Description
This vibrant and zesty homemade salsa recipe is perfect for canning, allowing you to enjoy fresh, tangy salsa any time of year. Made with peeled tomatoes, onions, peppers, garlic, and a blend of spices, this salsa simmers gently to develop rich flavors and can be stored safely through water bath canning for long-lasting freshness.
Ingredients
Produce
- 7 cups tomatoes, peeled, cored, and chopped (about 4-5 pounds)
- 2 cups onion, finely diced
- 1 cup green bell peppers, chopped
- 4 jalapenos, finely diced (remove seeds for a milder salsa)
- 1-2 serrano peppers, finely diced (omit for milder salsa)
- 5 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
Pantry
- 6 oz tomato paste (one small can)
- 3/4 cup white vinegar
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1/2 tbsp sugar
- 1 tbsp salt
Instructions
- Prepare Tomatoes: Cut a small X on the bottom of each tomato opposite the stem. Bring a pot of water to a boil and carefully place tomatoes into boiling water for 10–20 seconds. Immediately transfer to ice water. Once cooled, peel, core, and chop to get 7 cups of chopped tomatoes.
- Prep Vegetables: Finely dice the onion, green bell pepper, jalapeños, and serrano peppers if using. Mince the garlic and roughly chop the cilantro.
- Combine Ingredients: In a large stock pot or Dutch oven, combine chopped tomatoes, onion, bell peppers, jalapeños, serrano peppers, garlic, cilantro, tomato paste, white vinegar, lime juice, ground cumin, dried oregano, sugar, and salt. Stir well to mix.
- Cook Salsa: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Then reduce heat to low and let simmer for about 30 minutes until the flavors develop and salsa slightly thickens.
- Jar the Salsa: Spoon the hot salsa into 5 pint-sized canning jars, leaving about 1/2 inch headspace. Remove air bubbles, wipe rims clean, and place new clean lids and screw bands on jars.
- Process via Water Bath Canning: Process the jars in a boiling water bath for 20 minutes, adjusting for altitude as needed. Do not start the timer until water reaches a full rolling boil.
- Cool and Store: After processing, turn off heat and let jars rest in warm water for 5 minutes. Remove jars and place on a towel on the counter—do not place directly on a cold surface. Allow jars to cool undisturbed for 24 hours to ensure lids seal.
- Storage: Store sealed jars in a cool, dry place for 12-18 months for best quality. If any jars do not seal, refrigerate and consume within 2-4 weeks. Enjoy your homemade salsa!
Notes
- Remove seeds from jalapeños for milder salsa or omit serrano peppers to reduce heat.
- Ensure jars are sterilized before filling to prevent spoilage.
- Adjust boiling water bath processing time according to altitude for safety.
- The 1/2 inch headspace is important to allow for expansion during processing.
- If you prefer, salsa can be kept refrigerated without canning for immediate use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
