Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!
I wish I could invite all of you over to my house so you could have a bite of this homemade salsa for canning. It’s one of the best things that’s ever come out of my kitchen.
My mother-in-law brought me 75 pounds of tomatoes last week… which sounded really good until I saw exactly how many tomatoes 75 pounds really is. I naively thought I could make salsa, homemade tomato sauce and canned diced tomatoes in a single afternoon, which turned into 2 days of non-stop homemade salsa making.
The hours are worth it. I’m currently looking at 60 jars of salsa in my kitchen, of which my husband has already gone through 3 of them in a week. Oh yeah, this salsa is drinkable.
This recipe is written to be canned, but you don’t need to. It will make a lot of salsa but you could also pour it into jars and gift it to friends without canning. However– don’t be intimidated by the canning process. It couldn’t be simpler and you don’t need any fancy equipment to do it.
The hundreds of 5-star reviews speak for themselves. You are going to love this canning salsa recipe and this post will walk you through everything you need to make your own homemade salsa.
For this salsa canning recipe, you’ll need the following:
Prepping all of your ingredients first will make canning salsa much easier in the long-run. The only difficult thing is removing the skins from the tomatoes ahead of time (this is how to peel tomatoes). If you are making a hot salsa, then I highly recommend using gloves when chopping the hot peppers.
You can make slight adjustments to this recipe, but as this recipe has been verified and tested for safety, I do not recommend making any other adjustments other than what is listed below. If you are making this recipe as homemade salsa and not for canning, then you can make any adjustments to taste.
Depending on the heat of your jalapenos, this recipe is mild to medium, as written. If you would like it hotter, note that you cannot add more peppers, but you can substitute the type. This salsa recipe for canning uses 2 1/2 cups of chopped bell peppers along with 3-4 medium jalapeños.
If you want more heat, then I recommend subbing in some of the chopped bell peppers for spicier peppers. When I make this hot, I usually add 2 cups of chopped bell peppers and 1/2 cup of chopped jalapeños with the seeds. If you want a very mild salsa, make sure to remove the seeds and ribs from your jalapenos before adding them, or you can omit them altogether.
You can use bottled lemon juice instead of vinegar for this recipe in the same amount, though I highly recommend the vinegar option and note by the hundreds of reviews that this salsa does not taste vinegary. Fresh lemon or fresh lime juice is not pH standardized to be used in this recipe, but bottled lemon is safe. However, as you can see from the comments, even if you dislike vinegar in your salsa, it doesn’t taste like vinegar! I love and recommend the original version posted here, but bottled lemon juice is also OK.
This recipe uses canning salt, the same consistency as table salt. As salt does not change the pH, you can use more or less salt. I find the amount of salt perfect, but if you are salt sensitive, I recommend adding as you go and tasting. It’s always easy to add more salt, but you cannot take away salt once it’s added.
Lastly, if you prefer fresh herbs in your salsa, I recommend adding them once you open a jar. This is for taste and appearance, as fresh herbs, like chopped cilantro, will turn very dark green once canned. You can use a small amount of dried herbs if you’d like.
Put all of your ingredients into a large stock pan and simmer for at least 30 minutes until it thickens. I highly recommend grabbing a few spoonfuls and enjoying it with chips while it cooks.
Pour salsa into clean jars. See below for how to clean your jars before adding in the homemade salsa. I use a funnel to keep things clean, but ensure you wipe the top of the jar before putting the tops on. Place the tops on the jars and seal to close.
Place the filled jars into a hot water bath and process for 30 minutes, ensuring the jars are submerged in hot water the entire time.
Carefully remove the jars from the hot water bath canner and place on a rack or a kitchen towel until cool to the touch. (I use these u003ca href=u0022https://amzn.to/2OLNMJfu0022u003etongsu003c/au003e to make things easier and I highly recommend them if you are going to can. It makes things a lot easier!)
It’s a little bit of work upfront, but the results for this homemade salsa are so worth it. Plus, good salsa is ridiculously expensive, and if you can make your own for just a dollar or two a jar, it’s worth it!
Store cooled homemade salsa in a dark place, like a pantry, for up to 18 months.
You’ll need to first remove the tomato skin before you chop your tomatoes. This is essential to make this salsa recipe safe for canning.
To do this, make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place them directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
If you are new to canning tomatoes, I have a step-by-step guide for how to peel tomatoes.
