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
- 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
1,463 Comments on “The Best Homemade Salsa {Fresh or For Canning}”
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).
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!
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.
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 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.
Love the flavor of this recipe!!
I was about 1/2 a cup of tomatoes short, but I added the tomato paste to thicken it and followed all the other instructions. Will this throw off the PH balance for canning?
I think it should be fine.
I made this last weekend and am in the middle of now making a double batch; I have a TON of maters and peppers that I picked yesterday as we just had our first frost this morning. The ACV def loses its tang within about 48 hours. I did 1/2C lime juice. We like spicy salsa so I did 1C jalapeños & 3/4C bell. All research I have done (USDA, ball, etc) says you can use any combo of peppers, but as stated in this recipe; your ratios of peppers, onions & tomatoes & ACV must not be altered. I REALLY like this salsa. And love the broil method for peeling tomatoes; I found it pretty important to have similar thickness of tomato halves on each sheet. Thanks for this awesome recipe!
This is my favorite salsa recipe! I have tried many over the past 15+ years and this is the best!!!! I keep having to share the recipe cause it’s so good! Thank you!
I made this a few days ago and thought it was amazing right out of the pan. I followed the recipe except substituted 1/4 lime juice for some of the apple cider. I opened a jar two days later and it was much thicker. Next time I’ll omit the tomato paste. Any thought on how to add juice to the salsa without taking away the flavors.? Thanks so much for sharing this recipe!
This is delicious! I will add half the sugar next time, but oh boy! Love the kick after the sweet. Your suggestion to broil the tomatoes was spot on. So much easier. We only had enough tomatoes for a 1/2 batch. We used one green pepper, one ancho chili, and 2 jalapenos. It’s so good. Many thanks!
Is it ok to alter the ratio of hot to sweet peppers to make a hotter salsa? Can red bell peppers be substituted for green?
Can’t wait to try this!
I think so if it’s the same ratio/amount of peppers.
If I froze this instead of canning how long do you think it would good after thawing? Or how long is it good if used fresh?
I’m not sure – but my guess is probably a week in the fridge.
Made this yesterday with a couple of my own adaptions and it turned out really great. The only things I did different was I made it hot and i also subbed the bell peppers for fire roasted Poblano peppers from my garden that i roasted over a wood fire. The salsa came out absolutely fantastic and I will be making this again next fall when my tomatoes come in. .
I can’t thank you enough for your recipe!! The flavor and texture are amazing. Best salsa I ever made… and my friends and family love it. Oh yeah..now my house smells wonderful too!! Thanks again
I have made two batches of your salsa recipe this summer! This recipe is AMAZING! Everyone loves it! It’s so easy.
Thank you so much for such a great recipe! “Thank You” just doesn’t really cut it, but I’m at a loss for other words to express how grateful I am!
Karen
We just processed our salsa last night. How long to we have to wait until we can enjoy it?!
You can eat it right away but I suggest waiting a week or two – it gives the flavors a chance to blend and mellow.
Hi – thanks for posting this recipe… so glad i found it since i am a fresh salsa lover and until now haven’t found a canning recipe i love. Will be making this today!!! Question – I make all of my own tomato sauce (Pasta sauce) from garden tomatoes. I also make plain un-seasoned jarred Tomato base. This is unseasoned and a little thinner than pasta sauce. PH is high in both. I am guessing the sauce you use for this recipe is commercial; is it unseasoned sauce from a can Or ‘seasoned’ pasta sauce from a jar?? I was thinking of using the tomato base and thickening it up a bit before using. Your thoughts? Many thanks!!!
The tomato sauce I use is unseasoned tomato sauce from a can.
Perfect!! Thanks so much!!
Additional note…I didn’t have tomato sauce so used 16.5 ozs tomato paste plus about 6 ozs water. Rinsed out cans. I added 1/4 cup sugar instead of 1/3. Otherwise I followed the recipe. Is my batch safe.
