This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Canned Salsa
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- #4113
A fantastic DIY canned salsa that you'll want to have stocked up all year. Grab the freshest tomatoes in summer and simmer them down with onion, cilantro, and some fiery jalapenos.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
25 reviews
3 comments
ingredients
8 cups peeled, cored, chopped fresh tomatoes
2 cups seeded and chopped fresh jalapeno peppers
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 the ingredients in a large soup pot or Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a simmer and let cook for 10 minutes, stirring occasionally.
While the salsa is cooking, prepare a hot water bath in a large pot with a rack in the bottom. Fill it with enough water that it will cover the jars by 1-2 inches and heat the water to 180 degrees F. Place the empty pint jars in the water bath to heat them up.
When the salsa is done cooking, pour it into the heated jars leaving 1/4-inch headspace. Seal the jars and place back in the water bath. Bring the water to a rolling boil, place a lid on the pan and let boil for 15 minutes.
Carefully remove the jars from the water and let set untouched for 24 hours.
recipe tips
Use Roma tomatoes for a thicker, less watery salsa. If using other tomatoes you may need to remove the seeds and pulp if they are overly gelatinous.
Remove the seeds and membranes from the jalapeno peppers for a milder salsa. Leave them in for hotter salsa.
Store canned salsa in a cool, dark place for maximum shelf life.
Try different types of peppers for different flavored salsa.
Check the seals on the jars before storing to make sure they are airtight.
Clean the jars and lids thoroughly before filling to prevent contamination.
Label the jars with the date canned.
Try adding diced mango or pineapple for a sweet and spicy twist on traditional salsa.
Be sure to follow proper canning techniques to make sure the salsa is safely preserved.
common recipe questions
What type of tomatoes should be used for canned salsa?
You can use Roma, beefsteak, heirloom, or even cherry tomatoes. Choose fresh, ripe tomatoes for the best flavor and texture in your salsa.
Why should the jars be heated before filling with salsa?
Heating the jars helps to prevent them from breaking when filled with hot salsa and placed back in the water bath.
Can I adjust the level of spiciness in the salsa?
You can adjust the amount of jalapeno peppers used to control the heat level in the salsa. Or leave the seeds (some or all) in as that is where most of the heat is in the peppers.
Should I wear gloves when handling the jalapeno peppers?
To avoid irritating your skin or eyes, it's recommended to wear gloves when handling hot peppers like jalapenos.
How long can the canned salsa be stored?
Properly sealed jars of salsa can be stored in a cool, dark place for up to 1 year.
Can I use lemon juice instead of lime juice?
While lime juice is traditionally used in salsa, you can substitute with lemon juice.
What can I do if my salsa is too thin?
Simmer the salsa for a longer period of time to evaporate excess liquid and create a thicker consistency.
Can I add additional spices or herbs to the salsa?
Feel free to experiment with additional spices or herbs like cumin, paprika, or oregano.
Can I double or halve the recipe?
You can easily adjust the recipe to make more or less salsa to suit your needs.
Do I have to can the salsa?
You do not, you can use it immediately. But we also have other salsa recipes on the site that are meant to be used without the canning process.
tools needed
Sharp Knife: For chopping the tomatoes, jalapeno peppers, onion, and garlic. Make sure the knife is sharp to avoid squishing the soft tomatoes. A serrated knife may work best for the tomatoes if they are soft. Otherwise a chef's knife should be sufficient.
Cutting Board: To provide a stable surface for chopping the fresh ingredients. Choose a cutting board that is large enough to hold all the ingredients without overcrowding. If the tomatoes are extra juicy you may want to use a cutting board that fits over the sink, or place paper towels underneath it.
Large Soup Pot or Dutch Oven: For cooking the salsa over medium-high heat. Make sure the pot is large enough to hold all the ingredients and allow for simmering.
Stirring Spoon: Used to stir the salsa as it cooks in the pot. A long-handled spoon is helpful to avoid getting splattered with hot salsa.
Canning Jars: To store the finished salsa for long-term preservation. Make sure the jars are clean and sterilized before filling them with the hot salsa.
Canning Funnel: Makes filling the hot jars with salsa much easier and prevents spills and messes. You can also use a ladle if you don't have a canning funnel.
