Gather your mise en place. Collect all ingredients and equipment before beginning.

Wash all produce thoroughly.

Dice the tomatoes, peaches, red pepper, and red onion into small, even pieces.

Finely chop the cilantro.

If using, finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the jalapeño pepper.

Measure the remaining ingredients.

Sanitize mason jars by washing them and bringing a large pot of water to a boil. Add the jars carefully and sanitize for 10 minutes in boiling water. Remove carefully and set on a clean dish towel.

Remove the lids from the mason jars and place them in a pot of hot water (not boiling) to soften the seals.

Combine tomatoes, peaches, red pepper, red onion, cilantro, bottled lime juice, jalapeño pepper, sugar, salt, and black pepper in a large pot.

Bring the mixture to a gentle simmer over medium heat.

Cook for 15 – 20 minutes, stirring occasionally, until the vegetables have softened slightly and the flavours have combined.

Taste and adjust seasoning if desired.

Carefully ladle the hot salsa into sanitized jars, leaving 1 centimetre of headspace.

Wipe the rims of the jars clean with a damp cloth.

Place the lids and rings onto the jars and tighten until fingertip tight.

Place the filled jars into a boiling water bath, ensuring the jars are covered by at least 2 – 3 centimetres of water.

Process for 15 minutes.

Carefully remove the jars and place them on a clean dish towel.

Allow the jars to cool undisturbed for 12 – 24 hours.

Check that the lids have sealed properly before storing.