The Best Homemade Salsa {Fresh or For Canning}
A step-by-step canning guide to the best homemade salsa on the planet! This is the only salsa I make because it is perfect for eating right away and even better when canned and put on the shelves to enjoy all year long.
Oh my goodness, this is the best homemade salsa ever.
I’ve been wanting to share it for a long time and finally put a step-by-step canning guide together for those that are new to canning or hesitant to try it (spoiler alert: it’s easy, and I really mean that).
With perfectly balanced flavors, somehow this salsa has become my go-to – both for canning and for eating right away.
It is fantastic and I’m always asked for the recipe when I decide to part with a jar.
I think Brian would revolt if I decided to change salsa loyalties.
You may not realize it, but salsa can be a very personal thing.
I used to kind of roll my eyes at people who got heated (no pun intended) over which homemade salsa recipe is the best (most of the aforementioned people don’t give out their secret recipes so I’ve had to end my friendship with them).
Now that I have The One, I have started to understand the passion, excitement and drama surrounding salsa.
I’d pretty much arm wrestle anyone who is willing just to prove that this is the best salsa ever.
Of course, I’d lose (wimpy arms) so we’d have to settle it over a taste test, and I am 100% more confident in that test than in the arm wrestle results.
Making and canning salsa is definitely not hard, but there are a few things to keep in mind:
1) Use a tested recipe. Canning is a great and fun (yes, I’m a nerd) way to preserve food and keep it on your shelves, but there are many food safety concerns related to canning and it’s important to use a recipe that’s been tested to ensure the pH levels are safe over time.
2) The variety of tomatoes doesn’t necessarily matter for this recipe, but the method does. This recipe calls for draining the peeled, chopped tomatoes and you’ll definitely want to follow this step otherwise your salsa will be watery.
3) Peeling tomatoes is the pits, but it must be done for this recipe (both from a texture and bacteria standpoint). I know my grandmother will roll in her grave, but I don’t use the traditional cut an X in the tomato, plunge it into boiling water and then submerge in an ice bath method.
Instead, I cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easily.
It’s brilliantly simple and has made me get over the dread of peeling tomatoes; it’s the only way I do it.
4) When it comes to my step-by-step guide below, I have used a steam bath canner to process the salsa. Disclaimer: Even though I prefer to use a steam bath canner (and so do lots of other home canners), many people and resources say there isn’t enough research about steam canners to know if they are safe enough to use.
So do your research and keep in mind that a water bath canner can definitely be used instead.
You’ll find a lot of information for both sides of the debate, so decide what feels right to you. I’m certainly not saying a steam canner is the only way to go.
UPDATE: Thanks to Janet in the comments for letting me know steam canners HAVE been approved by a national extension office and the National Center for Home Food Preservation for processing times under 45 minutes (here’s the article).
There are lots of other details and notes down below in the homemade salsa recipe and the step-by-step picture guide below, so make sure to read thoroughly and feel free to ask any questions in the comments.
Mostly, I want you to know that canning salsa is easy (and therapeutic; seriously, I love canning) and even more than that, this may be the only salsa recipe you’ll ever need.
As written, it’s not spicy – just perfectly balanced with all the delicious flavors of salsa. If you’ve been on the hunt for the perfect salsa recipe, this is it, baby.
So if you have homegrown tomatoes or know where to find some (please ask before you pick), this homemade salsa should be top on your list of recipes to make. I hope you love it!
A List of Canning Tools I Use For this Recipe:
*several products below are affiliate links to Amazon where I’ve bought the product from
- this over-the-sink colander is awesome for draining the tomatoes
- my trusty Breville food processor (love of my life after I had two Cuisinart food processors die sudden deaths on me) does all the chopping
- steam canner
- this simple canning toolset has just about everything I need for filling and handling the jars
UPDATE 09/06/17: Lots of you have asked for a weight measure on the tomatoes. I’ve been canning this salsa the last few days and experimented weighing and measuring tomatoes. The result? Tomatoes are unpredictable! Meaning, the exact weight (that will yield the 10 cups drained needed in the recipe) is EXTREMELY variable depending on the type of tomato used.
When I used a combination of Roma/paste tomatoes and everyday garden tomatoes (don’t know the exact variety, but in this batch, Romas probably made up about 1/3 of the total amount of tomatoes), I needed almost six pounds of tomatoes to equal 2 1/2 cups of drained tomatoes. That’s because my non-paste tomatoes have a ton of liquid that drains off. Today, I measured 2 pounds of JUST paste tomatoes (about 12-14 small to medium Romas from my garden) and after taking the skins off, crushing lightly and letting drain, I had a little over 1 cup of drained tomatoes to use for this salsa. I do tend to err on the side of over-draining, as an FYI.
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
The Best Homemade Salsa
Ingredients
- 10 cups peeled, chopped and drained tomatoes (see note)
- 3 cups chopped onion
- 1 ¾ cups chopped green bell pepper
- 5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
- 7 cloves garlic, finely minced
- 2 ½ teaspoons ground cumin
- 2 ½ teaspoons coarsely ground black pepper
- 2 ½ tablespoons canning or pickling salt (see note)
- ⅓ cup chopped fresh cilantro
- ⅓ cup sugar, optional, depending on sweetness of tomatoes
- 1 ¼ cups apple cider vinegar (see note)
- 16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH
- 12 ounces tomato paste, optional if you want a thicker salsa
Instructions
- Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
- Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
- Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
- Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
Notes
Recommended Products
Recipe Source: adapted slightly (increased all the quantities appropriate for canning safety) from this recipe I found on the awesome GardenWeb site
1,617 Comments on “The Best Homemade Salsa {Fresh or For Canning}”
I just made this yesterday and it turned out pretty good. I used 6oz of paste to thicken it up, but I felt it made the salsa a little too “tomatoey”. Next time, I’ll probably only use 3oz. I did add an extra clove of garlic. Once it was all cooked down, I used an immersion blender to break up any big chunks. Overall, pretty darn good salsa! Can’t wait to make this with Cherokee Purple tomatoes this summer!
I have made this so many times, and can confirm that it is THE BEST. My sister ate half a jar just with a spoon in one sitting. Thank you so much for sharing this.
One time I was out of ground cumin, so had to crush some cumin seeds, and that was my best batch.
This really IS the BEST salsa! Thanks for the recipe; I’ll be tossing the one I’ve used for decades, LOL.
This might be the only salsa recipe for canning anyone will ever need! I’ve been using this recipe as a guideline for at least 5 years. It has yet to fail me.
I say guideline, because I love to mix up the type of peppers, onions and tomatoes I use. I found the amounts of your fresh ingredients don’t have to be exact. However I wouldn’t suggest straying away from the ingredients that help with the PH of the salsa. I also bought a digital PH meter to double check my batches, and not once has this recipe come close to being unsafe to can. This year I even tried smoking all the veggies in my smoker and then followed this recipe. It turned out way better than I expected.
Thank you for sharing this recipe!
This is absolutely the BEST salsa recipe!! I wanted to make salsa with our garden tomatoes last year and stumbled across this recipe. It was the first time I had ever canned anything and it turned out great!!! The entire family LOVED it! We couldn’t wait for our harvest this year to make it again. Just completed another successful batch and it turned out amazing!! Thank you soooo much for posting this recipe and for the step by step instructions!! Best salsa EVER!!!!!
I puts the halved tomatoes under the broiler, as instructed, for approx. 10-12 minutes. The skins haven’t shrivelled yet. What am I doing wrong?
It’s when you take them out that they shrivel, you probably found. Hope it worked out.
This is a keeper! I’m about to try it with green tomatoes. Would you recommend doing anything differently. I think the green tomatoes are similar to tomatillos. Also I saved all the tomato water that separates on the baking sheet for a wonderful tomato soup!
My family’s favorit salsa. The best. Thanks for the recipe
Smells delicious. I used my own peppers, hot peppers, onions, tomatoes, and garlic. I think I let it boil too long bc it got a bit too watery. Next time I won’t boil it for as long. I was waiting for it to really boil and that was my mistake. Other than my over boiling it is amazing!!! Thank for the recipe bc I would have never tried making salsa.
I just made The Best Homemade Salsa! Guess what!?!? It IS the best salsa I’ve made!! I plan on using this recipe from now on!! Thank you!!!!!
This is a fantastic recipe. My family loves it. I have made two batches and they cannot get enough of it. This will be my go-to recipe for salsa from now on. Thank you so much for the recipe.
This is my first year canning salsa. Multiple ladies recommended this recipe. I do have 1 question. Will putting it in quart jars change the steaming time?
With 6 boys in my home a pint wouldn’t last 1 sitting. Haha
From what I understand, this shouldn’t be canned in quarts, just pints (for canning safety).
How many jars does this recipe make ?
8-9 pints.
My son doesn’t like cilantro but the rest of the family does. Just wondering if this recipe has a strong cilantro taste or does it just blend in with the other flavours?
