Description

This homemade salsa for canning captures the bright, fresh flavor of ripe summer tomatoes in a zesty, shelf-stable salsa you can enjoy year-round. Packed with chopped vegetables, tangy lime juice, and balanced seasoning, it’s perfect for chips, tacos, grilled meats, and more. Safe for water bath canning, it’s a must-have in every pantry.

Ingredients

Scale

6 cups (1.4 kg) blended fresh tomatoes (about 1.8 kg/4 lbs whole tomatoes)
¾ cup (115 g) red onion, chopped
2 cups (300 g) bell peppers, chopped
¼ cup (40 g) garlic, chopped
½ cup (75 g) jalapeño peppers, chopped
¼ cup (60 ml) freshly squeezed lime juice
2 tsp (4 g) paprika
2 tsp (10 g) sea salt
3 tbsp (37.5 g) granulated sugar
¼ cup (60 ml) white vinegar (initial)
⅓ cup (80 ml) white vinegar (added after simmering)

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Instructions

Prep Tomatoes: Wash, stem, and optionally peel tomatoes. Blend in batches until smooth. Add 1.4 kg purée to a stockpot.
Add Veggies: Stir in chopped onion, bell pepper, garlic, and jalapeños.
Season: Add lime juice, paprika, sea salt, sugar, and initial vinegar.
Simmer: Bring to a low boil and simmer uncovered for 1 hour, stirring occasionally.
Sterilize Jars: Wash jars or sterilize in water bath at 180°F (82°C).
Add Final Vinegar: Stir in remaining ⅓ cup vinegar after simmering.
Can it: Fill jars with hot salsa, leaving ½-inch headspace. Wipe rims, seal, and process in a water bath canner according to safe guidelines.

Notes

Always maintain vinegar/lime juice ratios for safe acidity.

Use fresh, firm tomatoes for the best flavor.

Add fresh herbs (like cilantro) after opening, not during canning.

Label jars and use within 1 year for peak freshness.

Prep Time: 25 minutes
Cook Time: 1 hour (plus canning time)
Category: Condiment
Method: Water Bath Canning
Cuisine: Mexican-Inspired