Description
This zesty salsa canning recipe brings together ripe tomatoes, sweet bell peppers, hot chilies, onions, and garlic for a bold, fresh, and shelf-stable salsa you can enjoy all year. Perfect for preserving your summer garden harvest, this homemade salsa bursts with flavor and is safe for long-term pantry storage.
Ingredients
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10 cups chopped, peeled, seeded, and cored paste tomatoes (about 6 lbs / 2.7 kg)
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5 cups chopped onions (about 1.5 lbs / 680 g)
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5 cups chopped, seeded bell peppers (about 2 lbs / 900 g)
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2½ cups chopped hot peppers (about 1 lb / 450 g)
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3 garlic cloves, minced
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1¼ cups vinegar with 5% acetic acid (295 ml)
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2 tbsp finely chopped fresh cilantro (optional)
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1 tbsp salt (optional, to taste)
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1 tsp hot pepper sauce (optional)
Instructions
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Sanitize jars in hot water (180°F / 82°C) for 10 minutes and keep hot until ready to fill.
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In a large pot, combine tomatoes, onions, bell peppers, hot peppers, garlic, vinegar, cilantro, salt, and hot sauce (if using).
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Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally.
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Using a funnel, ladle hot salsa into hot jars, leaving ½-inch (1.3 cm) headspace.
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Wipe rims clean, apply lids, and screw bands on fingertip-tight.
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Place jars in water bath canner, ensuring they’re covered by at least 2 inches of water.
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Bring to a boil and process for 15 minutes (adjust for altitude).
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Let jars sit in hot water for 5 minutes before removing.
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Cool undisturbed for 12–24 hours.
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Check seals. Store sealed jars in a cool, dark place for up to 12–18 months.
Notes
Use paste tomatoes (Roma, San Marzano) for thicker salsa with less liquid.
Always use vinegar with 5% acidity for safety.
Add cilantro or lime juice just before serving for extra brightness.
Freeze if you prefer not to can—just cool completely and store in freezer-safe containers.
- Prep Time: 40 minutes
- Cook Time: 25 minutes (including simmering and processing)
- Category: Condiment / Canning
- Method: Water Bath Canning
- Cuisine: Mexican / American