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This Canned Salsa Recipe is easy to make and full of amazing flavor. The perfect combination of sweet and heat.
Why. You’l Love This Recipe!
Easy to Do: You use a water bath canning method for this homemade salsa, there is no pressure cookie needed.
Perfect Flavor: The flavor of this salsa is just right. A little sweet, just the right amount of heat, and all the delicious flavors simmered together. The pint size jars are perfect for enjoying or sharing. I think it is the best salsa recipe!
Ingredients Needed
- Tomatoes. I used the tomatoes I had left in my garden which was a combination of roma tomatoes and Early Girl tomatoes. A meaty tomato works best for salsa. If you like chunky salsa chop your tomatoes by hand. I like to put mine in the blender and pulse them a few times but don’t pulverize them though!
- Onions. One thing you should know about me is that I don’t chop onions. They make me bawl like a baby! This salsa recipe calls for a lot of onion so Jim chopped them for me. He also chopped the peppers and come to think of it he also chopped the tomatoes too. I guess I better say Jim made salsa.
- Peppers. This particular salsa recipe is a very mild one, in fact it is sweet. It uses very mild peppers such as green bell peppers and Anaheim peppers.
- Garlic. Fresh and minced.
- Brown Sugar. If you prefer a less sweet salsa, use less sugar.
- Kosher Salt and Black Pepper
- Apple Cider Vinegar. You can also use white vinegar.
How to Make Canned Salsa
- Place all your ingredients into a large pot and bring to a boil.
- Reduce heat and simmer on the stove for 3 hours.
- Pour salsa into clean, sterilized jars.
- Ladle salsa into prepared jars. Leave a one inch head space and wipe off rims of canning jars with a kitchen towel. Add the lids.
- Process in water bath canner or steam canner for 15 minutes.
Tips
- The recipe makes 9 pint size jars of salsa. Pint size jars are great for sharing and gifting. Give a jar of salsa along with a bag of tortilla chips as a gift to friends and neighbors.
- If you want a hotter salsa use some jalapeno peppers or serrano peppers.
Frequently Asked Questions
Do I need to peel my tomatoes?
It is up to personal preference if you peel your tomatoes before making salsa. If you want to remove the skin, you can find some tips for here. I left the skins on.
How many tomatoes does it take to make 16 cups of tomatoes?
It totally depends on the size and type of tomato you use. I used Romas which were a bit smaller so needed more than if I had used a bigger tomato such as an Early Girl or a Beef Steak.
What is the shelf life for canned salsa?
If processed correctly and with a proper seal, canned salsa has a shelf life of one year.
Can I substitute lemon juice or lime juice for the vinegar?
According to preservation educators it is safe to substitute bottled lemon juice OR bottled lime juice for the vinegar in salsa recipes. But NOT the other way. It is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.
Can I add other things into this salsa such as mango or pineapple?
Not if you are going to can it. Those things will change the acidity level and this recipe has only been tested as written.
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Canned Salsa Recipe
Ingredients
- 16 cups tomatoes blended. Do not pulverize, you still want some chunks
- 5 green peppers chopped
- 5 onions chopped (I only used 4)
- 4 anaheim peppers chopped fine
- 4 cloves garlic
- 1 1/2 cups brown sugar
- 3 Tbsp salt
- 1 Tbsp pepper
- 2 cups apple cider vinegar
Instructions
- Put all ingredients into pot
- Boil down for 3-4 hours
- Put into pint jars
- Process for 15 minutes
- Makes 8-10 pints
Nutrition Facts:
Maile says
I’m so glad you posted your recipe. I have quite a few tomatoes coming on all of a sudden and wanted to try salsa but was hesistant. Since I have like just about every recipe of yours I’ve made, I have confidence the salsa will be great too. thanks!!
Barb in Palm Beach, FL says
Hi there-
I feel we should be neighbors, I love your posts, and ideas, so many mimic my ideas in my head as well. You have a beautiful daughter and I loved seeing your Europe photos over the summer, such a fun place to go with mother/daughter as I have in the past too.
Getting back to the comment-I was just thinking of canning some salsa this coming week ( I live in HOT South FL) so salsa is a favorite all year long and I thought it would be a great holiday gift with a bag of blue chips and a cilantro plant. I would love to try your mild recipe, can you give me an idea of how many tomatoes 16 cups would be? I shop at the farmer market so I usually buy by the bucket or the pound. This will be an adventure, I have all the supplies, but finally ready to jump in. Thanks for your inspiration.
PS-I posted about your sour cream apple bars, I have made them in the past as well, so so good, I did them on my blog for APPLE Week!
Warmly,
Barb in Palm Beach, FL
FoodontheTable says
Thanks for sharing! I love making my own salsa and have never really found a canned salsa that I liked that much.
Lisa says
thats a cool canner/steamer. I too used to can peaches etc. But with a “empty house” I dont need to any more. But salsa is a great idea. That would be a great holiday gift.
Deon says
Thanks for sharing since you posted the first photos of it I have been dyeing to know what was in it. I have one question how many tomatoes does it take to get 16 C tomatoes?