This fresh and light peach salsa is perfect for topping grilled fish or shrimp. Or eaten as a snack with grain free chips (I love the grain-free Siete brand sea salt or lime).
Everyone has a different tolerance for heat. This is a delicious salsa and a family favorite. When serving this to heat lovers (like my son Alex), sometimes I add a habanero pepper (very hot) to turn up the heat from medium to spicy in half the recipe below and keep the other half milder with the jalapenos. The jars get labelled accordingly. Probiotic foods are extremely beneficial to gut health. When eaten with foods (for example chips or over eggs or browned potato slices or even light fish…) the probiotic bacteria are not destroyed by stomach acid. If you make this recipe, leave a comment below with any questions, problems, or compliments.
Ingredients
4 ripe Roma tomatoes, sliced 4 ripe peaches about 1 pound, peeled, pitted, and diced 1 small red onion diced (omit if FODMAP or sensitive) 2 – 4 jalapeño peppers stemmed, seeded (optional), and diced—I tend to use 4 and it does not turn out too spicy. Jalapeno peppers are among the milder “hot” peppers. Juice of 2 limes 2 teaspoons sea salt 2 tablespoons fresh cilantro leaves, chopped
Prepration
- prepare the jars:
Wash 2 to 3 pint-sized jars and their lids with rings in hot, soapy water. Rinse thoroughly. Optional: after washing, boil in a hot water bath 10 minutes or use an Instapot on its sterilze setting.
- prepare the salsa:
In a food processor bowl, combine the sliced tomatoes, peaches, red onion (if using), jalapeños, lime juice, salt, and chopped cilantro. Mix well then pulse to desired consistency. It should be chunky—how chunky is up to you.
- pack the jars:
Using a spoon, pack the salsa mixture into the prepared jars, pressing down to eliminate air pockets. Leave a 1½-inch headspace at the top. Pour filtered, non-chlorinated water into each jar, leaving a 1-inch headspace. PRO TIP: with most ferments, whatever you are pickling tends to float to the top. You’ll need to let off built up pressure and resubmerge your ingredients daily. You can buy fermentation weights and place them on top of the salsa to keep the ingredients submerged. Instead of commercial fermentation weights, put some water into a sandwich (zippered) baggie to take up the space. You will still need to let off the pressure daily.
- let it ferment:
Place the packed jars in a warm spot but out of direct sunlight. If your house is kept cool, the top of the refrigerator works well if your house runs cold. Allow the salsa to ferment at room temperature for 2 to 3 days or longer. Again, during this period, release the pressure by briefly loosening the lids twice daily. This is usually a very active fermentation. Keep an eye on it. store: Once the salsa becomes bubbly and has a tangy aroma, remove the fermentation weights (if used) and transfer the jars to the refrigerator to halt the fermentation process. The preparation can store for 2-3 months refrigerated.
- important notes:
Always use non-chlorinated water as chlorine is aimed a killing all bacteria and you want the beneficial bacteria of a probiotic food. The sea salt will protect from contamination by mold and certain unwanted bacteria. The salty flavor will decrease as the salsa ferments.
copyright © 2025 Marie Cecchini
