Netflix and Chill- Sweet spicy Peach Salsa

Peach salsa – fruity, slight tang, slight spice. Perfect summer accompaniment to corn chips. It is also my go to netflix and chill snack. Don’t judge I know you have one too…

My husband HATES spicy foods. I love them – go figure. Peach salsa is our common food ground. I used to buy the PC black Label brand of peach salsa. Don’t get me wrong I love it. But that is one of the reasons that prompted me to figure out how to make my own.

I stumbled upon a Ball canning guide recipe. The original recipe calls for papaya – buuut I dont like papaya. After a quick review of the recipe – I swapped it out for the peach. Don’t worry Ball said there is plenty enough acidity in the recipe already for a plain and simple swap.

The Pineapple peach base is delish – Now because he cannot tolerate a lot of spice I only add a fraction of the peppers called for in the recipe but if you spicy – go for broke.

This salsa, like most canned goods- does get better age. So let if you can- let it sit a few weeks to marry flavours before breaking into a jar.

I enjoy it alone, and its delish with meats like pork or chicken.

Pineapple Peach Salsa- inspired by Ball Canning

  • 4 cups cubed blanched & peeled peach** see note
  • 2 cups cubed cored peeled fresh pineapple or canned pineapple (about 1 20-oz can)
  • 1 cup golden raisins
  • 1 cup lemon juice
  • 1/2 cup lime juice
  • 1/2 cup pineapple juice
  • Up to 1/2 cup chopped seeded hot peppers ** See note
  • 2 Tbsp finely chopped green onion
  • 2 Tbsp finely chopped cilantro
  • 2 Tbsp packed brown sugar
  • 6 (8 oz) half pint glass preserving jars with lids and bands

**Note: Hot Peppers may be Added to taste – for mild add a couple tbs at a time until desire heat is achieved. Poblano, or hot banana peppers may used ** Papaya may be substituted for peaches


  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE peach, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  3. LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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