This post may contain affiliate links. Please see disclosure policy here.
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.
Check out more of my favorite recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Phaedra says
I make a Salsa using canned fire roasted tomatos, roasted Jalapeno, fresh garlic, onions, and cilantro. Can you can this recipe the same way? I have never cooked mine. I would like to be able to can it to give it out at the holidays. I was looking at some help and I thought you have more expertise than I do with canning. I have just canned jams and peaches.
Thanks for any insight you may share.
Shannon says
I have been making uncooked, pico de gallo style salsa all summer. I love the fresh flavors and would love to can it. All the recipes I have found are for cooked salsa. Could I process my fresh salsa in a water bath and can it? Or is it necessary to cook it first? I would love to be able to enjoy the taste of summer all year long.
Leigh Anne says
I am not a canning expert and know there are certain things you need to be careful with. I always recommend contacting your local county extension office to get correct info. My guess is with the fresh salsa you would need to freeze it rather than water bath/steam it. You may ask them if you could pressure cooker but then it would end up cooked and lose its fresh taste. Freezing may be your best bet but check with the extension office.
Leigh Anne says
I am not much of a canner and always direct my questions to our local extension office. Last thing I want to do is give someone botulism!! I’d call them and ask. I know with tomatoes you are dealing with acidity levels etc.
Jackie Christensen says
Leigh Anne I use this recipe, use hot peppers & the last half hour of cooking, we add canned corn, looks pretty and taste great.
Thanks for all you do.
Leigh Anne says
Love the idea of adding corn to it. I love corn salsa. I just may have to steal your idea
JaNae says
Hi Leigh Anne! I’ve been following your blog for several months now! I love it. I tried this salsa last week, and we have been enjoying it ever since! Thanks for the great and easy recipe!
Karen says
Looks great Leigh Anne! And how did I not know you can buy bags of frozen chopped onions!
Leigh Anne@Your Homebased Mom says
To answer the questions about how many tomatoes makes 16 cups – it really varies. It really depends on the size of your tomatoes. I used romas and they were very small so I’m sure it took a lot more.