After you peel your tomatoes, it’s time to chop them. To make things easier, you can use your food processor. I did one batch of chopping everything by hand and one roughly chopping using the food processor, and the results were really similar. If you want your salsa to have more texture, then I recommend chopping the tomatoes by hand and using the food processor for everything else.
You’ll need to ensure your jars are clean and sterile before canning. This is a safety recommendation to eliminate bacteria, dust, and microorganisms that may have been on your jars; this is even true for brand-new jars.
You can wash your jars in the dishwasher or by hand, but note that your dishwasher will not sterilize jars unless you use a sterilizing cycle.
What I do is wash my jars and lids in the dishwasher using a wash and sterilize cycle. Then, I leave them in the closed dishwasher after the cycle to keep the jars both clean and warm while my salsa is cooking. You want your jars to be warm before adding in the warm salsa before canning.
When choosing tomatoes for canning salsa, you’ll ideally want to choose paste tomatoes. Paste tomatoes are more fleshy and therefore contain less juice and fewer seeds than other types of tomatoes, which makes them perfect for salsa.
Paste tomatoes are also ideal when making homemade canned tomato sauce.
The most popular types of tomatoes for salsa:
All that said, the best type of tomatoes are whatever tomatoes you have on hand! Ask your local farmer’s market or local farm if they have canning tomatoes or uglies! The uglies are what most tomato farmers sell for dirt cheap- they are ugly, misshapen tomatoes that are perfect for salsa making.
If your tomatoes are very watery, it’s OK! Just remove some of the seeds before chopping for a less watery salsa.
This recipe is written as safe to can, but it’s also a fantastic homemade salsa recipe without canning! If you are going to make it as a homemade salsa recipe, then you are free to make more adjustments in the ratio of tomatoes to peppers and onions. Note that I don’t think you need to do this as the recipe is fantastic as is. However, there is more leeway based on taste preference as opposed to safe canning practice.
If you prefer a smaller batch of homemade salsa, you can halve or even quarter this recipe if you plan on enjoying it immediately. You can also freeze any leftovers without needing to follow the canning process.
To pressure can (below 4000 ft) pressure can at 5 pounds pressure for 10 minutes.
If you are above 4000 feet, then add 10 minutes to the processing time.
Yes. This recipe was developed by a Master Canner and has been in my husband’s family for 40 years. It has also been verified by the OSU Home Food Preservation center.
You cannot add in more peppers, but you can substitute the type of peppers. This salsa recipe for canning uses 2 1/2 cups of chopped bell peppers along with 3-4 medium jalapeños. If you want more heat, then I recommend subbing in some of the chopped bell peppers for spicier peppers. When I make this hot, I usually add 2 cups of chopped bell peppers and 1/2 cup of chopped jalapeños.
Yes, you can use bottled lemon juice instead of vinegar for this recipe in the same amount. Fresh lemon or fresh lime juice is not pH standardized and, therefore cannot be used in this recipe, but bottled lemon is safe. However, as you can see from the comments, even if you don’t think you like vinegar in your salsa, it really doesn’t taste like vinegar! I love the original version posted here and recommend it, but bottled lemon juice is also OK.
Yes, salt does not affect pH levels so you are welcome to use less salt than written here.
You can add dried cilantro to this salsa canning recipe if you’d like. However, I’d recommend instead adding in fresh cilantro when you go to serve this salsa recipe instead. Cooking the cilantro will lessen its flavor and make it darker and softer and may not be appealing in the canned salsa.
As written, this recipe will make ~7-8 pint jars of salsa. As long as you followed the ingredients and didn’t make substitutions, it’s OK if you get a little less. This will depend on how long you let the salsa cook for, how large your tomato chunks are and how watery your tomatoes are.
This homemade salsa is delicious with tortilla chips, and it’s fantastic in my vegan queso, vegetarian bean chili, enchiladas, and more.
If you like this best salsa recipe for canning, then you will love my Creamy Jalapeno Salsa, my Salsa Verde, Pico de Gallo, Salsa Roja, Peach Habanero Salsa, Fresh Mango Salsa and my Black Bean and Mango Salsa!
Looking for more things to can? I recommend my Spaghetti Sauce for Canning and my post on How to Can Fresh Tomatoes.
If you make this recipe, come back to rate it and leave a comment. Seeing you make my recipes makes my day! You can also use the hashtag #delishknowledge on social media.
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The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!
