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 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 ¼-cup serving has about 28 calories.
- 4 pounds tomatoes (I used Roma)
- 1 onion
- 4 jalapeño peppers
- ½ cup brown sugar
- ¼ cup fresh cilantro
- 4 garlic cloves
- 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.
Use your favorite large tomatoes when making this salsa—Red Beefsteak, Roma, Heirloom or On the Vine would all be delicious.
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.
If you've made this Crock Pot Fresh Peach Salsa, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Peach Salsa
- 4 pounds tomatoes, chopped (I used Roma tomatoes)
- 1 medium onion, chopped
- 4 jalapeno peppers, seeded and finely chopped
- ½ cup packed brown sugar
- ¼ cup minced fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon salt
- 4 cups chopped peeled fresh peaches, divided
- 1 can (6 ounces) tomato paste
- 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.
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 Healthy Cooking 2016 Annual Recipes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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