Bring a pot of water to a boil and prepare a large bowl filled with ice-cold water.

Boil half of the peaches for 60 seconds and transfer them to the cold water. Repeat with the remaining peaches.

Once cooled, slip the skins off the peaches, cut them around the pit, and remove the pit. Dice the peaches and toss with ½ cup of lime juice.

Blanch the tomatoes in boiling water for 60 seconds, then transfer to cold water to peel. Chop the drained tomatoes coarsely.

Prep the bell peppers, onions, jalapeños, and garlic by finely dicing and mincing them respectively.

In a large pot, combine all chopped vegetables (except for the peaches), cumin, red pepper flakes, smoked paprika, salt, vinegar, and ¼ cup lime juice. Bring to a boil.

Reduce heat to low and cook uncovered for 15 minutes, stirring often.

Stir cornstarch into the diced peaches and add to the cooked mixture, combining thoroughly without cooking again.

Ladle the salsa into sterilized pint jars, filling to ½ inch from the top. Run a knife along the edges to release air bubbles, wipe jar rims, and seal with lids.

Process jars in boiling water bath for 15 minutes, then remove and let cool without disturbance.