Recipes and Cooking Smoky Honey Peach-Roasted Poblano Salsa Be the first to rate & review! Fresh peaches and hot poblano chile peppers in this sweet and spicy salsa make for a tasty summer appetizer or snack. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 25, 2016 Print Rate It Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 ⅓ 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 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. *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. Rate it Print Nutrition Facts (per serving) 18 Calories 1g Fat 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.