Thanks!
I don’t think it is overpowering (but I do happen to love the cilantro flavor so I may not be a good judge).
Thank you so much for posting this, I will never make any other recipe. I love hot so Of course I made mine will all banana hot peppers, my second batch I put half a Carolina Reeper pepper in each jar but haven’t tried them yet, no sweet peppers at all , I am going to try using half lime juice and half vinegar because we both like lime.
Super happy with the outcome and I’m sold on the broiled skinning method! I did hit the final product with my stick blender, I had some huge tomatoes that didn’t break down enough in 10, even with extensive draining. Also, I’ll spend the time to core mine before I start… I did it by hand after broiling and that was a pain.
To add some smokiness, can I substitute some of the jalapenos with Chipotle peppers in adobe sauce without changing the pH?
Thanks,
Liz
I don’t know the answer to that, sorry! I recommend following the recipe if you want to stay with the results that have been lab tested for pH. I’m not comfortable saying whether that change would be safe or not.
Can I thank you again for the broiling of the tomatoes!!!! It’s such a better way! I wished it worked on peaches! Hahaha! You are the best! As is this salsa! Love you! ❤️
This is delish!! Thank you for the recipe! I added 2 habaneros for an extra kick!!
I have a fresh salsa recipe that is similar to this, without the vinegar, but I use el pato instead of tomato sauce. El pato is a tomato sauce so do you think it would work in this recipe in place of tomato sauce without affecting the pH?
I’m not familiar with El Pato, so I can’t say for sure. I’m sorry!
This is the ONE! I have made many salsa recipes over the years but this is my go-to recipe moving forward! I have canned three batches this year. It’s perfectly wonderful as is, but for those who like it hotter, I deleted some bell peppers and replaced with more jalapeños. My family has a new favorite!!@
I made my own tomato sauce and I keep it in the freezer because I don’t have a pressure canner, can I use that for the tomato sauce? Or does it have to be canned?
I think that should be fine, Cami – but I don’t know for sure. You might consult an official canning resource to find out if you can use homemade tomato sauce in canning recipes.
Do you use regular apple cider vinegar or the kind that has “The Mother” in it?
Either one will work.
Made two batches of this yesterday and my husband is already recommending more! It is delicious fresh and cooked!
Been canning for years, but never really made and canned salsa. Had all the ingredients from our garden and found this great recipe. We used Roma and Early Girl tomatoes, plus Anaheim and NM Joe Parker chiles. Perfect amount of spice (for us). Otherwise followed your recipe without the tomato paste. Absolutely amazing!! Love all the notes about why you have to do what you do for canning safety. Thank you!!
This is my first year canning and the first salsa recipe I have tried and it’s absolutely amazing!! Everyone who has tried it agrees! I made it exactly how the recipe calls. I am curious though if I could use my “scraps” blended and added to make it more on the “not so chunky” side, almond with cutting tomato’s in smaller chicks so that it would be more of a picante style? Also for more heat what would you suggest?
For more heat, leave the seeds/ribs in the jalapenos. I can’t really tell you whether or not adding other things to the salsa (like the scraps) will work for the recipe since I try to stay true to the recipe as written to maintain proper pH and canning safety.
I’ve made this recipe 2 years ago and still have some salsa on shelf . What is your estimated shelf life ?
About a year.
I made this recipe exactly as written, using mainly Roma tomatoes. It’s delicious and fragrant, salsa has a medium heat. I got just over 8 (500mL) jars canned. Dedicate some time to make it, but it’s worth it.
Can I leave out vinegar altogether haven’t used it before
The vinegar is necessary for the acidity (you can substitute half bottled lime juice).
Is it OK to substitute poblano peppers for green peppers.
Yes
If i want to keep it thinner and don’t skin and drain the tomatoes- just throw them into the food processor, will that mess with the pH? or will i be fine to skip that step of prep?
Yes, I think you can skip that step (keep in mind that keeping the skins on the tomatoes can give an off or bitter taste to the salsa).
Going to try making the salsa tomorrow! I don’t like hot tho. Mild to medium. Can I follow the recipe but omit the hot peppers? Will it affect the PH or anything else?
Thank you!
Yes, you can omit the jalapenos.
This year is the 3rd time making this recipe. LOVE IT!!!!!
I’m wondering if I can add dried hot peppers to this salsa recipe or if that would affect the pH? I have some dried habaneros that I want to use, but don’t want to mess with the recipe.
I’m honestly not sure – sorry I’m not more help! I think if it’s the same amount as the jalapenos called for in the recipe (if the dried peppers were reconstituted), it should be fine.
Thanks for the response! I made it with just the jalapeno and it turned out great; just the right amount of spice for me. The only bad part is, I only made half a batch! Thanks for a great recipe!
My husband is usually the salsa maker in our house, but I got the job this year and used this recipe…. I’m pretty sure the job has been handed over to me now.
This was absolutely amazing and we’ll probably have more tomato plants next year just so we can make more of this! Thanks!
Do you remove the seeds from the tomatoes? I always thought that leaving the seeds added a bitterness.
No, I don’t remove the seeds.
Ive never had great luck making salsa so i decided to give this recipe a go as its fairly straightforward. This really is the best tasting salsa! Ive made 3 batches this week. I had to omit the garlic due to allergies, but its still yummy! Thanks!
What kind of onions do you use?
I use white or yellow onions.
We made this over the weekend and my husband says it’s the best. He threw out the salsa he previously made! Quick question, once opened, how long does it stay good?
Probably a week or two in the fridge. Happy you and your husband love it!
Best ever, I’d true! Love this recipe. I use spaghetti sauce, instead of plain tomato sauce, as it adds even more flavor! And I add the tomato paste as it says, for a nice thick salsa. Great for so many different food dishes to add pizzazz!
I don’t have the ability to process the salsa in jars in my Motorhome. If I prepare it and freeze it would processing it a few days later when I am in my daughter’s Chef Show ready kitchen be a viable solution?
I think that should be ok, but honestly, I’m not sure if freezing affects the ability to can the salsa later. You might want to consult an extension canning unit for verified info.
This recipe is fantastic, I only added chili powder and cayenne other than that don’t change a thing. So tangy and hot its delicious, I double the jalapenos for super hot salsa.
Best salsa period! People tell me it’s the best they’ve tasted and I should sell it thinking it’s my recipe But really, you should Thank you for sharing and including all the details and photos! How long is it ok in the fridge if you don’t can a few containers?
Probably 1-2 weeks.
I love this salsa recipe. I have been using it for years. I get so many compliments on my salsa.
This salsa is great! Thank you! All the talk about ph in the comments here is soooo exaggerated. Many people including my family has been canning tomatoes in halfs with absolutely no regard to ph at all. The tomatoes are very sweet, no tomato sauce added ever, no vinegar ever. I say don’t worry too much about the ph that much. These tomatoes last 2-3 yrs in a jar after canning. Polish school of canning!
This is probably a dumb question but if I halve the recipe do I halve the tomato sauce or not? I just want to be safe. Thanks. It is the best salsa recipe I’ve ever had!
Halve all of the ingredients including the tomato sauce.
Love this recipe! If I halve the recipe do I still use a whole can of tomato sauce or half a can?
Halve all the ingredients including the tomato sauce.
Really loved the recipe but in future I think I would reduce tomato paste. I did find the taste of the salsa a little “pasty” when I added the full 12 oz of (optional) tomato paste. In future I will draining the tomatoes especially well with the intention of reducing the paste. Will definitely make again!!
Second time making this. Love it
what size jalapeño are you using. Mine seem very large so would I just use 1/2 the amount?
Yes, you can use half the amount.
I made half a batch as I have never made homemade salsa before and wanted to make sure it was a success…..and it was. It’s delicious and I can hardly wait to serve it to guests. I really appreciated all the science information about pH, etc. In my half batch I used 2 large jalapeños and kept the seeds from one so as far as the heat factor, I would give it a 6.5 to 7.
I was hoping to make this but I have 2 questions. Can I blend canned diced tomatoes to make sauce? I don’t have canned tomato sauce. Also, can I use citric acid instead of apple cider vinegar? I’m just afraid of the flavor apple cider vinegar could impart and the liquid it will add.
Hi Hannah, I don’t believe the recipe has been tested with either of those changes so I can’t tell you whether that would affect the pH and the canning safety. Thousands of people have made this recipe using apple cider vinegar and loved it, so I’d encourage you to make it per the recipe first (even a half batch) to see what you think. You can use bottled lime juice for up to half of the apple cider vinegar if you want to lessen the vinegar flavor.
great flavors here, updated my old recipe with this. Especially appreciate the explanation of why you add vinegar. Tomato paste gives perfect texture and minimal processing (my old one cooked down took a few hours) gives it a fresh flavor.