Jar Lifter: Used to safely remove the hot jars from the water bath. Prevents burns and provides a secure grip on the hot jars.
Rack for Water Bath: Placed in the bottom of the large pot used for the water bath to elevate the jars and allow the hot water to circulate around them for proper canning.
Water Bath Canner or Large Pot: For processing the filled jars of salsa. The water bath canner allows for proper heat distribution, but a large pot can work in a pinch.
what goes with it?
Homemade Tortilla Chips: because what's salsa without some crunchy chips to scoop it up?
Nachos: the bold flavors of the homemade canned salsa will pair perfectly with crispy tortilla chips and melted cheese in these nachos.
Tacos: slather this spicy salsa on top of your favorite tacos for an extra kick of flavor.
Quesadillas: serve this zesty salsa with your quesadillas to take your cheesy creation to the next level.
Enchiladas: smother your enchiladas in this tangy salsa before baking them in the oven instead of traditional enchilada sauce.
nutrition data
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.
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reviews & comments
January 28, 2023
This is a foolproof recipe. Made it dozens of times exactly as written and it's perfect. I have people constantly asking for the recipe. Thank you so much!! We just love it.
February 26, 2022
I had to stop in and leave a review. This was my second season canning salsa and my first year fell flat. The other recipe was the Ball recipe and way to vinegary for my taste. It was good, just not great. This recipe is FANTASSTICCC! Everyone who has gotten a jar as a gift wants more. My first batch had a few Sugar Rush Peach Peppers in it and my second batch was toned down with a little bell pepper.. both batches are amazing. Thank you so much! This recipe will be a family tradition <3
Does anyone know if I can safely omit the garlic? It does not agree with me and all the recipes Iâve seen have garlic.
Yes
December 7, 2019
I love this recipe! But I forgot to put the cilantro in my last batch! Will it be safe? I have already processed it and just saw the cilantro that I left out! What should I do?
Omit it. You can just add fresh cilantro when serving the salsa.
August 14, 2019
I have make this for the last 5 years and make at less 40 jars a year. The only thing I add is chipotle peppers in sauce in addition to hot peppers. I would rate it 10 if I could.
August 24, 2016
I did sub some bell, Hungarian, and Bulgarian peppers for some of the Jalapenos. I also added some home smoked Chipotle peppers.
August 30, 2015
We've been canning this recipe for years, and it is our absolute favorite! I've lost track of how many times we've been asked to share it. A lot of canned recipes up on the sweet side, which we don't like. This isn't sweet at all, and you can easily adjust the heat to your preference. Based on other reviews, we have tweeked the original to our liking: -reduce vinegar to a 1/2 c -increase lime juice to 1/3c -Add cumin and oregano to taste -Increase salt to 2-3 TBSP to taste We also run an immersion blender through half and finely hand dice the rest for more a more chunky salsa. A helpful tip: jalapeno heat is kind of a crap-shoot! I usually get everthing mixed/adjusted for taste W/O the jalapenos first. Then, we add those last so we can adjust the heat as desired. You can't go wrong with this recipe! The only downside is you won't be able to keep up with demand. Come early summer, everyone is very sad to be opening the last jar.
September 25, 2014
I used white vinegar not cider in this. Was very good.
September 23, 2013
Has this recipe been tested for safety by USDA or a university extension service?
June 30, 2013
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!
December 17, 2012
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.
September 25, 2012
Hey my last batch i forgot to core the tomatoes.. brain fart!! The salsa will be runny but is it still safe to eat??
Yes, it's safe. But like you said the texture will probably be a little different.
September 16, 2012
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.
September 13, 2012
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.
September 12, 2012
Great tasting salsa, My outcome with this recipe was that it produced six and a half pints of salsa not four.
September 8, 2012
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)
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.
August 28, 2012
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.
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.
August 5, 2012
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.
July 5, 2012
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.
May 29, 2012
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.
August 14, 2011
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?
August 31, 2010
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.
September 2, 2009
We have canned this recipe for several years now. It is the best. It's flavor is fabulous.
August 25, 2009
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!!
August 2, 2009
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.
November 27, 2007
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!!!