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Roasted Tomato Peach Salsa for Canning

Roasted tomato peach salsa for canning with smoky charred fruit and vegetables simmered until the peaches soften and flavors meld. This ruby-red pantry salsa is jarred hot with 20 minutes of boiling-water processing for long-lasting storage.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

2 lbs firm-ripe peaches, halved and pitted
  • 2 lb peaches Firm-ripe, halved and pitted.
2 lbs ripe tomatoes, halved
  • 2 lb ripe tomatoes Halved.
1 red onion, halved
  • 1 red onion Halved.
1 red pepper, diced
  • 1 red pepper Diced.
1 habanero pepper, minced, optional
  • 1 habanero pepper Minced; optional.
1/4 cup brown sugar
  • 0.25 cup brown sugar
2 tablespoons bottled lime juice
  • 2 tbsp bottled lime juice Bottled.
1 teaspoon salt
  • 1 tsp salt
1/2 cup chopped cilantro
  • 0.5 cup cilantro Chopped.

Equipment

  • 1 sheet pan
  • 1 large saucepan
  • 1 boiling water canner

Method
 

Char the produce
  1. Preheat a grill pan over medium heat and place peaches, tomatoes, red pepper, and onion halves skin-side down in a single layer. Cook until slightly charred, about 8 to 10 minutes, with visible browning on the cut surfaces.
Dice and simmer
  1. Let the charred peaches, tomatoes, onion, and red pepper cool until easy to handle. Dice them and leave the charred skin on for a smoky flavor.
  2. In a large saucepan, combine the diced peaches, tomatoes, onion, and red pepper with habanero, brown sugar, bottled lime juice, and salt. Stir to distribute the seasonings evenly.
  3. Bring the mixture to a simmer over medium heat, stirring frequently, and cook until the peaches soften and flavors meld, about 10 minutes. Watch for gentle bubbling throughout the pan.
  4. Stir in chopped cilantro and turn off the heat. Continue stirring until the cilantro is evenly dispersed.
Can the salsa
  1. Ladle the hot salsa into sterilized jars, leaving 1/2-inch headspace. Wipe rims clean and apply lids according to canning guidelines.
  2. Process the jars in a boiling water canner for 20 minutes, adjusting for altitude. Keep the water at a full rolling boil for the full processing time and use a rack to prevent direct contact with the pot bottom.

Notes

Pro tip: keep the charred skin on when dicing—those browned edges add the smoky depth that makes this salsa taste “roasted” even after canning. Store sealed jars in a cool, dark pantry for up to 12 months; refrigerate any unprocessed portion and use within 3–5 days. Freezing is not recommended for canning jars, but you can freeze leftover salsa in freezer-safe containers for up to 3 months. For a milder version, omit the habanero pepper entirely or replace it with a small amount of mild chili.