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.

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  • Serving Size: 2 tablespoons
  • Makes: 6 pints
  • Prep: 45 mins
  • Roast: 25 mins 450°F
  • Stand: 10 mins

Smoky Honey Peach-Roasted Poblano Salsa

Directions

  1. Preheat oven to 450 degrees 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.

From the Test Kitchen

*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.

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Nutrition Facts (Smoky Honey Peach-Roasted Poblano Salsa)

  • Per serving:
  • 18 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 64 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 0 g pro.
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