I did the same thing Rebecca. However, when I did this the recipe it did not say the tomato sauce was “not optional”. As I had canned tomato paste on hand, and not tomato sauce, I used that instead and omitted the tomato sauce assuming it was optional. Is my batch now unsafe?
I made this last night, and I just now realized that I read the recipe wrong. I added about 16 ounces of tomato paste and ommited the tomatoe sauce!! I know it says the tomatoe sauce is necessary for PH, will the tomatoe paste provide that or is my whole batch ruined????
I honestly don’t know, Rebecca. I know from reading how this recipe was tested that the tomato sauce is necessary for canning safety and the tomato paste is optional, but I don’t know how it impacts the recipe if those two ingredients are swapped, left out, or substituted. Sorry!
Don’t forget to slide a chopstick or one of the canning small spatula things down the insides of the jar a few times to remove any air bubbles before you wipe the rim and put the lid on.
OMG this is the best salsa recipe ever. Been making this salsa for 3 years now. Everybody asked for the recipe and I will not give it out. This year me and my mom made 140 quarts. Almost 8 bushels of Roma tomatoes. We make it hot and regular. For hot I put about 2
OMG been making this salsa for the last 3 years . Hands down best salsa ever. Everyone who’s tried my salsa wants the recipe and I will not give out the recipe. Me and my mom did 140 quarts this year almost 8 bushels of Roma tomatoes. We make regular and hot. For hot I put about 2 habanero pepper chopped up in each jar. Only thing I put more in was cilantro and garlic. We got people love the salsa so much we are selling it fast. Once again thanks for the recipe.
I love this recipe and have made it so many times. It is a perfect mix and have added more hot peppers when making for my brother and less for my husband. So quick and so easy. I do use a pressure canner the same as I make my canned tomatoes and works out perfectly. I am also a nerd as I love canning and making jam. So rewarding.
This recipe is now my go to for salsa!! I have tried many recipes, but this one is the only one that made my husband & I say “OMG YUM!!”. I followed exactly except for the peppers – I used a habanero from our garden & also added 3 c. of corn and 2 cans of black beans – SO SO SOOOOO good!!!
Draining the tomatoes made a huge difference for me. We did not do this last year and it took literal hours of boiling to get rid of the water, which also made the flavor suffer quite a bit.
Will be making this again for sure. Thank you!
Hi Chelsea, thanks for the review – just keep in mind that adding corn and black beans will lower the pH of the salsa making it unsafe to can using a water or steam bath.
What is the difference between a can of sauce an just adding more tomatoes?
The consistency of tomato sauce is different than using more chopped tomatoes.
Do you process this 15 minutes total or after the water bath starts boiling start timing?
Start the timing of the processing after the water bath is at a rolling boil.
Can you freeze this salsa recipe and the spaghetti sauce recipe you posted?
Yes
How prominent is the ACV taste in the salsa? I typically use white vinegar because I’m not a huge fan of ACV taste. Should I substitute for this recipe or does it not taste strongly once combined with the other ingredients?
The day I made it , I found it had a tangy taste from the vinegar. After processing in the water bath and letting it sit for a couple days it went away. We had it tonight in quesadillas and it was delicious. I also halved the recipe.
So glad to hear you say that because I tried it the night I made it (let it chill) and all I could taste was vinegar. I considered dumping them all. I was regretting not using some lemon juice, but hopefully it won’t taste as strong later!
Oh my dear lord! This is the best salsa recipe ever!! I just finished making it and I used all the optional ingredients. The only thing I left out was the cilantro and that’s because every store was sold out. I honestly don’t miss it though because it’s so delicious! I’m printing this and making it again when more of my tomatoes ripen. Thank you so much for this awesome recipe!
I just finished putting salsa in jars. I went with 1 cup apple cider vinegar and 1/4 cup of lime.
I wanted a bit of a lime taste. Plus I used honey instead of sugar. The only thing I measured was the cider and lime. The rest I just tossed in and did some taste testing. It taste awesome and my kitchen smells wonderful.