Wow.. first timer for making Salsa.. I made this and it was fantastic shared your link on facebook with all my friends.. I did 1/2 an 1/2 apple cider viniger and lemon juice, I did 1 green pepper and about 1/2 an orange one to make my 1 3/4 C . I added a bit less than 1/4 C sugar. I used 4 big about 3″ jalapeños with no seeds/ membranes and it is very nice mild, and a tiny bit of zing.. I also used the tomatoe paste. I drained and squished the tomatoes the whole time while I was using the oven method to peel my tomatoes I did a bunch of grape tomatoes too so was a long time. Great recipe
I’ve been canning this recipe for three years now using home grown tomatoes and it is… AMAZING. I do two batches – the first one I take out about half of the jalapeno seeds and put all the veggies into the food processor. It comes out as a thinner, medium spiced salsa. The second batch I just chop things by hand and keep all of the jalapeno seeds in – this results in a chunkier, spicier salsa. I love them both!
Unless you like watery salsa, do not rush the draining process with the tomatoes.
Thank you so much for sharing this recipe!
Love this recipe! I’ve been using this recipe for about three years. I get so many compliments about how good it is. People are always asking throughout the year if I have any jars to spare. I usually like a spicier salsa, so I just add in the rubs and seeds. So glad I found this recipe.
I have read through the comments and notes that this is not a spicy salsa… I know to leave in the jalapeño sees and such for spicer versions. I was just wondering how many jalapeños would i leave the seeds in to make a medium spicy salsa?
So much depends on the jalapenos (they can differ in levels of spiciness) and also your personal definition of medium salsa…but I’d recommend leaving seeds in half the jalapenos for a medium spicy flavor.
I have to say, this has been my go to salsa recipe for canning ever since I found it. I think back in 2016. We grow our own chiles and tomatoes, and we LOVE salsa…I usually use green poblano chiles from our garden, instead of green bell peppers. I roast and peel them first. I always add some citric acid powder in addition to ensure the pH level is sufficient. Thanks again!!
I have a question. Can I in use a different kind of peppers not just green peppers I have some banana peppers as well as green peppers I’d like to use is that OK
Hi Linda, as long as the quantity of peppers stays the same, it should be fine (as in, don’t add the banana peppers in addition to the full amount of green peppers).
Do not have the time for the entire process in one night (using a LOT of cherry tomatoes). Should I store the peeled/drained tomatoes in the fridge for a couple of days or is it better to freeze them, in a baggie I am assuming?
You can store the tomatoes in the fridge!
I’ve made this as written and wow so great!! Love the tomato truck! I’ve also done the ultimate canning no-no and made a substitution. Rhubarb for tomatoes! . I’m not recommending anyone else do this since recipe need to be tested and vetted by more than random people in blog comments, but I will say before I did it, I researched ph levels of tomatoes and rhubarb. Rhubarb is more acidic than tomatoes (and grows like crazy in my yard;) so I felt comfortable. (And it’s really yummy) Anyway, amazing recipe, thank you for sharing!
Excellent! My first time canning hot sauce! (I’ve done, jelly, jam and zucchini relish!) Just 2 of us, so cut the receipe in half! It’s delicious us! Love the pictures with directions, and then the directions separately! Now that I’ve found you, I plan on perusing some of your other receipes, as they sound delicious!
Great salsa! I have one question about the tomato sauce. Is the paste to be used instead of the sauce or in addition to the sauce. Thanks
The tomato paste is used in addition to the tomato sauce. However, you can leave out the tomato paste if you’d like (the tomato sauce is mandatory for proper pH).
This is by far the BEST salsa for everyone in my family. Not to hot, not to runny, SUPER easy recipe to follow. Even my little guy loves it!
Yes I made it. Very good. No sugar needed. My next batch will be hotter for the men folk. My question is:
Can I use drained petite chopped canned tomatoes in place of fresh?
I haven’t used canned tomatoes so I don’t know how it will affect the flavor, and I also don’t know if it’s been tested for canning safety using canned tomatoes.
Hello, I have a question. I am wanting to make this recipe. Do i need to add the tomato paste and tomato sauce and vinegar if I use a pressure canner? I know why these are added for a water or steam bath but was wondering if it was needed with a pressure canner. Thanks
I don’t know if this recipe has been tested with a pressure canner so I can’t offer any valid advice about that. It’s best not to alter canning recipes to ensure food safety.
I’ve been using this recipe for the last five years the best ever
I’m fairly new to gardening and I try to preserve what we don’t eat or give away. My tomato harvest was truly abundant this year and when I came across your salsa recipe I was excited. I love cumin so I had to try it. Let me say it was truly the BEST SALSA EVER! My taste tester (hubby) said it was really good and he doesn’t hold back. My one error was I misread the amount of pickling salt (less) which turn out to be wonderful. I added a little Cherry Hot Pepper for a kick which balanced the sweetness with less salt. It will be my ‘go to’ salsa recipe period! Thank you for sharing.
I’ve been using this recipe for the last three years with vegetables from our garden. We like it a tad thinner and just use beefsteak/better boys that we have growing. Because it cooks down, I use thick cuts of the veggies. We do take most of the seeds out so unfortunately we use more tomatoes. This recipe is definitely a favorite of ours and the salsa tastes amazing especially through the winter months!
I know you said not to alter but I’ve always loved a small can of Ortega or hatch green chilies in my salsa. Would this be a disaster concerning the ph factor.? Also how high should my water bath be? Up to the lids? A inch over the tops of the jars?
I hesitate to make recommendations that could affect the pH. I don’t think you should add the can of green chiles without eliminating an equal amount of the peppers in the recipe (too many peppers can lower the pH). The water bath should cover the jars by a couple of inches.
This IS the best salsa recipe out there! I’ve been making this for years exactly as the recipe is written and I get rave reviews every time.
I made this salsa exactly as the recipe says and am I can taste I s apple cider vinegar. I’ve never used apple cider in any salsa I’ve ever made so I was curious, I will stick to white vinegar for future batches.
I’m having the same issue. The apple cider vinegar is all I can taste. Covid screwed up my taste buds though so I don’t know if it’s that or if I did something wrong.
This salsa is amazing!!!!! My husband isn’t a salsa man and already wants me to make another batch already. Thank you so much for sharing.
If you make fresh not canned, do you still use apple cider vinegar? Do you have a recipe to make just 1 pint of fresh salsa? Not really wanting to can a bunch of pints. Would rather make a smaller portion at a time.
Hi Michael, if you aren’t canning the salsa (and plan to keep it refrigerated), you don’t need to use as much vinegar – you might be able to omit it completely or use lime juice for a portion of it. I don’t have the recipe scaled for 1 pint, but you could take the quantities and divide by 8 (or so) if you want a smaller batch.
I usually use 10-12 Roma tomatoes for a pint and I use the juice of one lime instead of vinegar
Can you tell me what kind of Tomato Sauce you use?
Thanks Jean
Hi Jean, I usually use the Hunt’s brand.
This was my first try at making and canning salsa. This recipe was wonderful and delish! My husband said he has tried several homemade salsas and ended up throwing all of them away. He loved this one! I didn’t have any Roma’s just big juicy tomatoes and squeezed more of the tomato juice out after letting it sit in the colander. So it wasn’t runny but chunky and delicious. i did leave out the jalapenos because I was afraid of the heat but did sprinkle in some red pepper flakes and it was just right.I didn’t change anything else and was able to get 7 pints. I’ll be making a trip to the farmers market soon to go this again. This recipe is a keeper. No need for any others! Thanks!!
We just finished making the salsa. I think there is a mistake. It’s horrible! Are you sure the amount of apple cider vinegar is correct? Should it be a quarter of a cup instead of ONE and a quarter cup? We added another quarter cup of sugar and some olive oil to help it, but I don’t know if it’s salvageable. I may try the recipe again some day, but I’m only going to add a 1/4 cup of vinegar. Not happy that I wasted 40 tomatoes from my garden.
Yes, the recipe is correct. If you added other ingredients, it may change the pH of the salsa, so it may not be safe for canning. The vinegar flavor mellows and blends with the other ingredients after cooking and processing. (If you scroll through the comments, others’ feedback may help – a lot of people have made this and thought the vinegar smell/flavor was too strong, but in the end, the finished salsa was delicious.)
Unfortunately, I am not one of those people. I did the cooking and processing (even let it cook longer hoping the smell of vinegar would go away). I thought it was way too much but didn’t say anything to my family until they tried it. My husband asked me to never put vinegar in anything again after trying it. 12 jars later and no one will eat it. I’m hoping if I let it sit for several months and then open a jar that I won’t be overwhelmed with the smell of vinegar. Is the vinegar necessary for canning (this was my first experience canning 🙁 ) or can lime juice be used in it’s place? I make a homemade salsa using canned tomatoes that I love, but it goes bad if we don’t eat it fast enough. That’s why I was hoping to use all of the tomatoes we have to can salsa. I do love your site! Please forgive me for not liking the salsa (really, it’s just the vinegar).
