Description
This Zesty Salsa Canning Recipe captures the bold, spicy flavors of summer using fresh garden tomatoes, onions, and peppers. Ideal for water bath canning, this homemade canned salsa is tangy, customizable, and shelf-stable—perfect for chips, tacos, soups, or gifting year-round.
Ingredients
10 cups chopped, peeled, seeded, and cored paste tomatoes (about 6 lbs)
5 cups chopped onions
5 cups chopped, seeded bell peppers
2 1/2 cups chopped hot peppers (adjust for spice preference)
3 garlic cloves, minced
1 1/4 cups vinegar (5% acidity)
2 tbsp finely chopped cilantro (optional)
1 tbsp salt (or to taste)
1 tsp hot pepper sauce (optional)
Instructions
Wash jars, lids, and bands in hot soapy water. Rinse and preheat jars in simmering water (180°F).
In a large pot, combine tomatoes, onions, bell and hot peppers, garlic, vinegar, cilantro (if using), salt, and hot sauce.
Bring mixture to a boil, then reduce to a simmer and cook at 180°F for 10 minutes.
Ladle hot salsa into jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and tighten bands fingertip-tight.
Place jars in water bath canner with at least 1 inch of water above them. Process:
15 minutes at 0–1,000 ft
20 minutes at 1,001–6,000 ft
25 minutes above 6,000 ft
Turn off the heat, let the jars sit in water for 5 minutes, then transfer to a towel-lined surface. Let cool undisturbed for 12–24 hours.
Check seals, label jars, and store in a cool, dark place for up to 18 months.
Notes
Use Roma or San Marzano tomatoes for ideal texture.
Always use vinegar or bottled lemon juice with 5% acidity to ensure canning safety.
Pulse ingredients in a food processor for ease, but keep it chunky.
The flavour intensifies over time—don’t oversalt before storing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (plus canning time)
- Category: Preserves / Condiments
- Method: Water Bath Canning
- Cuisine: Mexican-Inspired / American Homestyle