Description

Ever dreamed of a salsa that’s bursting with fresh, sweet peaches and a spicy kick? Slow-Cooked Peach Salsa is your new obsession! This vibrant, slow-cooker recipe blends juicy tomatoes, peaches, jalapeños, and cilantro into a tangy, versatile condiment that’s perfect for chips, tacos, or grilled meats.

Ingredients

To make Slow-Cooked Peach Salsa, you’ll need ingredients that create a bright, balanced flavor profile. Here’s what you need and why each one matters:

Tomatoes (4 pounds, about 12 medium, chopped): The base of the salsa, providing juicy, tangy flavor and vibrant color.
Onion (1 medium, chopped): Adds savory depth and a slight crunch, softening during cooking.
Jalapeño Peppers (4, seeded and finely chopped): Bring a moderate spicy kick; seeding reduces heat while keeping flavor.
Brown Sugar (½ to ⅔ cup, packed): Enhances the peaches’ sweetness and balances the acidity of tomatoes and jalapeños.
Minced Fresh Cilantro (¼ cup): Adds a fresh, citrusy note typical of salsa, brightening the dish.
Garlic Cloves (4, minced): Infuses a savory, aromatic depth.
Salt (1 tsp): Enhances all flavors and helps meld the ingredients.
Fresh Peaches (4 cups chopped, about 4 medium, peeled and divided): Provide sweet, juicy bursts; half are cooked for flavor integration, half added later for texture.
Tomato Paste (1 can, 6 oz): Thickens the salsa and intensifies the tomato flavor.

Substitutions and Variations

Tomatoes: Use canned diced tomatoes (about 56 oz, drained) for convenience, or heirloom tomatoes for a unique flavor.
Jalapeños: Swap with serrano peppers for more heat, or bell peppers for no spice.
Brown Sugar: Replace with honey, maple syrup, or a sugar substitute like stevia for a different sweetness.
Cilantro: Substitute with parsley or omit for those who dislike cilantro.
Peaches: Use nectarines or mangoes for a similar sweet-tart profile, or canned peaches (drained) in a pinch.
Spice Level: Add ¼ tsp cayenne or a diced habanero for extra heat, or reduce jalapeños to 2 for milder salsa.

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Instructions

Prepare the Ingredients:
- Chop 4 pounds (about 12 medium) tomatoes, 1 medium onion, and 4 seeded jalapeño peppers finely. Mince 4 garlic cloves and ¼ cup fresh cilantro. Peel and chop 4 medium peaches (about 4 cups), dividing into two 2-cup portions.
- Tip: Use a food processor for quicker chopping, but pulse carefully to avoid pureeing. Wear gloves when handling jalapeños to prevent skin irritation.
Assemble in the Slow Cooker:
- In a 5-quart slow cooker, combine the chopped tomatoes, onion, jalapeños, ½ to ⅔ cup packed brown sugar, minced cilantro, minced garlic, 1 tsp salt, and 2 cups of the chopped peaches.
- Stir gently to mix evenly.
- Tip: Start with ½ cup brown sugar and taste the salsa after cooking; add more if you prefer it sweeter. Stir carefully to avoid crushing the ingredients.
Cook the Salsa:
- Cover and cook on low for 3–4 hours, until the onion is tender and the flavors are melded.
- Tip: Check at 3 hours; slow cookers vary. The salsa should be soft but not mushy, with a slightly thickened consistency.
Finish the Salsa:
- Stir in 1 can (6 oz) tomato paste and the remaining 2 cups chopped peaches until well combined.
- Tip: Adding fresh peaches at the end keeps their texture vibrant. Stir gently to maintain some chunkiness.
Cool and Store:
- Remove the salsa from the slow cooker and let it cool to room temperature.
- Transfer to covered containers for refrigeration (up to 1 week) or freezer-safe containers for freezing (up to 12 months), leaving ½ inch of headspace for expansion.
- Tip: Use small containers for portion control, and label with the date for easy tracking.
Serve:
- If frozen, thaw the salsa in the refrigerator overnight before serving. Stir well and serve chilled or at room temperature with chips, tacos, or grilled meats.
- Tip: Garnish with extra cilantro or a squeeze of lime juice for a fresh presentation.