Hi Arla, yes, the vinegar is necessary for the acidity so that the salsa is safe to can. According to a home preserving group I’m part of (that uses tested, safe recipes only), half of the vinegar can be substituted with lime juice but it needs to be reconstituted/bottled lime juice (fresh lime juice isn’t acidic enough).
Hi Mel! I came here to confirm everything that you are saying and also to sing your praises over and over and over again! Your salsa recipe is absolutely amazing I have made it year after year and it only gets better. I’ve noticed a lot of people mentioning the cider vinegar, and in my recipe I use red wine vinegar and bottled lime juice. I found this combination to be the favorite of all my friends and family so to those people out there looking for an alternative to cider vinegar I would recommend my secret – red wine vinegar land lime juice combo. Thanks again for sharing your fantastic recipe with the world!
Is the red wine vinegar equal to the apple cider vinegar as far as how it affects the ph and safety for canning?
I made this and canned it. I was Skeptical about the ingredients but I thought I’d give it a try it it is delicious. For some reason my market didn’t have jalapeños so I used Serrano’s and I only used one without the seeds but it gave just enough heat. If you like more heat put two of them in it. I grow my own tomatoes so I have a big juicy tomatoes and they worked very well
I am in the process of prepping to make this salsa, however, I do not want to can it. (I’m reducing the quantity of ingredients.) Do I still cook all ingredients together on the stove top if I’m not canning??
If you aren’t canning it, you don’t need to cook it…but the flavor will change a bit if the cooking/canning is changed.
I love this recipe. But it’s not hot enough for some heat loving friends and family. Is it safe to take out the bell peppers and add in the same amount with more jalapenos or peppers more spicy without changing the ph too much?
I believe that should be ok as long as the total amount stays the same (or doesn’t increase)
Will canned tomatoes work for this recipe?
Thanks
I haven’t tried it with canned so I’m not sure – sorry!
Darn. I was scrolling looking for an answer to this question too. I might try a half batch with canned tomatoes just to see what happens. If I do, I’ll post an update.
I ran out of salsa jam in the frozen north can you use can tomatoes how many cans for this recipe.
I have not tried this recipe with canned tomatoes, so I don’t know how it will work out. I think it is safe from a pH/canning perspective to use canned tomatoes, but I can’t vouch for the end result (flavor).
Can I use lime juice instead of ACV? Or a combination of both?
I believe others have used lime juice or a combo. I haven’t tried it and don’t know how it affects the pH safety.
Thanks. I think I’ll give it a try. I have a pH tester.
How long does it last once opened from canned? Or after made without canning?
Probably a couple weeks in the refrigerator.
I was very skeptical of this at first, I haven’t liked home canned salsa much in the past but this salsa is delicious.
I had a ton of tomatoes and hot peppers from the garden to use up so I tried it out. I got 10+ pints of salsa and we did a taste comparison against two of our favorite fresh salsas. Mel’s won with all 5 of my family.
I like the richness and thickness that the tomato paste brings but next time I would just put a little less. Still our favorite. I added no extra sugar.
Thanks Mel!
Can I substitute regular white vinegar for the apple cider vinegar?
Yes you can, just keep in mind it will alter the overall flavor of the salsa.
So how did it taste with the white vinegar instead of the apple cider vinegar?
This is now my yearly go to salsa recipe.
The prep work is definitely worth it.
I tend to use sweet peppers, for my own taste.
We love this recipe!! Best homemade salsa I have ever tasted!!! Thank you so much.
Can this be made without the jalapeños?
Yes
I’ve tried lots of salsa recipe, this is my families favorite. I make mild, med and hot by adding some scotch bonnets and pepper flakes. Starting a new batch today, can’t wait!
Yum.
This is my first time using the recipe, I used mixed peppers from my garden, and baking the tomatoes to remove the skin, was a brilliant plan. This is my new goto recipe.
Great recipe. Everyone loves it. Hope I made enough to last till next autumn.
Have you tried processing in a pressure cooker instead of a steam or water bath?
I haven’t, sorry.
I checked with our local extension office and they do not recommend using a pressure cooker. Thought I’d share and sorry, I noticed in the recipe that you hadn’t used a pressure cooker. Sorry for not reading it all before asking. Thanks for the recipe!
Hi I made this salsa last October and followed your directions to a tee. I have a few bottles left, just wondering if it is still ok to eat? I just opened a small bottle and it smells fine.
Yes, it should be fine!
Can the discarded juice from the tomatoes be used in place of the tomato sauce?
No, I don’t believe it can.
I cringe when I think of boiling then peeling a bunch of small tomatos to remove the skin….this was easy…thank you so much for the tip!!!
This was delicious
I have a standard recipe I like to use but I wanted to try something different, I’m glad I did. This was amazing and I didn’t even use all of the ingredients. I imagine it would have been even better if I did.
As usual this recipe is out of this world delicious. I just made some with fresh tomatoes and peppers from our garden and my husband already says I should make more.
What is the jalapeno amount in cups?
What do you do with your left over tomato juice? Canning recipe?
I keep it to use in soups or just discard.
Best damn salsa I ever made ,my 87 year old father said Mel is the God of salsa thanks so much and for those of you that doubt some of the ingredients DONT it’s perfect!!!!!!!
This year was my first time growing tomatoes. I had so many I needed to learn to can and I wanted to make a salsa. This salsa turned out amazing. It has a sweet and spicy flavor that makes it addictive. I’m very happy with this recipe and I am saving it for the many years of salsa canning I plan to do in the future. Also I love the broil peel tomatoes method. Much easier and less messy.
I used 2 tsp of salt instead of 2 1/4 as recipe called for. Way to salty for me. Wish had used 1 1/2 or even less. Just cooking it now. Hope it improves after processing
Can I safely add lime juice to this? If so, how much?
I can’t say for sure, but I believe others have commented about using lime juice in the thread below.
Hi Mel,
But the British audience, can you explain what you mean by Tomato Sauce? It that Ketchup…?
I asked a few American friends and ended up using Passata, which I hope it the right thing. Either way,, it tastes gorgeous and since I only made a quarter of the recipe I’m not worried about it keeping. It’s going to be gone in the next few days!
Hi Sarah, it’s a thick, smooth tomato puree (no added ingredients, usually).
Tomato sauce usually does have added ingredients. Generally salt, sugar, and spices. The can I have in my pantry right now has tomato puree, salt, sugar, citric acid and spices (not sure what spices are included) Not sure what the equivalent in Britain would be but that is what is sold in America labeled as tomato sauce.
I was concerned about all the vinegar in this recipe and should have went with my instincts. There were so many good reviews. Unfortunately I am not a fan of this recipe. The Apple Cider Vinegar completely overpowers the fresh ingredients so you don’t get the fresh taste with this recipe.
Thank you so much for this recipe! I have made several salsa recipes looking for the perfect one and I believe this is it!
Amazingly yummy. Only thing i did different was vinegar. I did 1/2 & 1/2 white.
I used quart jars last year & they are still good a year later! Everyone loves this recipe. It has a delayed “kick” to it. Very fresh taste! Getting ready to make more this year!
Can these be processed in half-pint jars?
I’m not 100% sure – I think it’s best to follow the recipe that’s been tested and can them in pint jars.
Question? Can you replace green onion for the onions in this recipe? I like their flavor much better.
I don’t know for sure, Nancy – I *think* that’s ok, but altering the recipe in major ways can affect canning safety, and I don’t know how subbing in green onions would change that.
Can I use Anaheim peppers instead of green peppers, just keeping the measurements the same?
Yes
This is amazing salsa! I made it last week and making more today with tomatoes from the garden.
Hi. Am going to try your wonderful sounding recipe. Can I use my homemade tomato sauce?
I don’t know for sure, but I think it should be fine.
That was my question too. I have some home-canned tomato sauce (tomato puree with citric acid) and wondered if I could us it instead of story bought. Did you try that Sandi Pal and how was it?
Can you can this without cooking it? We love it fresh, before it’s boiled.
It needs to be cooked so it’s hot before canning (which contributes to the canning safety).
How many jars are needed?
It yields 8-9 pints.
Can I make this without ground Cumin or can something be substituted for it?
Yes, you can leave it out. The flavor will be change, but it’s not necessary for canning safety.
This really is the perfect salsa!
Can you use canned hot tomato sauce or does it have to regular?
Sorry, I’m not sure what you mean by canned hot tomato sauce. Do you mean storebought or home canned? And do you mean spicy tomato sauce?
Is it possible to make this in a quart size jar?
I can’t vouch for the canning safety if processing this in quart jars. I believe it is recommended to make it in pint size jars for processing and canning safety.
So good and easy. I wish I had enough tomatoes to make the full batch! Tastes good as is, but isn’t super spicy so I would recommend adding hot sauce or more jalapeños if you like spicy!
I only have Roma tomatoes, is it ok to use just these type? Or would you recommend buying beefsteak/garden tomatoes.
Romas work great – that’s usually what I use.
