Peach Jalapeño Salsa


All this rain and hot, HUMID, heat has been making our founder Illene, and marketing manager, Rachel crave their favorite snack-turned dinner: Chips, Salsa + Margaritas!! I mean is there anything better than munching on fresh chips and summery salsa while sipping a cold, tart Margarita? If you ask Rachel, she'd say hell no! 

So we decided to come up with a summery salsa that we can preserve and take into the cooler months when we wanna warm back up. And that's when Peach Jalapeño Salsa was born. We decided to use peaches, because it's the most summery, sweet fruit that also pairs with savory so nicely. Peaches are in peak season at the moment, and we used peaches from our friends at The Peach Truck. If you haven't heard of them you're definitely missing out on the best peaches from Georgia. Although they're based in Nashville, they ship all over the country. (You might even catch them on tour too!)

Ok, so we're here to teach you how to can this sweet, savory, and spicy salsa from the comfort of your home! Don't worry, it's not as hard or as scary as most people think. You just need a few supplies, the ability to follow instructions, and you're set up for success!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Peach Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of dices peaches from The Peach Truck

  • 1 yellow pepper diced

  • 1 red pepper diced

  • 1 red onion diced

  • 2 jalapeños diced

  • 2 cloves of garlic diced

  • 1 cup fresh cilantro diced

  • Juice of 2 limes

  • 1/2 cup of apple cider vinegar

  • 2 tb honey

  • 1 tsp salt from Florida Pure Sea Salt


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil.

  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.

  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.

  6. Add lids and rings to each jar, closing each finger tight.

  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

  9. Put lid on and process jars for 15 minutes.

  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Happy chips and salsa eating + margarita sipping! xoxo

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!