This Homemade Salsa Recipe is a canning recipe made with fresh veggies, flavored with cilantro, and gets its heat from the jalapeno pepper. It is the best homemade salsa to serve with tortilla chips, on tacos, burritos, and more.
I love fresh salsa, but salsa made with the best fresh ingredients from your own garden makes it even more special. The fresh and delicious flavor is far better than what you can buy in the grocery store so be sure to make plenty!
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❤️ Why you'll love it
✔️ It is easy to control the flavor and heat of of the salsa and you can make hot, medium, or mild salsa.
✔️ This canned homemade salsa is easy to make and great to enjoy year round.
✔️ The sweet, tangy, and spicy combination of flavors makes this the best salsa recipe!
🥘 Ingredients
Fresh tomatoes, be sure to use paste tomatoes, such as roma or german paste. These have less liquid and more substance to the vegetable.
White onions, these have more bite and balance out nicely with the tomatoes.
Green peppers, added for its sweeter flavors
Garlic cloves fresh garlic is the best and it helps pump up the flavor of salsa. I
Jalapeño peppers add the spice to the salsa.
Cilantro, gives the salsa a freshness and flavor.
Salt and sugar, to balance out flavors
Apple cider vinegar, for the acidity
🔪 Instructions
For the tomatoes
- Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
- Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
- Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
- Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.
To make the salsa
- Add the onion, green peppers, garlic, and jalapeno peppers to a large stockpot with the tomatoes. Bring to a boil. Reduce heat and cook the vegetable mixture for 15 minutes.
Sterilize the canning jars and lids
- While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.
To fill the canning jars
- Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
- Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.
To process the salsa
- Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil.
- Boil for 15 minutes. Remove from heat. Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
- Carefully remove jars from the canner and place on a counter lined with kitchen towel.
- Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.
Equipment
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- 9 piece canning kit, this includes a funnel, grip, canning spatula and more.
- Pint jars for canning (with lids and screw caps)
🥫Storage
Store jars of canned salsa in a cool dark place such as a basement shelf or pantry up to 18 months.
💭 Tips
- Roma tomatoes are a meatier fruit with fewer seeds and less water and are best for making salsa
- Dice the tomatoes into small pieces and place them in a colander to drain while the other vegetables are being prepped to allow any remaining water in the tomato to escape.
- Approximately 9 ½ pounds of tomatoes will yield what you need for this recipe.
🙋 FAQ's
To freeze this salsa recipe, be sure to place in an airtight freezer safe container and label the container. It can be stored in the freezer up to 4 months.
The recipe can be doubled, however I do not recommend canning in quart jars as there is no official processing time for quart jars.
You can do so, however I prefer to use fresh tomatoes. If you do decide to use canned tomatoes, be sure to pick a plum tomato or san marzano tomato and drain the liquid.
The vinegar adds enough acidity that you can omit the onions.
If adding fresh corn add it to the cooking pot with the other veggies when cooking them down so the corn is cooked as well.
If you forget to add the vinegar, open the jars, place the salsa back into a stock pot and bring the to a boil with the vinegar added, then return to the jars and put it through a water bath canning.
White distilled vinegar can be used in place of the apple cider vinegar.
📚 Related Recipes
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📖 Recipe
Homemade Salsa for Canning
Equipment
- 9 piece canning kit this includes a funnel, grip, canning spatula and more
Ingredients
- 9.50 cups fresh tomatoes diced
- 2 cups onions diced
- 2 cups green bell pepper diced
- 10 cloves fresh garlic minced
- ¾ cup jalapeno peppers diced
- ½ cup cilantro chopped
- 2 tablespoon kosher salt
- ¼ cup granulated sugar
- 1 cup apple cider vinegar
Instructions
For the tomatoes
- Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
- Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
- Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
- Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.
To make the salsa
- Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
- Bring to a boil. Reduce heat and cook the vegetable mixture for 15 minutes.
Sterilize the canning jars and lids
- While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.
To fill the canning jars
- Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
- Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.
To process the salsa
- Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.
- Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
- Carefully remove jars from the canner and place on a counter lined with kitchen towel.
- Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.
Mikki
Hi, can you please tell me how many pints will your salsa recipe make. Also, I am omitting the bell pepper, so what adjustments should I make? Thank you
Shelby Law Ruttan
Hi Mikki, this recipe makes 6 pints. Omitting the bell pepper requires no adjustments but you will likely have less volume.
Lynn
Is it ok to double this recipe, I am using quart jars and would still like To end up w/ 6 jars (quarts 🙂
Shelby Law Ruttan
Hi Lynn, its ok to double the recipe, but as for canning in quart jars, I don't recommend it. I did a lot of research before canning salsa myself and there is no recommended processing time for quart jars (as per Ball). I highly recommend researching on your end before using quart jars. Pint jars are the only safe method I am aware of. I know some people process in quart jars, but until I find a viable source approving it for a certain amount of time, I can't recommend it. I hope you still make the recipe, and doubling it is not a bad thing! I plan to make plenty of jars this year! Let me know how it goes 🙂 Shelby
Catherine Engel
I have lots of poblano peppers. Could I use a combination of green peppers and poblanos? I also have Hungarian hot wax peppers. Could I substitute those for the jalapenos? Thank you.
Shelby Law Ruttan
Hi Catherine, I feel you could use poblano peppers. I would roast, peel, and seed them first though. There are already 2 green peppers in the recipe so I think I would just substitute the poblano for the jalapeno. I feel the Hungarian Hot Wax Peppers would be better pickled on their own, but I don't have a lot of experience with them so I really can't give you a recommendation for using them in this recipe. Thanks for stopping by and let me know how it turns out if you use poblano. Thanks! Shelby
Joan
Could you use canned tomatoes
Shelby Law Ruttan
I don't recommend canned tomatoes. I created this recipe using fresh tomatoes and have never used canned tomatoes to make it. I am also not sure about using a canned product to can something made out of it. I haven't done that and not sure what the recommendations would be. Thanks for stopping by! Shelby
Cathy
Can I omit onions without changing acidity
Shelby Law Ruttan
Yes, the vinegar adds enough acid. Thank you for stopping by!
