Let’s create this flavorful Slow-Cooker Peach Salsa:

1. Combine Initial Ingredients in Slow Cooker:

• Prepare your vegetables and fruit: Chop the tomatoes (no need to peel unless desired), chop the onion, seed and finely chop the jalapeño peppers (wear gloves if sensitive!), mince the garlic, and peel and chop all the peaches. Divide the chopped peaches into two equal portions (2 cups each).
• In the insert of your 5-quart slow cooker, combine the chopped tomatoes, chopped onion, finely chopped jalapeño peppers, ½ to ⅔ cup packed brown sugar (start with less if peaches are very sweet), ¼ cup minced fresh cilantro, minced garlic, and 1 teaspoon salt.
• Add half (2 cups) of the chopped peeled fresh peaches to the slow cooker.
• Stir all these ingredients together well to ensure they are evenly mixed.

2. Slow Cook the Salsa Base:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 3-4 hours, or until the onion is tender and the flavors have started to meld. The mixture will become quite juicy.

3. Add Tomato Paste and Remaining Fresh Peaches:

• After the initial cooking time, stir the entire can (6 ounces) of tomato paste into the hot salsa mixture in the slow cooker until well combined.
• Stir in the remaining 2 cups of fresh chopped peaches. This second addition of peaches will retain more of their fresh texture and flavor.

4. Cool Completely:

• Turn off the slow cooker. Allow the salsa to cool completely at room temperature. As it cools, the flavors will continue to meld and the salsa may thicken slightly more.

5. Store:

• Once completely cool, transfer the Slow-Cooker Peach Salsa to covered containers.
• Refrigerate: Store in the refrigerator for up to 1 week.
• Freeze: For longer storage, transfer to freezer-safe containers, filling to within 1/2 inch of the tops to allow for expansion. Freeze for up to 12 months. Thaw frozen salsa in the refrigerator before serving.

The two additions of peaches make this salsa extra special!