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

Source: Better Homes and Gardens


Recipe Summary test

45 mins
25 mins
10 mins
20 mins
20 mins
120 mins
6 pints


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.


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


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

18 calories; fat 1g; carbohydrates 3g; sugars 2g; vitamin a 172.7IU; vitamin c 12.3mg; niacin equivalents 0.2mg; folate 3.7mcg; sodium 64mg; potassium 71mg; calcium 5mg; iron 0.2mg.