruits and vegetables before beginning. They will cook down a bit, but I recommend dicing everything to approximately the same size for the best consistency of salsa, even if you plan to purée.

In a large pot, combine the peaches, tomatoes, peppers, and onions. Bring to a boil, stirring occasionally as the peaches and tomatoes break down and release juices.

Stir in the cilantro, honey, vinegar, and lemon juice and reduce to a simmer. Cook for 10-20 minutes, until the salsa is your desired consistency.

Ladle into jars, place lids, and let cool to room temperature, or, if canning, process in a water bath canner for 20 minutes.

Unprocessed jars should be stored in the refrigerator or freezer. Processed and sealed jars can be stored in the pantry for up to 1 year.

Recipe tips

This recipe is tweaked from Canning with Kids who tweaked her recipe from the Ball Complete Book of Home Preserving. You can use hot or mild Hatch peppers, or a mix of both, depending on your spice preference. Canned peppers will work if you don’t want to roast your own peppers.

If you scale down the recipe due to not having enough tomatoes, remember to scale down the remaining ingredients, especially the honey and vinegar.

Sometimes I add 1/4 to 1/2 teaspoon of ground cumin for more of that “classic” salsa flavor.

The longer you cook the salsa the more the ingredients will break down and colors mingle. If you prefer larger pieces and vibrant colors, cook the salsa for less time. However, do make sure to heat it thoroughly if you are planning to process the salsa in jars for preservation.

I like to make this easy peach salsa recipe when I have some less-than-perfect peaches on hand. Give it a try!