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Roasted Tomato Peach Salsa for Canning

Roasted tomato peach salsa for canning is a smoky-sweet blend of charred tomatoes, juicy peaches, and jalapeño heat simmered until gently thickened. Roast the produce first for deeper flavor, then ladle into jars with proper headspace and water-bath process for safe pantry storage.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Roasted tomato peach salsa base
  • 6 cup roma tomatoes Roasted and diced.
  • 3 cup peaches Peeled and diced.
  • 1 cup diced onion
  • 2 jalapeños Minced.
  • 3 garlic cloves Minced.
  • 0.5 cup apple cider vinegar
  • 0.25 cup fresh cilantro Chopped.
  • 1 tbsp sugar
  • Salt To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the tomatoes
  1. Preheat the oven to 425°F and roast the roma tomatoes on a sheet pan for 20–25 minutes, until softened and slightly charred. Let them cool just enough to handle, then dice.
Simmer the salsa
  1. Add the roasted tomatoes, peaches, diced onion, jalapeños, and minced garlic to a large pot. Stir to combine.
  2. Stir in apple cider vinegar, sugar, and salt, then simmer for 20–25 minutes until slightly thickened. Stir occasionally to prevent sticking.
  3. Turn off the heat and stir in fresh cilantro just before canning.
Can the salsa
  1. Ladle hot salsa into sterilized jars, leaving 1/2-inch headspace. Wipe jar rims and apply lids according to your canner setup.
  2. Process the jars in a water bath canner following safe canning guidelines for the correct time and style of jar. Let jars cool fully before checking seals.

Notes

For best texture, aim for small, even dice on tomatoes and peaches so the salsa thickens uniformly. Refrigerate opened jars up to 5 days; unopened jars stored sealed can be kept for about a year (follow your local canning guidelines for timing and methods). Freezing isn’t recommended for canning-safe jars, but you can freeze leftover salsa in freezer containers for up to 3 months. For a lower-sugar option, reduce the sugar slightly and ensure you still follow safe canning acidity (don’t decrease vinegar).