I usually share my homemade goodies. Not this recipe, I’m being selfish and keeping it all to myself! Delicious!
May I can this safely without the onions? We have 2 with allergies.
I have found some salsa canning recipes that do not have onion, so seems possible? I know there’s more than just flavor going on here, keeping ph levels safe. So I’m asking the expert.
Also, may I increase the cumin?
Great salsa, thank you for your time and talent!
Hi Cid, from what I’ve read and know about canning, yes, you can safely omit low acid ingredients (like onions) and still have it safe for canning. Yes, you can increase the cumin.
Made a double batch yesterday as all the reviews I read said they loved it so much they would double it next time. I got 20 pint jars! Tried it before cooking and canning and it’s so delicious! Hands down best salsa recipe out there. I followed the recipe to a tee. I did up the spices slightly and added a teaspoon of Mexican oregano. Can’t wait to give some away over the holidays! Thank you!
I agree with you, best salsa I ever had. Also did double batch and got 18 pints.
Very easy recipe that packs a punch, family loves it!
By any chance, can you freeze this salsa?
Yes, you can freeze it.
Made this recipe and the consistency was great. Good flavor, I did however add a 1/2 haberano pepper and 3 sweet banana peppers as I had them in my garden.
Can I used diced cantalina canned tomatoes instead?
I haven’t tried using canned tomatoes, so I’m not sure – sorry!
This is the best salsa recipe that I’ve used. I had a lot of tomatoes, so I made my own juice and pretty much followed the recipe exactly. I did up the amount of jalapeños to boost the level of heat, and I only used a small amount of sugar. I highly recommend this one!
How many pints does this recipe make?
8-9 pints.
I just made a double batch of this and testing it before cooking and canning, it is delicious!! I’m wondering about the juice left over from draining the tomatoes. What can I do with it? Would freezing it be the best?
Yes, you can freeze it and use in soups and things like that.
I made this recipe last year and gave many away as Christmas gifts. I got rave reviews and my Mom wants to make a couple batches with me this year, and I’ve sent many others to this recipe to make their own. Is the processing time for half-pints the same as a pint jar? Thank you! 🙂
Hi Jen, I’m not entirely sure, but if it were me, I’d process them the same amount of time.
Making this recipe for the second year running, and this year I’m making twice as much – it takes a lot of time and effort to get all the tomato-prep done but it is well worth it. We had quite the solemn taco night when we opened the very last jar mid-winter!
My only addition to the recipe as written above is a good dollop of pureed chipotles in adobo sauce. It gives it a marvellous smokiness and depth of flavour, with a different layer of heat than the jalapenos bring.
One note – there’s a warning in the recipe about not altering the amount of tomato sauce lest one risk altering the pH needed for safe canning, but I’m quite sure that warning was meant to be on the line above with the a.c. vinegar.
Hi Kathryn, the note on the tomato sauce is in the correct spot – it’s there because there were so many comments asking if the tomato sauce could be omitted, so I wanted to be clear that the tomato sauce was necessary for proper pH. (So is the vinegar, so you are right about that!)
Hello, I was wondering if it would be safe to decrease the sugar, increase the jalpenos and to put it into the salsa into quart jars? How long wold you process the larger jars
Yes, I think you could decrease the sugar. As far as increasing the jalapenos, I’m not sure – you could replace some of the bell pepper with jalapeno. There is varying information in the comment thread about quart jars, but I think the latest info is that it isn’t safe to can the salsa in quart jars. It’s recommended to can in pint jars.
Hello! This is my 3rd year of using this recipe, I don’t change the amount of sugar since we like it a little sweeter. I have messed around with the hot pepper ratios quite a bit, and have not had a issue with it. I always can mine in quarts for 20 minutes. Doesn’t mean it’s right or correct, but I do it, and thus far no issues.
Hello Mel,
For a newbie to canning your recipe was very informative and easy to follow. The salsa turned out amazing. I’ll never buy store bought salsa again.
Thank you for your recipe I look forward to making more of your recipes in the near future.
Made this salsa last year and it was so popular I ran out quick! This year I am doubling the recipe. Can white vinegar be used instead of apple cider vinegar?
Hi Sarah, the flavor will change with different types of vinegar, but yes, white vinegar can be subbed for the apple cider vinegar.
Do you use store bought tomato sauce? What brand. Thank you
I usually use Kirkland or Hunt’s brand
This recipe is great! Made it this year and last year and love it. When I made my first two batches this year, I mixed up the salt measurements and put in 2 1/2 teaspoons instead of tablespoons a and just realized this when I went to make a 3rd batch. The salt shouldn’t affect the safety of this recipe, should it? I thought salt was always just for flavor in canning recipes, but wondering if you could confirm
Hi Lins, the salt can be decreased without affecting canning safety.
Even after draining my tomatoes and cooking an extra 5’, my salsa is really runny. Will it thicken eventually or should I have cooked it down more?
You want it slightly runny – too thick and it won’t process safely for canning.
This is delicious!! My tweeks. No sugar needed. I did not peel the tomatoes-cut tomatoes onion and peppers in my startfrit onion chopper. Used 1/2 San Marizano 1/2 slicer tomatoes. Drained the some of the juice. Skin allows tomatoes to remain chunckier. Used 1/2 Lime Juice and 1/2 vinegar. yield 6 pints 3 1/2 pints. New favourite!!!
This was my first attempt at canning and I read one of the steps wrong l will be just storing it in the fridge / giving some away instead of canning. If I am not canning can I freeze some?
Yes, it can be frozen.
Hi Mel,
Love your site and fantastic recipes! Just curious- my family really loves cilantro in salsa. Is it okay to add dried cilantro to the recipe? Like a cup or so? Or will it make everything wonky?
Thanks!
Hi Kristin, I don’t know for sure and I don’t want to give advice that could affect canning safety negatively. Adding that much of a low acid ingredient can change the pH.
Just made this recipe, and I got 8 pint jars from it. The taste is amazing. Thank you for sharing!
Made this yesterday and will not use this recipe again. The tomato sauce and paste made it taste like nothing but tomatoe. Plus saying to drain it I think is a mistake, Was more like a spiced up tomatoe paste. Went to a lot of work for disappointment.
If using larger garden tomatoes, do you cut out the core? Seems like it would take a lot of effort to hand mash them and get the core out vs just chopping them and then draining. I’m new to canning salsa so unsure! Excited to try this recipe!
Hi Lauren, I do remove the core for larger tomatoes.
Excellent! Thank you! I did substitute lime juice for some of the vinegar. Delicious! I probably didn’t drain as much liquid from my tomatoes, I ended up with 7 jars. Just. so. good..
Amazing recipe. We made 6 batches last night – looking forward to salsa all year long!
What a great recipe! The tutorial starts that only tested recipes should be used… is this a tested recipe?
Yes, it has been tested.
I know you said this recipe can be cut or half but can I also quarter it? I want to make some to try it before I make a huge batch to can
Yes, you can.
I have found that using a salad spinner works wonders for removing the excess juice.
Great idea!!!!
Made it today and got exactly 9 pint jars. I subbed cherry bomb peppers from my garden for the jalapeños and increased garlic and cilantro to our tastes.
I have tried dozens of salsa recipes for canning over the years and this is my favorite. Thanks for posting!
Did your jars can okay increasing the cilantro?
Just finished my first batch of this using my garden tomatoes, peppers and garlic. It is so good. As Mel said super balanced, not too hot, salty, tart or anything. I can’t wait for more tomatoes to ripen. I too let the tomatoes drain 24 hours because I don’t like watery salsa. I substituted some lime juice for half the vinegar.
How big are your garlic cloves? Asking because mine range in size from extremely small to very large.
One can never have too much garlic!
Hi Connie, just average sized garlic cloves. Not tiny, but not huge.
Can you over puree it? I have a son who hates vegetables of every kind and while we are still working on that, one thing he does like is salsa, as long as there are not chunks in it.
Yes, you can chop or puree the tomatoes to the desired texture.
Hi there,
I am going to make your recipe as it sounds yummy
I have one question please,
When uou say tomato sauce do you nean ketchup or passata?
Regards
Nahla
Hi Nahla, tomato sauce would probably be the same as tomato puree (not ketchup). It doesn’t have any added ingredients, just a thick sauce of pureed tomatoes (no seeds).
This may be answered somewhere but if I use quart jars instead of pint do I process longer? I read on pickles it is better to use a smaller jar because you have to process a larger jar longer and it can make the pickle mushy. Do you know if it will change the taste of the salsa if I have to process longer? Thanks!
Previously in the comments I let people know quart jars can be processed for 30 minutes (based on an online recommendation, however, it’s been brought to my attention since then that most of the reputable canning sources (NFHP, Ball, etc) don’t recommend canning salsa in quart jars, and recommend using pint or half pint jars.
This is THE best! I have made it the last couple years. A family favorite!
