Winning Peach Recipe!

We’d like to announce the winner of our Peachy Recipe contest…Kirsten Madaus!

sunflower headshot

Her recipe is a creative take on one my household’s favorite staples, garden fresh salsa, and it is mouthwatering!

Kirsten will be featured this week in an interview where she discusses the inspiration behind and the making of this Peachy salsa. She also happens to be a food blogger, gardener and passionate supporter of the local food movement so tune in for a fun chat with more wonderful tips!

peach salsa

Sweet and Spicy Peach Salsa

By Kirsten Madaus of Farm Fresh Feasts

8 cups peeled, chopped peaches (about 4 pounds)

1 cup golden plums (about a pint, less a few we ate on the way home from the farmer’s market)

2 cups chopped red onion

2 cups white vinegar

1+1/2 cups bell pepper (I used an orange-purple blend from the farm share, the colors fit in well)

1 cup sugar

1 cup chopped roasted Hatch chiles

4 cloves garlic

1+1/2 teaspoons cumin

3/4 teaspoon salt


1. Bring all ingredients to a boil in a 3 quart saucepan.

2. Simmer 10 minutes.

3. At this point you can put it up by canning in a boiling water bath for 15 minutes (pints) or refrigerate for a few weeks.

4. Makes 5 pints.


Enjoy this sweet and spicy creation!

This Post Has One Comment

  1. Thanks Emily!
    I’m so pleased with how this recipe turned out and honored that it was chosen!
    If you didn’t snag some Hatch chiles during their brief season last month, you can sub in a roasted poblano or even a couple of those little cans of roasted green chiles. Whatever’s handy and easy.
    I canned salsa batch #7 over the weekend–the last of the summer’s peaches with some yellow tomatoes and jalapeños from the farm share. I scooped out a bit to take out to our block party, and the rest simmered slowly while I visited with my neighbors. By the time I came back in, it was cooked down to a thick jam. Very excited for this one, too!

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