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Juicy fresh peaches really shine in this Slow Cooked Peach Salsa that can be enjoyed as an appetizer by itself or with goat cheese, with scrambled eggs or tacos, over salads and with grilled chicken breasts or burgers.
There is a fair amount of chopping required, but with the availability of fresh tomatoes and peaches in the summertime, now really is the best time to make this slow cooker salsa. Though I haven’t tried it, I think using canned peaches just wouldn’t be the same!
As written, this recipes makes a large batch (11 cups) of salsa, but since it can be enjoyed in a variety ways it won’t go to waste. Plus you can scoop some into small Mason jars (affiliate link) and share with friends and neighbors or even freeze some to be used whenever the craving strikes during the year.
How Many Calories and WW Points in this Fresh Peach Salsa?
According to my calculations, each 1/4-cup serving has about 28 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Recipe Ingredients
- 4 pounds tomatoes (I used Roma)
- 1 onion
- 4 jalapeño peppers
- 1/2 cup brown sugar
- 1/4 cup fresh cilantro
- 4 garlic cloves
- Salt
- 4 cups fresh peaches
- 6 ounces tomato paste
How to Make Slow Cooker Peach Salsa, Step-by-Step
Step 1: Gather and prepare all ingredients. Ideal slow cooker size: 6-Quart.
Step 2: Add the tomatoes, onion, jalapeños, brown sugar, cilantro, garlic and salt to slow cooker and stir to combine. Stir in 2 cups peaches.
Step 3: Cover and cook on LOW for 3 to 4 hours, or until onion softens.
Step 4: Stir in tomato paste and remaining peaches until well mixed.
Step 5: Add salsa to covered containers and store in refrigerator.
Recipe Notes
Use your favorite large tomatoes when making this salsa—Red Beefsteak, Roma, Heirloom or On the Vine would all be delicious.
Serving Suggestions
Enjoy this deliciously fresh summery peach salsa with shrimp tacos, on a taco salad or taco cauliflower rice skillet, or over this Instant Pot taco casserole.
It also makes a great appetizer and can be dipped with your favorite baked corn tortilla chips, celery, carrot or jicama sticks.
It also makes a great topping for scrambled eggs or avocado toast.
Ways to Use Leftovers
Store any leftover salsa in an airtight container in the refrigerator. To freeze, add salsa to a Ziplock freezer bag, removing any air pockets and sealing tight. Lay flat in freezer.
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Slow Cooker Peach Salsa
Ingredients
- 4 pounds tomatoes, chopped (I used Roma tomatoes)
- 1 medium onion, chopped
- 4 jalapeno peppers, seeded and finely chopped
- 1/2 cup packed brown sugar
- 1/4 cup minced fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon salt
- 4 cups chopped peeled fresh peaches, divided
- 1 can (6 ounces) tomato paste
Instructions
- Gather and prepare all ingredients. Ideal slow cooker size: 6-Quart.
- Add the tomatoes, onion, jalapeños, brown sugar, cilantro, garlic and salt to slow cooker and stir to combine. Stir in 2 cups peaches.
- Cover and cook on LOW for 3 to 4 hours, or until onion softens.
- Stir in tomato paste and remaining peaches until well mixed.
- Add salsa to covered containers and store in refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Click here to see your WW Points for this recipe and track it in the WW app or site.
1 *PointsPlus (Old plan)
Recipe source: Taste of Home (affiliate link) Healthy Cooking 2016 Annual Recipes
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
I haven’t made this yet but it sounds wonderful. Since it makes a large amount, could I can this in a water bath for storagae rather than the fridge?
Hi Susie,
I have never canned salsa so I don’t know. Based on this article, it appears that the acid content wouldn’t be high enough in this recipe for safe water bath canning – https://extension.psu.edu/canning-salsa#