Meri
I have used several different kind of peppers when I make my salsa. You will have a little different flavor and it can be hotter if you use a hotter pepper.
Carol
So I made this salsa the other day and it turned out amazing! I have some leftover fresh corn. Would that be a good addition to a batch of this? Again it was amazing as it is I juts like corn sals and just wondered. Thanks so much!
Cathy
Can do without any kind sugar?
Shelby Law Ruttan
Hi Cathy, you can leave it out if you want, however the sugar helps balance out the flavors, I recommend it, but your recipe shouldn't fail by leaving it out.
Amy
Can I replace the apple cider vinegar with white distilled vinegar?
Shelby Law Ruttan
Yes, you should be able to substitute with white vinegar.
Cindy Leigh
I made it without sugar, and it was great.
Shelby Law Ruttan
That's awesome, thank you for letting me know! Shelby
Beth
Is the vinegar enough to preserve in jars long term or should lemon juice be added as well? Thank you
Shelby Law Ruttan
Vinegar is sufficient.
garry
I agree with some of the comments. this is a soup. i followed the recipe to a "T". not my first time canning a salsa. was looking for something different. but it turned out very liquidy. not happy with the outcome.
Shelby Law Ruttan
Hi Garry, in the tips for this recipe I indicate to add tomato paste to the salsa if you want a thicker salsa. You could still do so by putting the salsa back on the stove top and adding enough tomato paste to thicken to your taste. Also, I do not see where anyone has indicated it is like soup, for us this was more like fresh salsa and we completely enjoyed it. Shelby
Gale
Just finished my first batch of this salsa, left out the sugar and cilantro. Very pleased with this recipe.
Kim
What if I forgot the vinegar? Are the canned salsa still ok to eat?
Shelby Law Ruttan
I would open the jars, bring the salsa to a boil with the vinegar added, then reseal.
Christine
Hi, I canned your recipe today but put in a cup of fresh corn. Is this safe to store in my pantry or should I keep in the refrig?
Thanks in advance.
Shelby Law Ruttan
It should be ok as long as the fresh corn was cooked with the other fresh veggies.
Christine
Thank you for your response. How long would you recommend it being left in the frig unopenned?
Shelby Law Ruttan
Hi Christine, As long as it has not been opened, it could stay in the fridge at least up to a year. Shelby
Tom
I added 1 1/2 tsp of ground cumin, it needed that little punch.
Shelby Law Ruttan
Hi Tom, thanks for sharing!
Sharon Cameron
Made the salsa. Drained my tomatoes, so not soupy. I substituted 1-4oz can of diced jalapeños for the 3/4 cup fresh jalapeños. Also added 1 small can of tomato sauce to equal 9.5 cups of tomatoes to make the salsa thicker. Love this recipe. It turned out great. Thank you for sharing.
Shelby Law Ruttan
Hi Sharon, happy to hear it worked out well for you! Thank you so much for coming back and sharing your experience! Shelby
Katrina Jenkins
I followed recipe to a Tee(I think) and the Apple cider vinegar taste is very strong. How can I save this batch??
Shelby Law Ruttan
Pickles usually have a vinegary taste due to the pickling process. These pickles should have that vinegar tang with sweetness from the sugar. Reducing the vinegar reduces the safety of the recipe.
Stephanie
Hi I cut this recipe in half. So I used half the amount of all the ingredients is it still safe? Should I keep it in the fridge ? Thanks
Shelby Law Ruttan
As long as you hot packed everything in sterilized jars and the jar is sealed you should be ok. If you have any concern that it is not safe, store it in the refrigerator. I hope you enjoyed the recipe!
Bianca
Thank you for this absolutely delicious recipe!!! We tried three different recipes this year, and this was by far the family favorite. It’s bookmarked for next year and years to come. 🙂
Shelby Law Ruttan
Hi Bianca, Thank you so much for trying the recipe and coming back to rate it! So happy you enjoyed it and plan to make it again. Shelby
Carolyn Giovanni
I like to date my canning. About how long do I have to use the salsa? Is it years or months when stored in a dark closet.
Shelby Law Ruttan
As long as the seal does not break, it can last 2-5 years without compromising taste or nutritional value (according to Mrs. Wages canning site). I always date mine also and I have salsa dated 2 years that is still good (I just opened a jar last week!).
Debbie Weaver
Hi this salsa sounds amazing my question is I can not eat anything spicy can I omit the hot pepper without compromising the flavor.
Thank-you,
Deb
Shelby Law Ruttan
You can omit the hot pepper and it will remove the heat. You could substitute green bell pepper in its place. Thanks for stopping by!
Tina
This was my first time to can salsa. It was a long project but it taste delicious! Looking forward to having home made salsa during the winter! The directions were easy to follow!
Linda S.
Just made this for the first time today!! It is so good! And it looks so pretty in the jars!
Thank you for a great recipe. It was easy and well explained. I plan on making much more!
Holly
Can I substitute red, orange, or yellow bell peppers for the green?
Shelby Law Ruttan
Hi Holly, yes, I would think any of those peppers would work.
Sharon Cameron
? After cutting up the tomatoes I have a lot of liquid juice. Should I drain the juice off before cooking?
Shelby Law Ruttan
You can do this if you wish, it will make the salsa thicker if you drain the liquid. Good luck!