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This salsa recipe for canning is my favorite version we’ve ever made! Our family makes it every summer from the tomatoes grown in our garden, but you can easily make this with tomatoes from the store too. You are going to love it!
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How to Can Salsa
I was so excited to go out to my garden last week and find loads of ripe tomatoes, onions, and peppers. I knew immediately it was time to make some salsa! This is Elise’s recipe, and our family has been making it for YEARS. It is kind of a “cheater” recipe because we use a seasoning packet, but it saves time and still has great flavors, and tastes fresh and amazing.
If you are new to canning, never fear! Check out this GREAT post about canning for beginners written by my good friend, Mel, over at Mel’s Kitchen Cafe. It’s a fantastic resource that will help you learn how to can correctly. She explains it FAR better than I ever could, and goes through the whole process in detail for you.
Ingredients in Canned Salsa
- Peeled and diced tomatoes
- White onion – coarsely chopped
- Green bell peppers – chopped
- Red or yellow bell peppers
- Bunch fresh cilantro – with as few stems as possible
- Small jalapeño pepper – no seeds, or ½ of a can
- Serranos – optional, depending on how spicy you want it
- Can green chilis
- Tabasco sauce – red
- White vinegar
- Sugar
- Salt
- Lime juice
- Packet of Mrs. Wages salsa mix medium
How to Make The Salsa Spicy
This salsa recipe for canning is a recipe for the mild salsa. If you would like more of a hot salsa, which is my personal preference, you can still make this.
To amp up the spice, simply blend some Serrano peppers with the jalapeños, seeds removed (1-2 for medium spiciness, 3-4 for hot). Be sure to wear gloves when chopping the peppers… just in case!
Frequently Asked Questions
You can blanch the tomatoes by setting to boil water in large pot and placing the tomatoes in for about a minute, and then shock them by immediately putting them in an ice bath. The ice stops the cooking process and makes them easy to handle. At this point, you can peel the skins off.
Read More: 75+ Best Mexican Recipes
More Salsa Recipes:
This salsa recipe for canning is one we make after every tomato harvest. As we are HUGE salsa fans, we have a few more canning recipes and others to share that I think you’ll love.
- Homemade Salsa with Fresh Tomatoes
- Tomatillo Salsa Verde
- Cranberry Salsa
- Fresh Corn Salsa
- Savory Canned Salsa
How to Make Canned Salsa
Canned Salsa
Equipment
- Large Stockpot
- Glass Quart jars
Ingredients
- 25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
- 3 white onions coarsely chopped
- 3 green bell peppers chopped
- 2 red or yellow bell peppers
- 1 1/2 tablespoon garlic minced
- 1 bunch cilantro as few stems as possible
- 4 small jalapeños 2", no seeds (or ½ small can jalapeños), blended in some tomato juice to puree
- 2 Serranos optional, depending on how spicy you want it
- 1 can green chiles
- 1 1/2 tablespoons Tabasco sauce red
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons lime juice
- 1 packet Mrs. Wages salsa mix medium — this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart
Instructions
- *First, to easily peel the tomatoes: add the tomatoes (whole) to boiling water for a minute or two and then place them in an ice-water bath. The peels should come off easily. Dice and pulse in a blender a couple times until you get the consistency you like.
- Add onions, peppers, garlic, cilantro, and jalapeños (and Serranos if you are going to make it spicier) to a blender with some of the juice from the tomatoes (fill the blender about half-way with liquid). If you are having trouble making all of the peppers and onions fit into your blender you may have to do it in 2 batches.
- Pulse 5-6 times or until the mixture becomes coarsely pureed (if you like chunkier salsa, just pulse until you get to the consistency you like).
- In a large stockpot (the good, heavy duty kind used for canning) combine diced tomatoes, pepper/onion mixture, and all remaining ingredients. Bring to a simmer and simmer over low for 3-4 hours stirring often (tomatoes burn easily so keep your eye on it– I usually stir it about every ½ hour).
- Pour into jars hot and process 30 minutes (see Mel’s Kitchen Cafe for tips on canning and processing). Makes 8 quarts.
Notes
- Add cloves garlic for a variation
- Serve with delicious and crunchy tortilla chips and a pinto a black bean dip
The BEST salsa recipe hands down!