You can make this salsa as spicy or hot as you’d like. For a hot salsa, I use 4 Serrano (or habanero peppers) with the seeds. For a milder salsa, seed 1-2 of the jalapeños before chopping. For very mild salsa, seed all of the jalapeños. Remember that the heat will lessen as the salsa sits, so I tend to error on being spicy then not. It’s hard to correct spice level so if you don’t like things spicy, then start with only 1 jalapeño and go from there.
However, note that you can decrease the amount of jalapeños but you cannot increase for pH balance. If you prefer a very hot salsa, then you’ll want to sub in a hotter pepper for the jalapeños OR you can sub jalapeños for some of the green pepper.
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(1,424 comments) leave a comment
I have never made salsa before. But WOW!! I cant eat real spicy food. So I made a few alterations. So for those out there that are a little Leery here is what I did since there were no green peppers. My daughter picked those small sweet peppers, I don’t; know the measurement just what looked good. (Yep I’m one of those people who just puts it looks good,) I used 1 full large yellow onion cut small. I also used 5 jalapeno seeds cleaned out. I used 2 cans of tomato paste we like it thick. I did not put the last can in until the end and left the lid off, I just out mine in there crock pot and let everything get happy together. It had some kick to it but nothing I couldn’t handle. Wow this was amazing,So don’t be afraid no alter just a bit however keep close to this recipe. Just letting you know don’t be afraid to play with it. The sweet peppers tone it down.Alexandra Caspero you made me a believer you can make it to fit your taste. First time I’ve ever made salsa tank you. I will be growing Roma tomatoes this year
I made this this past fall and it came out so good,, Especially with all the garden fresh produce. I want to make again so I have a question. Can I use my homemade canned tomatoes? They are just tomatoes.
I haven’t done this, but there have been several people who have used canned tomatoes with great results!
My wife and I love Salsa. Especially me. But my wife is a little more particular about her salsa…or should I say about the texture of the salsa. She prefers the salsa to be smooth and thick; without chucks of tomatoes, onions and peppers. So I was wondering, once the ingredients have cooked, can I use an immersion blender to puree the sauce smooth without hurting the recipe?
Yes, I’ve pH tested this and it works
My husband does not like bell peppers Can I just leave them out? Maybe add more tomatoes?
I don’t recommend adding more tomatoes, but you can omit the bell peppers
Delicious! Made almost 16- 8oz jars by doubling the recupe. Made one medium and one a bit more spicy for my man. I also added a bit more tomato paste due to it being a bit runny (might be a good idea to strain your diced tomatoes)
Everyone loves it though, and I am impressed it has no sugar but tastes soo good. Its wholesome. I am picky with salsa too. 🙂
Definitely recommend!
I have now made over 140 jars of this salsa in the last 6 months! I used the canned salsa and some small aztec serving bowls and spoons for christmas gifts ~ I get weekly requests for more salsa! It is So easy and SO SO good! No salt petite diced tomatoes pulsed a few times in food processor work as an alternative when tomatoes are not in season. Thank you for the fantastic and perfect salsa recipe!
So glad to hear about the canned tomatoes!
I use 7 cans – I drain 5 of them and pulse them about 4 times other 2 i just dump in (just FYI) rest of recipe I make as it is.
I love this recipe so much! I’ve made it quite a few times now but I’ve noticed every single time that somehow I end up with 3 full pints able to be canned and then 1 half pint that I just throw in the fridge to eat that week. I go everything to the measurement too. Maybe I’m letting it simmer too long or I should be simmering with the lid on? Not sure but love it either way!
Thanks, we all love the recipe. I changed a few things regarding the hotness and it’s great!
Followed recipe (with my home grown tomatoes capsicums and jalapenos) and it turned out perfect, even with having to convert everything to metric! We ate nearly a whole jar with our tacos tonight. Yum!!
I just want to double check recipe directions. When it says, “Process in a water bath
Place the filled jars into a hot water bath and process for 30 minutes, ensuring the jars are submerged in hot water the entire time.” Does the water need to boil for 30 minutes or just be hot? We boiled our empty jars to sterilize for 10 minutes then we filled them and put them back in the same water on high for 30 minutes but it didn’t boil the entire time but was hot and they were submerged in the water bath canner under at least an inch of water. Should we have waited until the water boiled again to start the 30 minute timer? Thank you!
That should be fine! Did the jars all seal?