Salsa Canning Recipe

5 / 5 (1 review) 11 Comments



My garden is overflowing with tomatoes this year. I was super excited because I have been dying to can my own salsa. I canned salsa with my friend Stephanie two years ago and it is was so yummy. I have been missing it. I called her up and got her awesome recipe and made just a few modifications, like adding a little extra of the two things I love most about salsa, cilantro and lime.

salsa ingredients

Salsa Hotness Factor: When preparing your peppers keep in mind the more seeds you leave in your salsa the hotter it will be. If you want a medium salsa I recommend leaving in seeds from half of these peppers (excluding bell), if you want a mild salsa remove all of the seeds. If you want a hot salsa leave all of the seeds in except the bell peppers.

Pepper slicing tip: I like to cut all of my peppers and onions in a food processor. It is so much faster. Be sure to use gloves when you cut peppers by hand. You will have to cut the stems off and de-seed the peppers even if you use a food processor so make sure you wear gloves. My sweet husband de-seeded all of my peppers for me and cut the pepper stems and them I ran them through the food processor. I told him he should wear glove and I guess her assumed he was not touching the peppers enough to need them, when he went to take his contacts out later that night his eye burned super bad. So wear gloves people. 🙂



Acids and canning: It is recommended to use store bought lemon juice or lime juice or vinegar to add to the acidity of salsa for canning. If I am making fresh salsa and not canning it I like to use fresh lime rather than the vinegar or bottle juice.

This recipe has worked for me and I have done my best to make sure it is meets food safety guidelines, but it is good practice to refer to current USDA canning safety guidelines whenever doing home canning.

Salsa Canning Recipe

5 / 5 (1 review)
Prep Time: 10 mins | Cook Time: 25 mins
Yield: 8 quarts | Serves: 256 servings


  • 20 cups diced and peeled tomatoes
  • 4 medium onions diced
  • 2 jalapenos
  • 2 aneheim peppers
  • 1 pasilla
  • 2 red bell peppers
  • 2 green bell peppers
  • 2 yellow bell peppers
  • 10 cloves garlic (10 tbs minced garlic)
  • 1/2 cup cider vinegar
  • 1/2 cup bottled lime juice
  • 1/2 cup sugar
  • 4 Tbs canning salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 bunch of cilantro
  • 2 (12 oz) cans of tomato paste


  1. Cut onions, peppers and tomatoes to desired size.
  2. I used a food processor for everything but my tomatoes so my ingredients are pretty finely chopped.
  3. Mix all ingredients together in a large stock pan.
  4. Heat over stove to a low boil for 10 minutes.
  5. Meanwhile warm lids on the stove in a small pan of water.
  6. Ladle hot salsa into warm sterile canning jars.
  7. Wipe the rims of the jars clean and place the warm lids on them and then secure the ring on the jar.
  8. Process in boiling water for 15 minutes.
  9. Place hot jars on a towel and let cool for 24 hours before moving.
Ingredients: Apple cider vinegar, Bell Pepper, Cilantro, Cumin, Garlic, Jalapeno, Lime Juice, Onion, Pepper, Peppers, Salt, Sugar, Tomato
Meal Type: Sauces, Spreads, and Dressings, Summer
Categories: DIY, Finger Food and Dips, Mexican, Canning & Preserving

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