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!
Maybe that’s why I live in Texas. I get to have a little bit of all of that, all year long.
What I don’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.
I like to make lots of different varieties of salsa each summer, because we go through a lot of it over the course of the year. So far I haven’t landed on a favorite “classic” salsa, but this roasted hatch peach salsa is a good option for something different.
It works well as a taco topping, and of course with chips, 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!
This recipe is tweaked from Canning with Kids who tweaked her recipe from the [amazon_textlink asin=’0778801314′ text=’Ball Complete Book of Home Preserving’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’d64ad5ab-a4be-11e8-8f12-8b5a64caa9fe’]. You can use hot or mild Hatch peppers, or a mix of both.
If you scale down the recipe due to not having enough tomatoes, remember to scale down the honey and vinegar.
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.
- 4 cups diced tomatoes
- 4 cups diced peaches
- 1 cup diced white onion
- 1 cup diced roasted Hatch peppers
- 1/4 cup finely chopped cilantro
- 1/2 cup honey
- 1/4 cup balsamic vinegar, or white wine vinegar
- 1/4 cup lemon juice
- In a large saucepan or Dutch oven, combine tomatoes, peaches, peppers, and onions. Heat to a low boil over medium high.
- Add remaining ingredients and simmer until thickened to desired consistency.
- Ladle into jars and process in a water bath canner for 20 minutes, or put in freezer jars and let cool.
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Nutrition Information:Yield: 48
Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g