Homemade Salsa Recipe for Canning or Having Fresh
The Best Salsa Recipe for Canning
My garden is overflowing with tomatoes this year. I was super excited because I have been dying to make my own homemade salsa for canning.
I made some of the best canned salsa I’ve ever tasted before with my friend Stephanie two years ago and I’ve been missing it ever since! So, 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 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. However, 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.
Acids and Canning
When canning salsa, it is recommended to use store-bought lemon juice or lime juice or vinegar to add to the acidity of the salsa. 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 meets food safety guidelines, but it is good practice to refer to current USDA canning safety guidelines whenever doing home canning.
Final Thoughts
While documenting this homemade salsa canning recipe, I used Quart Wide Mouth jars and cut the recipe exactly in half and it made 3-quart jars. I used approximately 6 lbs of vine tomatoes to make the 3 quarts of salsa.
All in all, the whole process took me about 1.5 hours. That includes deseeding, chopping, peeling, boiling jars, etc.
Good luck with your canned salsa! I bet you’ll love it. 🙂 Let me know how it goes by leaving a comment below!
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Homemade Salsa Recipe for Canning or Having Fresh
Equipment
- Food processor
- Jars
Ingredients
- 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
- ½ cup cider vinegar
- ½ cup bottled lime juice
- ½ cup sugar
- 4 Tbs canning salt
- 1 tsp pepper
- 1 tsp cumin
- 1 bunch of cilantro
- 2 cans tomato paste 12 oz cans
Instructions
- Cut onions, peppers and tomatoes to desired size.
- I used a food processor for everything but my tomatoes so my ingredients are pretty finely chopped.
- Mix all ingredients together in a large stock pan.
- Heat over stove to a low boil for 10 minutes.
- Meanwhile warm lids on the stove in a small pan of water.
- Ladle hot salsa into warm sterile canning jars.
- Wipe the rims of the jars clean and place the warm lids on them and then secure the ring on the jar.
- Process in boiling water for 15 minutes.
- Place hot jars on a towel and let cool for 24 hours before moving.
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How many quarts does this recipe make? Looks delish! Thanks for sharing!
It makes 8 quarts. 🙂
Could you freeze this recipe?
Hi Kat! Freeze instead of canning? This past year I ran out of time to freeze a different salsa recipe and it worked well. Allow to thaw for a day or so in the fridge once you are ready to eat it.
I have been freezing for the last 3 years and it taste fresh and just like bottled or better. Try.
I just made this amazing salsa I made 15 jars last week and now I am making 30 jars this weekend great recipe
What is the nutritional guide based on ? It says 1, is 10 calories, what does that refer to. 1 Tbls?
Tastes great!!
The recipe makes 8 quarts, so the nutrition info is based off of 256 servings of 2 tablespoons each. Enjoy!
Can i use distilled vinegar?
Yep!
I made this salsa & it was soooo delicious! All my friends & family loved it too! They were so surprised that I made homemade salsa & that it was this good. They kept texting me as they made their way through the jar & saying how yummy it was. I limited the seeds in it so it wasn’t very spicy, but still very flavorful. 😋
Yay Sarah! That’s the best – when you can share and they LOVE what you created! 🙂
In an effort to keep home canning safe, I am bringing this peer-reviewed research article to your attention. Please contact me for additional assistance as we all share a passion for preserving and desire to help people learn the best practices for safety and success. http://www.foodprotection.org/files/food-protection-trends/sep-oct-19-savoie.pdf?fbclid=IwAR36t6hxbzSSLfr7YsO4sol6Wj3wF9GFdG3aHII19QvZRHvueT931-WSsNU
Do you have to use sugar?
Wow! This was amazing! Restaurant quality. I’ve never made salsa before. I did not have all of the ingredients I did have most of them though. I didn’t actually measure anything either. I received so many compliments. I only hope I can do it again.
I’m so glad it turned out well for you! Good job! Thank you for your comment and review, Angela.
Hi, can I use lemon juice in the place of vinegar, the vinegar flavor isn’t my families cup of tea errrr cup of salsa. Thank you so much for the recipe.
Hi Sherry, that should work fine.