Return to Content

Golden Peach Salsa

Golden Peach Salsa
1 vote, 5.00 avg. rating (89% score)
Submit a Recipe Image

Yield: 3 pints

In this recipe for Golden Peach Salsa, adapted from the Blue Ball Book (31st ed.), Amy substituted 2 cups peaches for 2 cups tomatoes and used some Hillbilly Golden Boy and Yellow Perfection tomatoes instead of red fruits. The result was a "glorious golden salsa."


  • 2 cups peeled, cored, and chopped tomatoes
  • 2 cups peeled, pitted, and chopped peaches
  • 2 cups seeded and chopped green bell pepper
  • 1 cup seeded and chopped chili or jalapeno pepper
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 1-1/2 cups apple cider vinegar


Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic, and vinegar in a large saucepot. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Pour into hot, sterilized jars, leaving a 1/4-inch headspace. Adjust the caps and process in a boiling-water bath for 30 minutes.

Updated Monday, March 24th, 2003

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Golden Peach Salsa

  1. Anonymous September 18, 2006 at 9:26 pm #

    This salsa has a wonderful flavor that blended well with roasted chicken breasts. I look forward to using this salsa with pork dishes. I made it using a yellow tomato named Elberta which looked like a peach. I also used 1 cup of golden bell pepper with 1 cup of green bell pepper. I will make more next year.

Leave a Reply

Comments maybe edited for length and clarity.