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

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Recipe Summary test

prep:
45 mins
roast:
25 mins
stand:
10 mins
cook:
20 mins
process:
20 mins
total:
120 mins
Yield:
6 pints
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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.
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