Can I freeze my tomatoes as they ripen, then thaw to use in this recipe?
Yes, it works great! I do it every summer. The skins peel right off when the tomatoes thaw.
What about using lime juice instead of vinegar? If so, what
Quantity should be used?
I haven’t tried that sub, but others in the comment thread have, I believe. If I remember right, you’ll want the same amount of lime juice as vinegar to keep the acidity safe for canning.
This may not make it past the censors, whoever they are, but this is a helluva recipe! The taste each time I open a jar is as if the salsa was just made. I will never buy store salsa again. Thanks so much for sharing this recipe.
I love this recipe having made it before. Tonight, I foolishly put in 2.5 teaspoons of pickling salt instead of tablespoons. I only caught this after I went through the canning process. I assume this means this isn’t safe to keep on a shelf? Could I keep it refrigerated and if so for how long? many thanks.
Hi Paula, I’m not sure how that will affect canning safety, but it can be frozen for several months or refrigerated for 1-2 weeks.
We have made this recipe for the past 3 years. Always the best! We call it our “liquid gold”!
Can I use basil instead of cilantro?
It will change the flavor, but yes, in terms of canning safety, you can substitute fresh basil.
I am following the recipe, using garden tomatoes so draining them really well. I made a batch with habanero peppers instead of jalapeño peppers. And no cilantro because we don’t like it. Will the ph still be ok?
If you’re not making this recipe to can it, do you still have to do the boiling? I’m assuming if you’re not, you can just throw it all in the blender and pulse it? That’s what I’ve done with all other salsa recipes I’ve made. Thanks!
You can definitely try that – I think cooking it for a few minutes deepens the flavor, but you could see how you like the “fresh” flavor without cooking.
My recipe calls for 1/2 cup vinegar…do you truly use 1 1/4 cups ? All other ingredients are identical.
Yes, this recipe calls for 1 1/4 cups vinegar (for proper pH and canning safety).
Thanks for the recipe! I was wondering if you’ve ever tried adding 1 TBS lemon or lime juice instead of apple cider vinegar for the acidity? That vinegar flavor was so strong and not good to me. My only change was I didn’t add sugar, seasoning, or cilantro- I have a seasoning kit for salsa so this is a great base. I add the seasoning & cilantro fresh after opening my canned salsa to give it more of a fresh salsa appeal.
This recipe is good. I forgot to drain the juice, I added the tomato paste which helped thicken it up. I wished I didn’t add the sugar. I added it, only because I wasn’t sure about my tomatoes. Next time I will not add the sugar. Although sweet it had a nice kick to it. Very good.
I was half way down simmering the salsa, when I realized I forget to drain the juice from the tomatoes. Will it still be okay?
It still taste good.
It will be fine from a canning safety standpoint.
This was wonderful! Swapped some of the jalapeño for hotter peppers but left everything else exactly the same. Best salsa I’ve had in a very long time. The trick with the tomatoes saved so much time and work too!!
Just wondering if you could use lime juice instead of lemon juice?
A lot of people have made that substitution (I haven’t personally).
Can I use just lemon juice instead of apple cider vinegar? I haven’t made this recipe yet. But I have made many of your other recipes. It’s great to find a site that you can trust when the cook says it’s good. I have tried some sites and thought what are you thinking… this tastes horrible. Thanks for all your recipes.
I believe others have subbed in lemon or lime juice for the apple cider vinegar. I haven’t done that personally and I’m not sure how it affects the pH or canning safety to make that substitution.
I looked online and it says you can for those interested. But it has to be lemon juice from the jar. Not fresh.
I smoked my 1015 onions, bell peppers and jalapeños for a smoked salsa. AMAZING!! Fabulous recipe !
This is my third year using this recipe. It is the very best. I have shared this recipe with other family members and they are in total agreement that it is the best. Thank you
Can I blanch and freeze tomatoes to use later in the year for your recipe?
Yes!
This was my question too. I’ve got quite a few ripe Roma tomatoes from my 2 plants but they have just as many that aren’t ripe yet. I was hoping to figure out how to go about freezing them? How do you blanch them?
Thank you!
Hi Missy, I actually just put the ripe tomatoes in a freezer ziploc gallon bag and freeze them without cooking/blanching. When the tomatoes thaw, the skins fall right off.
Do you put the entire tomato in the freezer whole and not cored? Or do you quarter the tomatoes? What if the canning tomatoes are large? Will that work as welll? I did a combination of canning tomatoes and romo tomatoes. I have an abundance of tomatoes that I want to freeze to make more later. Can you describe exactly how you freeze yours?
I don’t quarter them first, I put them in the freezer whole. It should work with any kind of tomato – the freezing and thawing process loosens the skins of the tomato.
OMG! AWESOME!!! Gave some to my friend and we’re canning double batch today!!!
So I chopped my romas before peeling. Will this recipe still work? Drain at this point? haven’t made this recipe, but had so many tomatoes from garden I wanted to can.
I’ve never made the recipe without peeling the tomatoes, so I’m not sure. The taste can be different (possibly bitter) with the peels, as well as the texture. And I’m not sure how leaving the peels on affects pH (I’m guessing not much, but I don’t know).
Peeling the tomatoes is also important for food safety – washing does not necessarily remove any bacteria, mold, or fungus on the outside of the fruit. This link has direct quotes from both the USDA food safety guidelines and National Centre for Food preservation.
https://www.healthycanning.com/peeling-tomatoes
Also – I love this recipe and it has surpassed the generational family recipe as the new favorite.
I love, love this recipe!! To drain the chopped tomatoes, I used a small colander over a bowl and stirred several times. By the time I was done, I had enough juice left to make a quart of tomato juice which I canned also. Great use of the byproduct. Thanks!
Is there something else I can use in place of a can of tomato sauce for the same ph? That’s the one thing I don’t have in my cupboard. I have tomato paste, canned tomato soup, a can of diced tomatoes.
I can’t recommend a substitute for the tomato sauce without compromising canning safety – sorry!
For the 16oz tomato sauce that is required for safe ph… does it have to be a store bought jar/can of sauce? Or can I use my own garden tomatoes to make the sauce (in addition to the 10 cups drained)?
I think that’s been discussed in the comment thread below…it really boils down to personal preference and judgment. For the most precise canning safety, I think the recommendation is to use storebought tomato sauce as the pH of homemade tomato sauce can change. How much? I’m not sure the differences, but that’s what I’ve gathered from reading the comments.
Very good flavor but too salt. over powers the flavor. I also used salsa peppers instead of. Jalepinos
This recipe looks delicious! Quick question, if I do not want to can the salsa, do I still cook it? Thank you!
No, it doesn’t need to be cooked if you aren’t canning it – it’s really a matter of preference (if you don’t plan to can it). The flavor is different cooked vs uncooked.
Hi! I have a question about the jalapeños. Where I live I buy the huge ones that are like 4 inches long. Do you have a weight conversion for peppers? I’d rather omit the bell pepper and add extra jalapeños or spicier peppers. Thanks!
I don’t have a weight conversion, sorry. I’ll weigh them next time I make this – but with the size of jalapenos I normally use, the five jalapenos called for in the recipe is probably roughly equivalent to about 3/4 cup finely chopped jalapeno peppers. You can add more or less for less/more heat.
Made this and it’s awesome! Question, though…. I’m drowning in jalapenos and don’t yet have enough tomatoes for another batch. I need to can the peppers so they don’t go to waste. What’s your opinion on using water canned peppers or pickeld peppers? I know the process is different, but I’m concerned pickling them will impact the flavor too much. Thanks!
What about chopping and freezing the peppers?
This is what I do, and then just toss them in when the next batch of tomatoes is ready. It always works for me!
I love this recipe. I like poblano peppers over jalapeño peppers so i substituted and is awesome.
Love it! Was shocked at how easy your technique for peeling the tomatoes is!
This is the BOMB of salsa!!! Made 1 batch yesterday and back to the produce stand to buy 25lbs more Roma tomatoes today! Didn’t use all the tomatoes, will make marinara with the rest. Followed the recipe, my family went nuts! Fresh salsa, no more store bought jar stuff for us! Made 27 pints more today. Gonna make more when tomatoes are really plentiful.
Thanks for the best salsa recipe!!❤️❤️❤️
This recipe is a crowd pleaser! I’m not a canner, but I love making this salsa because everyone likes it so much. I often skip the processing and just put it in the frig. It disappears so fast there is no need to can it.
The recipe stated that the tomato paste was optional if you want a thicker salsa. Is that correct? I would have thought the added paste would make it thicker.
It is optional – meaning, use the tomato paste if you want a thicker salsa. Leave it out if you are ok with slightly thinner salsa.
Can I prepare the salsa and refrigerate it over night and finish cooking and canning it the next day?
Yes, I believe so.
Can you use white of red wine vinegar instead of apple cider vinegar?
I’m not a big fan of Apple cider vinegar. Can I substitute with white vinegar or red wine vinegar?
