Peach & Corn Salsa- Putting Up with ErinPeach & Corn Salsa- Putting Up with Erin

Happy Labor Day… happy September! Did you know that peaches and nectarines are the same species?!? Late night science here: while peaches are characterized by a fuzzy skin, nectarines are characterized as a fuzz-less fruit. “Genetic studies suggest nectarines are produced due to a recessive allele, whereas peaches are produced from a dominant allele for fuzzy skin.”

Smack dab in the middle of peach season here in New Hampshire and I’ve had a pretty hard time resisting stopping at every farm stand labeled PYO peaches that I come across. There is nothing worse (OK, maybe there’s a few worse things) than splurging on a ripe’ish peach to find an un-sweet and mealy fruit. But a great peach… a great peach is stopping by a roadside stand, buying the biggest and juiciest fruit possible, and then slicing off peach pieces in just the right way. As a matter of fact, just last night I led a previous peach naysayer towards peach enlightenment with just one bite of a locally picked peach. When it came time to put up this peach and corn combo., I was having a hard time deciding, if not deciphering the difference, between a corn salsa and a corn relish. I ended up going the salsa route as I didn’t think adding sugar was necessary with the sweet peach flavors.

Except for the bell peppers, the rest of the produce used in this salsa came from a cornucopia (can you tell I’m ready for fall?) of local sources: peaches (Applecrest Farm Orchards), corn (Barker’s Farm), jalapeños (Wake Robin Farm), tomatoes (beau’s garden), and white onions (Black Kettle Farm). Stay tuned for more peach’tastic recipes.

Peach & Corn Salsa- Putting Up with ErinPeach & Corn Salsa- Putting Up with Erin

Peach and Corn Salsa

Yield: 3 pints


  • 6 ears of corn (de-eared)
  • 3 peaches (yellow or white)
  • 1 cup tomatoes (diced)
  • 1 green pepper (diced)
  • 1 red pepper (diced)
  • 2 jalapeño peppers (de-seeded and diced)
  • 1 onion (diced)
  • 1-1/2 tsp ground cumin
  • 2 Tbsp kosher salt
  • 1 tsp whole coriander seed
  • 1 tsp ground mustard
  • 1 tsp cayenne pepper
  • 1/2 cup water
  • 1 cup white vinegar


  1. Combine all ingredients in a large non-ionized pot. Bring mixture to a boil, lower heat and cook for 10 minutes.
  2. Ladle salsa into hot, sterilized pint jars leaving approx. 1/2 inch headspace. Remove air bubbles by running a knife around the edges of each jar.
  3. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 15 minutes. Remove from heat, let jars sit in the canner for an additional 5 minutes (to prevent syphoning). Remove jars from canner, let set on a folded towel on the counter top for 12-24 hours.
  4. Store in a cool dry place for up to 1 year.

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