Peach Salsa

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 3 gallons
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12 cloves garlic

6 red onions 

6 jalapenos 

6 red bell peppers 

3 teaspoons chili powder 

3 teaspoons kosher salt

3 teaspoons freshly ground black pepper

12 limes 

Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed)

12 cups fresh cilantro, chopped


  1. Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
  2. Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.

Cook’s Note

This is a large-quantity recipe for feeding a crowd, but it can be scaled down quite easily.

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