I haven’t subbed a different kind of vinegar, but you could definitely experiment (lots of people in the comments have used a different type of vinegar)
An excellent recipe! Used 5lbs of tomatoes but probably really need 7lbs to account for taking out core to get the full 10 cups. No issues though. Used jalapenos with some seeds and membranes still in tact, red pepper instead of green (just a personally preference), kosher salt instead of pickling salt. 1-6oz can tomato paste and all of the other ingredients as listed. 1 can tomato paste gave the salsa just the right amount of consistency…not runny nor thick. Yield was 9 pints. Absolutely great flavor. Spicy then sweet then spicy and sweet again. Obviously used some sugar as the tomatoes were early and not full summer variety. Next time will roast red peppers before adding.
Well done ma’am!
I made this salsa last summer and it has been an absolute hit! I need to replenish our stash but with two little ones and another on the way I’m feeling a little more on the tired side.
Do you know if this recipe can be made with canned tomatoes?!
I haven’t tried it with canned tomatoes, but I believe others have. I think the consensus is that the taste is much better/fresher using fresh tomatoes instead of canned.
The best recipe! I threw all my others away. I made a different recipe last then I made this one. I had to make a second batch of this one as it went so fast. Btw I still have jars of the other recipe this one is all gone. This is the only recipe I’ll be making this year. Thank you so much for sharing.
I am about to try this recipe and not interested in canning at this point, until I try it at least. For fresh salsa, do I still need to add tomato sauce? I’m sure flavor would be different. Have you made it fresh without the tomato sauce?
If you aren’t canning it, you can really adapt the recipe however you like. You can leave the tomato sauce out and see how you like the flavor (I haven’t tried that myself).
I tried making this salsa for the first time last week – WHAT A HIT!
For real, my family went crazy about it. My brother could not believe it was homemade!
Hi I’m very new to canning this was my 1st time do I need to reheat this when I open the jars to eat. Gave it 5 stars very delicious Thank you
No, you don’t need to reheat.
Thank you very much
Hi Mel! I have made your salsa recipe for the last 3 summers with great results. We love it! This past summer, I made a mistake, though. I was multi-tasking, and accidentally added my iodized table salt instead of the pickling salt that was right. next. to. me. on the cupboard. Ugh. I know your recipe notes state to NOT use iodized salt. I tried to scoop out as much as I could, but by then, much of it had dissolved into the juices. I also added canning salt, but I have been afraid to eat it in case it is unsafe. What do you think — eat it or toss it?!
Hi Carol! The canning safety is fine with iodized salt – so the salsa should be safe to eat. The reason I don’t use iodized salt in my canning is because it can give a funny off-taste (and alter the color).
Wonderful! Thanks, Mel!
I found this recipe in 2020 and made 60+ pint jars of salsa. It’s BY FAR the best canned salsa recipe out there. We are going through it so fast. I will definitely be using this recipe each year!
Also, loved all the tips and pics for making the process as easy as possible. The broiler method to remove the tomato skins is genius!
Hello! I love this recipe. Not fond of the bell peppers, can i use a substitute like maybe more hot peppers in place of them? Also, can i use canned already peeled tomatoes for this recipe so long as its the proper quantity? Thank you
Hi Stephanie, I don’t know if canned tomatoes will work (sorry). I haven’t tried it. You can substitute a different kind of pepper at the same quantity as the bell peppers.
Started growing veggies due to Covid and have loads of cherry and Roma tomatoes. We’ve made margarita pizza a few times and looked up the first salsa recipe with Easy in its name. This one delivered the goods! We used bottled minced garlic, shallots, and lots of black pepper. Just added avocado cubes since we grow those too. Thanks for sharing recipe.
Hi Mel,
I canned this the other day and it’s fantastic, I’ve been trying for YEARS to find a recipe that mimics a salsa I had at a friends house during my childhood and this is it!
If I wanted to bump the spiciness of the salsa up while maintaining canning safety, what would you recommend?
Hi William, you can use spicier peppers (like habanero or others) at the same equivalent as the jalapenos.
Are the instructions the same if you don’t want to bottle it, just it eat fresh?
Yes, should be – although you could cut down the vinegar to taste since it won’t be needed for canning safety.
Trust me, I know salsa. This is the GOAT! I have had to make 3 recipes in one year!
I make this every year and everytime I bring it out when we have company they rave about how good it is. I always put mine in the blender after cooking it to make it a smooth salsa.
I freeze my stragglers from late in the year and make salsa now. The skin peels right off when ran under warm water. I have a variety of tomatoes from roma to better boy. Would my thawed, drained stragglers work for this? Brosie
Brosie, I always use my frozen tomatoes for this recipe. Works great, but you have to plan ahead to let them thaw and drain.
Just wondering if this can be made with canned tomatoes during the winter months?
I haven’t tried that so I’m not sure – canned tomatoes will affect flavor but I don’t know how it impacts canning safety.
Thank you for the MVP tip with the tomatoes!!
Hi! I am allergic to garlic. I was hoping to make this and leave the garlic out, but wanted to double check that it would still be safe to water bath can it? Thank you!!
Yes, it’s still safe to can if the garlic is left out.
I was very disappointed. The sugar and vinegar ruined the flavor of the tomatoes and spices. I was sad to waste 7 pounds of tomatoes this way.
Sorry if I’ve already posted this, but seriously, this is amazing salsa. This is the third time I’ve made it and the first time I halved the sugar. Just thought I’d try it. But, oh so good. You have made this so simple with all of you tips. Thank you …. again.
This was AMAZING! I only wish I would have tried this sooner. I’ve been using a family friends recipe and not loving it, so when my neighbour dropped more hot peppers off to me I decided to try this since it’s tailored for steam canning (yay!) and wow- so good!
Yes it is the best!
This is a very good recipe. The blended flavors are perfect.
This recipe is delicious! I’ve made three batches this season and everyone who tries it loves it. I used half vinegar, half lime juice based on what I had on hand. Also, the trick to halve and roast the tomatoes to remove the skin is BRILLIANT. No more water baths! I didn’t bother chopping the tomatoes. I squished them in my hands after peeling them, then let them drained. If there were too many chunks I quickly ran my immersion blender through the bowl. Thank you!
One cannot can salsa in quart jars…according to the experts…
Recipe sounds awesome. I made some Peach Tomato salsa this season and it was a disppointment! Mostly like a relish as the onions were overpowering…and it was a lot of work. I am going to try this one next time. 🙂
I’m new at canning, do I put the jars of salsa in a steam bath that is already steaming.
You can add the jars to the steam or water bath – then bring to a boil. For a water bath canner it needs to be a rolling boil, for a steam bath, the steam needs to be coming out the holes on both sides of the steam canner in a steady 6-7 inch stream before starting the 10 minute time.
I’m new at canning! This might be a stupid question but, do I bring the steam bath to a boil before I put the jars of salsa into it and then steam for ten minutes.
If you do not use whole tomatoes can you substitute crushed tomatoes?
Like canned crushed tomatoes?
Thanks for this incredible salsa recipe. This is my fifth time making it this summer. In total I have made 40 pints. I used some fresh squeezed lemon juice in place of half the apple cider vinegar. Also added basil at my son’s request. Everyone who trys it have Saud best ever and asking for recipe. Thanks again.
Hi! I look forward to trying this recipe! I am new to canning and have a ball automatic home canning system. Will this automatic canner work with this recipe?
Thanks!
I’m not familiar with that system, so I’m not sure – but if it works for recipes that use a water bath/steam bath, it should work fine!
Thanks Mel! I appreciate your blog and finding an “easier way” for peeling the tomatoes. I was dreading making red tomato anything. I am new to canning and this recipe sounds like a great way for me to start!
Hello, this salsa is the BEST! I ran out of the standard mason jars and I can’t find them anywhere. Can I use a Lug lid jar for this recipe? If so, can I process them in a steam canner or would I need to use the water bath method?
I’m not familiar with those types of lids so I’m not sure, sorry!
Do I need to process the jars for longer if they are quart jars?
Yes, quart jars should be processed for 30 minutes adjusting for higher elevations.
My understanding is that there are no guidelines from reliable sources regarding processing quarts. NCHFP as well as Ball and Bernardin only approve canning in pint and half pint sized jars!
Can I use a homemade tomato sauce?
I’m curious too!
Sorry for the delayed response, yes, I think you could use homemade tomato sauce.
I’m thinking about doing quarts since there are no pints anywhere! Do you know what the processing time would be? (We refuse store bought salsa since finding this recipe!) thanks!
I believe the processing time for quarts is 30 minutes (adjust for higher elevation)
I just made your salsa recipe, and it “separated” (1-2 liquid at the bottom of my jars)
Is there a reason for this and can I fix it post processing?
I’ve never had that happen, so I’m not entirely sure. If it’s within 24 hours of processing you could try opening the jars, simmering again (if the salsa is super thin you can add tomato paste if you left it out the first round) and reprocessing.
