Slow-Cooked Peach Salsa
Ingredients
- 4 pounds tomatoes (about 12 medium), chopped ⓘ
- 1 medium onion, chopped ⓘ
- 4 jalapeno peppers, seeded and finely chopped ⓘ
- 1/2 to 2/3 cup packed brown sugar ⓘ
- 1/4 cup minced fresh cilantro ⓘ
- 4 garlic cloves, minced ⓘ
- 1 teaspoon salt ⓘ
- 4 cups chopped peeled fresh peaches (about 4 medium), divided ⓘ
- 1 can (6 ounces) tomato paste ⓘ
Instructions
- In a 5-qt. slow cooker, combine the first seven ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender.
- Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition & Diet Analysis (per serving)
378
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).