Dinner

Easy Homemade Canning Salsa Recipe

ByRafael Mansero October 30, 2025October 30, 2025

Introduction

This easy homemade salsa recipe is perfect for canning and enjoying all year long. With fresh tomatoes, peppers, and a hint of lime, it delivers vibrant flavors that complement many dishes. Plus, making your own salsa lets you control the heat and ingredients.

A close-up view of a clear glass jar filled with chunky red salsa, showing visible bits of green herbs and small pieces of tomato and pepper inside. The salsa has a slightly wet, textured look with a mix of red, green, and orange colors. The jar sits on a wooden surface with bright green jalapeño peppers and a wedge of light green lime nearby, along with some fresh cilantro leaves. The background is softly blurred with more jars filled with similar salsa. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 cups tomatoes, peeled, seeded, and chopped (about 10-12 medium tomatoes)
1 large white onion, finely chopped
2-3 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
1 large green bell pepper, finely chopped
4 cloves garlic, minced
1 cup fresh cilantro, chopped
1/4 cup lime juice (about 2 limes)
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 cup white vinegar (5% acidity)
1 tablespoon sugar (optional)

Instructions

Step 1: Bring a large pot of water to a rolling boil. Score the bottoms of the tomatoes with an “X”. Blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. Peel, core, seed, and coarsely chop the tomatoes.
Step 2: In a large pot, combine the chopped tomatoes, onion, jalapeños, green bell pepper, garlic, cilantro, lime juice, salt, cumin, black pepper, vinegar, and sugar if using. Stir until well mixed.
Step 3: Heat the mixture over medium-high until boiling, then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally until slightly thickened.
Step 4: While the salsa simmers, sterilize pint or quart canning jars and lids by boiling for 10 minutes or running through a hot dishwasher cycle.
Step 5: Ladle the hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe the rims clean, place lids on, and screw on the bands fingertip-tight.
Step 6: Place jars in a boiling water canner, ensuring water covers jars by 1-2 inches. Process pint jars for 15 minutes and quart jars for 20 minutes, adjusting for altitude if needed.
Step 7: Remove jars carefully and place on a towel or cooling rack. Let cool 12-24 hours, then check seals—the lids should not flex when pressed. Store sealed jars in a cool, dark place. Refrigerate after opening.
Step 8: Enjoy your homemade salsa with tortilla chips, tacos, or your favorite dishes!

Tips & Variations

Adjust jalapeño quantity to control salsa’s heat level.
Use Roma tomatoes for a thicker salsa or heirlooms for richer flavor.
Add a splash of smoked paprika or chipotle for a smoky twist.
Consider adding diced mango or pineapple for a sweet variation.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate salsa and consume within 1-2 weeks. Reheat gently if desired, but salsa is also delicious served cold or at room temperature.

How to Serve

A clear glass jar filled to the top with thick salsa, showing a rich mix of red tomato pieces, green peppers, and bits of onion, all blended into a chunky, textured sauce. In the background, there are more jars filled similarly with salsa, some with silver lids resting beside them. The jars stand on a smooth wooden surface, while a small green pepper and a ripe red tomato add pops of color near the jars. The overall look is fresh and homemade. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes provide the best texture and flavor for canning salsa, but if fresh are unavailable, use high-quality canned whole peeled tomatoes as a substitute. Adjust seasoning to taste.

How do I know if my jars sealed properly?

After cooling, press the center of each lid. A proper seal will not flex or pop. If any lids move, refrigerate those jars and consume the salsa within a few weeks.