Mine does that if I don’t drain my tomatoes multiple times. It won’t hurt. It will just give you a thinner salsa.
Thank you for this recipe! Do you think I could substitute half the ACV for fresh lime juice? I like a limey salsa, but I’m worried the acidity level will be affected to much.
I’ve read in the comments that it is safe to sub in lime juice for the apple cider vinegar, but I believe it should be bottled lime juice for consistent acidity (you might try googling a reputable canning site to find out for sure)
I just made this and it is delicious! My only concern is I did not realize I should drain the tomatoes so I have included all the juice. I am fine with a less thick salsa as long as it is still safe to can. I already have them in the water bath boiling away and they are almost done. Do you think they will still be safe? Thank you!
Yes, it will still be safe with the tomato juice.
So…i wasnt really paying attention and i added 3 cups.of red pepper and 3 cups of green pepper lol will this affect the ph?
Yes, it will. Doubling the peppers (since they are a low acid ingredient) will lower the pH and make it unsafe for processing in a water or steam bath canner.
I made this salsa with the amount of salt stated (2 1/2 Tablespoons) and it was waaaay too salty! Even for my salt loving husband. I made another batch with 2 teaspoons and it was amazing. Maybe a typo??? I also added crushed coriander in place of the cilantro – just a taste preference.
Did you use the canning/pickling salt called for in the recipe? It’s not a typo but the result may be different if you are using a different type of salt.
Been wanting to try some canned salsa for a while, time to go for it and try this one!. ..quick question: how many jars would this make?
8-9 pints (the yield is right underneath the recipe title for future reference).
I can’t have sugar. Can you substitute stevia for the sugar?
I think so, Johanna.
I will try it and let you know.
Hi! I just made your salsa (which is amazing) but I only added 2 of the jalapeños… will that throw off the ph? If so, what is the effect?
No, it will be fine. You can take out low acid ingredients without affecting the canning safety.
I *really* want to try this recipe, but I have that weird gene that makes cilantro taste like soap. Is the cilantro over-the-top in the flavor? Can I use half the amount or just cut it out completely?
You can cut it in half or leave it out – either is fine.
you can also use parsley
I drained my tomatoes well, but wish I didn’t. After adding tomato paste, boiling it, then a water bath, the salsa was too thick. I wish I would have left the tomatoes with more juice. That may have helped cut the overpowering vinegar flavor that drowned out flavor of the other ingredients. It tasted like vinegar and tomato paste. It isn’t my favorite salsa recipe as is, but there is room for improvement. I’ve read that some people used lime to replace some of the vinegar, so that’s a place to start.
I have that weird “gene”as well, but I did use it. Actually think it needs it. Never got that weird soap taste! Salsa was amazing!!
Fantastic! Love to have found a big batch salsa to can finally after 25+ years 🙂
If I am shy a few cups of fresh tomatoes can I drain and use canned tomatoes to make up the difference?
I am not 100% sure, but I think that should be ok.
Do you have the nutritional information for this recipe? I made this and ran out of romas and ended up using cherry tomatoes. It turned out great everyone loved it. The only thing I did different was blend it all after cooking and before processing.
Mine turned out really acidic! Help! Maybe my tomatoes were too ripe?? I followed the recipe exactly besides the tomato variety, I only used garden tomatoes, no Roma’s. I drained a ton of liquid off though. Thoughts??
It might just be a taste preference, Kaylene. The type of tomatoes shouldn’t affect the flavor *too* much. Others have had good success subbing out half of the vinegar for lime juice.
For PH purposes is it ok to use store bought tomato sauce and paste if they come in glass jars as opposed to canned?
I think that’s fine.
I usually buy grocery store products mostly in glass jars. For PH reasons does it matter if the store bought tomato sauce and paste come in glass jars? Or do you suggest specifically buying the canned variety?
I don’t know if there is a difference in pH between cans and jars; it should be fine.
My sister has been making this for years and I finally got her to teach me….it’s AMAZING!!! Thank you!
Hi, do you know if I can do anything other than green pepper? Green chili’s? Can I leave it out? Thank you!
You can leave it out or substitute with an equal amount of bell pepper (any other variety). It will change the flavor of the salsa if you leave it out.
I wish that one batch fit could be processed at one time in canner or water bath. Do you just typically do the 7 jars, then put 1 jar in fridge unsealed?
I’m almost always doubling or tripling the recipe. I only fill the jars I’m using to immediately process and keep the rest of the salsa hot on the stove until it’s time to fill and process more jars.
We’ve been doing a lot of canning and on a whim made this recipe. Very nice. I love spicy recipes so I did add a few more jalapenos. Thank you for the recipe
So can this be salvaged or discarded? All jars sealed. Can I open them boil for 20 minutes and then reprocess after adding the sauce. I had made 4 batches .
This recipe is based on the popular “Annie’s Salsa” and there may be more information on other threads about that salsa what to do if the tomato sauce is left out. A quick google search may help you. I don’t want to lead you astray or cause anyone to get sick. I’m not sure if the salsa has enough acidity with the tomato paste alone.
This is the best salsa, however recipe I found on the internet that was your recipe did not say that the tomatoe sauce was a must in this recipe. I left it out and added the tomatoe paste for thicker salsa. Is this going to be safe to eat? Enough PH? I canned this about 2 weeks ago. Can it be opened, sauce added boiled 20 min and reprocessed? What to do?
The other recipe I found from you for this salsa says the tomatoe sauce is a must. Which is right?
Please respond.
Hi Verna, the tomato sauce has ALWAYS been required in this recipe. That has not changed. I added a note next to the tomato sauce saying “not optional” last month because so many people asked in the comment section if they could leave it out. I always specifically label optional ingredients (like I did with the tomato paste in this recipe). It’s not recommended to leave ingredients out of canning recipes because it can affect canning safety. I’m not sure if the salsa is safe to eat without the tomato sauce – I think it needs the acidity for proper canning safety.
The sauce added is to help with fluidity of the salsa for better heat distribution during canning. I read that somewhere about Annie’s Salsa, maybe on the original page for it but I can’t find it now. The sauce is preferred over using tomato juice, and even if you add tomato paste, the sauce still provides fluidity to allow all the chunks to move around a bit during the boiling process while canning.
Hello, do you add the cilantro always when you process your jars for canning and saving for months at a time? I have never used Cilantro in my salsa when canning it but instead only using it fresh. Thank you for your help. We are excited to try this recipe.
Yes, I always add the cilantro before processing the salsa but you can add it after you open the jar.
This is Such an excellent recipe! This is the best salsa recipe I’ve ever canned. The flavors were so well balanced, really delicious. Thickening with tomato paste took it over the top. This will be my only salsa recipe going forward. Thank you for sharing all your hard work in developing this recipe. It is Much appreciated!
Hello, so excited to try this!
I had an old recipe that is similar but lost it.
A couple of quick questions.
Can I vary the types of peppers as long as the quantity is the sam
I like to do different varieties by adding to the base:
1. Can I add black beans & corn
2. Roasted garlic
3. Fire roast some of the tomatoes.
Thank you! Anita
HI Anita, yes you can vary the peppers as long as the quantity is the same. Adding black beans and corn will lower the pH of the salsa making it less acidic and unsafe for water bath canning. Roasted garlic and/or roasted tomatoes should be fine.
I made this recipe and canned 9 jars of salsa. I opened a jar a week later and do not like the flavor! It tastes really acidic. I’m wondering if some of my tomatoes were too ripe?? Everyone else raves about this recipe and I wanted to love it. I’m new to canning though, maybe I did something wrong. I followed the recipe exactly, besides the variety of tomatoes—I didn’t use Roma. Any help? I’d love to get it right.
Thank you for this recipe. It is delicious. Only change I made was blistering the peppers to remove the skin also added 1/2 tsp of dried crushed hot pepper to add a bit more heat. Best salsa recipe ever!!!
Well—-I lost the arm wrestle! 😀
Terrific recipe … thanks for sharing!
I have not tried this recipe yet but plan on making it tonight . I would like to add celery . Will this be fine in reference to canning.
No, the celery will affect the pH (since it is a low acid food) making the salsa unsafe for canning.
This looks delicious and I will try it this week. Just wondering if it is ok to add some chopped mangos into this recipe?
Adding an ingredient like mangos will change the pH of the salsa and isn’t recommended for safe canning.
made it and love it , little to hot for some
Hi Mel,
we made the recipe exactly as listed and it turned out perfect!!
My family has a new favorite salsa now.
I was wondering if I can completely eliminate the sugar and replace 1 jalapeno pepper for 2 habanero peppers? I like my salsa hot and not too sweet.
Yes, both of those things would still keep the integrity of the canning safety! Glad you liked it!
I have an onion allergy in our house and need to make this without them. How much will it affect the Ph level for canning purposes? Thanks!
I believe you can leave out the onions since they are low acid, but I’m not sure.