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Canned Salsa

recipe at a glance
Rating: 5/5 5 stars
19 reviews
2 comments

ready in: under 30 minutes
serves/makes:   4 pints
  

recipe id: 4113
cook method: stovetop
Canned Salsa Recipe
photo by: Lisa
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ingredients

8 cups peeled, cored, chopped fresh tomatoes
2 cups seeded and chopped fresh jalapeno peppers, or to taste
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup cider vinegar
1/4 cup fresh lime juice

directions

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving 1/4 inch headspace. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.

added by

nikibone

nutrition

4 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
1684%
number of 4 star votes on this recipe
211%
number of 3 star votes on this recipe
15%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe2



Guest at CDKitchen.com




REVIEW: recipe rating
I used white vinegar not cider in this. Was very good.


Registered Member at CDKitchen.com
Member since:
Sep 23, 2013





REVIEW: recipe rating
Has this recipe been tested for safety by USDA or
a university extension service?


Guest at CDKitchen.com




REVIEW: recipe rating
My plan was to can some and eat the rest right away. So much for that, we ate ALL of it the first day! Next time I'll make two batches, one to can and one to eat!


Guest at CDKitchen.com




REVIEW: recipe rating
I think it's ok (as in safe) to substitute lemon or lime juice for the vinegar, if you don't care for the flavor. Keep the proportions, though. If the recipe calls for 1 cup of vinegar, substitute 1 cup of lemon.


Guest at CDKitchen.com




REVIEW: recipe rating
Hey my last batch i forgot to core the tomatoes.. brain fart!! The salsa will be runny but is it still safe to eat??


Registered Member at CDKitchen.com
Member since:
Sep 16, 2012





REVIEW: recipe rating
I made this salsa last night with tomatoes and peppers from my garden. Delicious and very much to my family's taste. I have to reiterate what a poster below says though. Don't reduce the amount of vinegar or acid called for in the recipe. This is because you are not just water bath canning tomatoes but peppers, onions etc. These lower the Ph of the product and this is why so much acid is needed to safely can them. If you want to make this with less vinegar, you have to pressure can rather than water bath can it. To do otherwise is to risk botulism which is very nasty indeed.


Guest at CDKitchen.com




REVIEW: recipe rating
This is similar to an uncooked salsa that my family loves. I decreased the vinegar to 1/2 cup and increased the lime juice to 1/3 cup. Instead of the garlic cloves I used 2 tsps garlic powder. I used Roma tomatoes which are less juicy and so made a thicker salsa. Came out delicious.


Guest at CDKitchen.com




REVIEW: recipe rating
Great tasting salsa, My outcome with this recipe was that it produced six and a half pints of salsa not four.


Guest at CDKitchen.com




REVIEW: recipe rating
It was a very good start, but way too much vinegar. You probably only need about a Tablepoon per pint to raise the acidity, especially when you include the lime juice. I will make it again but with much less vinegar. As with the rest of you, I added tomato paste, some black pepper, and a pinch of cumin. (As a guideline to acidity, the Ball Company, maker of all things canning, has a recipe for canned salsa that uses just 1 TBS vinegar per pint)


Guest at CDKitchen.com

salsagirl

COMMENT:
I've canned salsa for 20 years now and this is basically the recipe I used less the lime juice and white vinigar, not cider. I'd never can pints under 20 minutes though.


Registered Member at CDKitchen.com
Member since:
Aug 28, 2012





REVIEW: recipe rating
this is not meant to be inapropriate..but everyone that reviews the recipe seems to think that they can change the vinagar or lime juice content wiithout harm as if it was in there for taste....there is a biological reason for the acid in the recipe without it you could be poisoned.. harmful bacteria is controlled by the ph of the product...there should be a disclaimer attached to the recipe explaining this for peoples protection.as for the recipe ive tried dozens and it is about the best so far.


Guest at CDKitchen.com

newcanner

COMMENT:
This recipe looks great and I'd love to try it! However for all of those reducing the vinegar content, my understanding is that the amount of vinegar is important for adequate preservation. I would be cautious about using the product fairly quickly if lowering the amount of acid in the recipe. Perhaps I am mistaken though.


Guest at CDKitchen.com




REVIEW: recipe rating
We love this recipe and have been making it for several years. One variation we like is to add some canned chipotle peppers to give it some smoke flavor. We buy the small can of chipotle peppers in adobo sauce and chop up a few chipotles and add while cooking. We also add the tomatoe paste to make it a bit thicker. We can around 150 1/2 pints each season and make several different variations by changing the types of peppers to make some milder and some hotter. We get the most compliments on the ones with the chipotles.


Guest at CDKitchen.com




REVIEW: recipe rating
This was my first time to make salsa for canning. This was really good!! I did take the advice posted and I used 1/2 cup cider vinegar, 3 bell peppers, pepper to taste, and 1 can of tomato paste. I will be making this every year with our veggies from the garden.


Guest at CDKitchen.com




REVIEW: recipe rating
Not a bad recipe definitely cut the vinegar to 1/2 or 1/3 cup. 3/4 is too much. I added about 1tsp cumin, 1 tsp black pepper, 1 tbsp sugar(to cut the acid in the tomatoes and counteract the vinegar. Would leave the sugar out next time when reducing the vinegar more) and 2 small cans of tomato paste to thicken. I used a stick blender to get a finer consistency.


Registered Member at CDKitchen.com
Member since:
Jun 5, 2009





REVIEW: recipe rating
I used this recipe for my first time making salsa with tomatoes and hot peppers from our garden. I used vidalia onions to add a little sweetness and also a little black pepper and cumin (about 1/4 tsp each). I took the advice of some of the other reviewers and reduced the vinegar to 1/2 cup and added 1 tbs tomato paste. Who wants to buy salsa from the jar with a recipe like this?


Guest at CDKitchen.com




REVIEW: recipe rating
This was my first time gardening, canning and making salsa. I was able to use almost all the ingredients from my garden with this recipe. The salsa turned out great! I used a variety of peppers to give it a little more color. I also canned them in half pint jars to give away at Christmas with a bag of tortilla chips.


Guest at CDKitchen.com




REVIEW: recipe rating
We have canned this recipe for several years now. It is the best.
It's flavor is fabulous.


Guest at CDKitchen.com




REVIEW: recipe rating
I used this recipe for my first try at making salsa. It is wonderful!! I did add a can of tomato paste as the other ladies. The only thing I would chage would be a little less cider vinegar. Thank you!!


Guest at CDKitchen.com




REVIEW: recipe rating
This is a great recipe. I used homegrown roma tomatoes(thicker skin and less water than other tomatoes).Great flavor. I also loved the tip with adding tomato paste to thicken up also if needed.


Guest at CDKitchen.com




REVIEW: recipe rating
This is a great recipe! I have tried a few recipes, but this is my favorite! I have already emailed it to friends who want it. I use half the jalapeño seeds and it is perfect! I also add some tomato paste to thicken it up. Great stuff!!!