Description

This Homemade Salsa for Canning is a garden-fresh blend of ripe tomatoes, bold spices, and tangy lime—perfect for preserving summer’s bounty. Safe for water bath canning, it delivers just the right balance of heat and acidity. Enjoy it with chips, tacos, or as a homemade gift all year round.

Ingredients

Scale

1.8 kg (4 lbs) fresh tomatoes, blended (about 6 cups)
115 g (3/4 cup) red onion, chopped
300 g (2 cups) bell peppers, chopped
60 g (1/4 cup) garlic, chopped
75 g (1/2 cup) jalapeño peppers, chopped (de-seeded for milder heat)
60 ml (1/4 cup) fresh lime juice
2 tsp paprika
2 tsp sea salt
38 g (3 tbsp) granulated sugar
60 ml (1/4 cup) white vinegar (first portion)
80 ml (1/3 cup) white vinegar (second portion)

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Instructions

Wash, core, and optionally peel tomatoes. Blend to desired texture.
Add tomatoes to a large pot. Stir in chopped onion, bell peppers, garlic, and jalapeños.
Add lime juice, paprika, salt, sugar, and 1st portion of vinegar.
Bring to a boil over medium heat. Simmer uncovered for 1 hour, stirring occasionally.
Meanwhile, sterilize jars and keep them hot until ready to fill.
After 1 hour, stir in the remaining vinegar.
Fill hot jars using a funnel, leaving 1.25 cm (1/2 inch) headspace. Remove air bubbles and seal.
Process in a boiling water bath for 15 minutes (ensure jars are submerged by 2.5 cm / 1 inch).
Let cool upright for 24 hours. Check seals before storing.

Notes

Use firm tomatoes like Roma for the best consistency.

Keep the vinegar and lime juice as written for safe acidity.

For milder salsa, reduce or de-seed the jalapeños.

Store sealed jars in a cool, dark place for up to 1 year.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Canning (Water Bath)
Cuisine: Mexican-Inspired