Smoky Honey Peach-Roasted Poblano Salsa

Fresh peaches and hot poblano chile peppers in this sweet and spicy salsa make for a tasty summer appetizer or snack.

Smoky Honey Peach-Roasted Poblano Salsa
Prep Time:
45 mins
Cook Time:
20 mins
Roast Time:
25 mins
Stand Time:
10 mins
Process Time:
20 mins
Total Time:
2 hrs
Yield:
6 pints

Ingredients

  • 3 pound roma tomatoes, cored

  • 3 medium sweet onions, cut into 3/4-inch wedges

  • 3 fresh poblano chile peppers, stemmed, halved, and seeded*

  • 3 - 4 fresh jalapeño chile peppers, stemmed, halved, and seeded*

  • 9 cloves garlic, peeled

  • 3 tablespoon olive oil

  • 6 large peaches (about 3 1/2 pounds), peeled, pitted, and chopped (6 3/4 cups)

  • 1 cup cider vinegar

  • cup honey

  • 3 tablespoon finely chopped canned chipotle peppers in adobo sauce

  • 1 tablespoon kosher salt

  • 1 ½ teaspoon ground cumin

  • 1 ½ teaspoon black pepper

Directions

  1. Preheat oven to 450°F. Place first five ingredients (through garlic) in two 15x10-inch baking pans. Drizzle with olive oil. Roast 15 minutes. Remove garlic; mince and set aside. Turn vegetables and roast 10 to 15 minutes more or until vegetables are charred. Cover pan with foil; let stand about 10 minutes. When peppers are cool enough to handle, use a sharp knife to gently remove skins; discard skins. Remove and discard tomato skins.

  2. Transfer the minced garlic and the roasted vegetables with their cooking juices to a food processor (in batches, if necessary); cover and pulse with several on/off turns until all ingredients are chopped.

  3. Transfer tomato mixture to a 4- to 6-qt. stainless-steel, enamel, or nonstick heavy pot. Add remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally.

  4. Ladle hot salsa into hot sterilized pint canning jars, leaving a 1/2-inch headspace.** Wipe jar rims; adjust lids and screw bands.

  5. Process filled jars in a boiling-water canner 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

**Tip

If you have any salsa leftover after filling the jars, store it in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts (per serving)

18 Calories
1g Fat
3g Carbs
Nutrition Facts
Calories 18
% Daily Value *
Total Fat 1g 1%
Sodium 64mg 3%
Total Carbohydrate 3g 1%
Total Sugars 2g
Vitamin C 12.3mg 62%
Calcium 5mg 0%
Iron 0.2mg 1%
Potassium 71mg 2%
Folate, total 3.7mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.