Love this recipe! I did add corn but after reading the comments, I will add when serving. I am not a fan of fresh garlic, so I used my roasted garlic. Will this mess up the ph balance? Besides adding corn, I followed all of the other ingredients as listed. I feel another batch coming on!
Hi Stevie – if you add corn, you shouldn’t water or steam bath to process the salsa because the acidity won’t be high enough making it unsafe for canning. Roasted garlic should be just fine as a sub for regular garlic. 🙂
Thanks! I have been intimidated by the canning process. My kids we’re coming into town and I wanted to make a good salsa. I found this, made it and it was wonderful. I since I canned it, I was able to send some home!
Hi,
I appreciate how much help you have been providing with this recipe and responding to all the comments. Thank you!
I made a batch today and ended up with 6.5 pints instead of 8-9. I followed the measurements except for less sugar and slightly less bell
Pepper. Any ideas on what went wrong?
Thanks
Hi Stephen, how much less sugar did you add? If you decreased the sugar and bell peppers, it probably accounted for the lesser number of jars. Also, did you measure the tomatoes after draining and chopping?
I used about 2-3 tbsp of sugar and 1.25 of poblano instead of bell peppers. I did measure after draining, but maybe I didn’t wait long enough.
Thanks
Can I use citric acid instead of tomato sauce?
I wouldn’t suggest doing that – it will affect the taste and consistency quite a bit not to mention the canning safety.
Hi Mel. I plan to make your tomato salsa recipe in a few days. I’m waiting for the tomatoes to ripen and I’m gathering the other ingredients. I love your idea for peeling tomatoes.
My concern and suggestion is – – do not cook your tomatoes in an aluminum pan. The acid in the tomatoes reacts with the aluminum creating an inferior product and can pit and discolor the aluminum cookware. I’ll take my aluminum cookie sheet and line it with parchment paper before I broil the tomatoes and I’ll use my stainless steel pan for simmering the ingredients.
Can you completely leave the green bell pepper out? Without affecting the ph?
Yes, but it will definitely affect the overall balance of flavors to do so – just keep that in mind.
I was a whole pint short in the end. I hope it doesn’t screw up the ph too much.
I really can’t stand apple cider vinegar. Why not use lime juice?
Wondering the same thing
This is my question – are lemon and lime juice equal. I did find this “Though lime and lemon have similar acidic levels, it is proven that limes are more acidic than lemons due to slightly lower pH values. According to experts, lemon juice has pH between 2.00 and 2.60, whereas lime juice has pH between 2.00 and 2.35.” So…???
I have heard you can sub lime juice for the vinegar safely but I haven’t heard that lemon juice can be subbed safely.
This is the best salsa recipe, ever. I made it for the first time and I’m not going to even can the first batch! It’s disappearing so fast. Thanks for the amazing recipe!
Can I use several cans of tomato paste to make it thicker?
You want to be careful with the thickness – if it’s too thick the heat can’t penetrate the salsa during processing effectively which may mean it doesn’t heat to the proper temperature for canning safety. It should still slosh around a bit in the jar.
I made this with my home grown romas and absolutely love it. My whole family loves it, so much that I went out and bought more tomatoes and made a second batch today. Thank you so much for your recipe and lessons on the importance of ph balances. I didn’t know that about salsa canning. I’ve only ever done jams. Again, thank you.
I had my doubts because of the amount of vinegar so I took direction from others and used a 1/4 cup of lime juice and reduced the vinegar by same. Your right, this is the best canned salsa I’ve ever had. Thanks for the recipe!
Hey. I have a quick question. My husband loves a spicy salsa. I put 7 jalepenos in last time and he said he would like it hotter. Wondering if habeneros would be okay to use??
Yes, you can use habaneros.
I made your salsa and every person who has tried it has said ‘Its off the charts amazing!’ Thank you for creating and the recipe has been shared forward many, many times!!!
I just made this and realized I forgot the tomato sauce. I ended up with 5 jars. Will this mess up the ph? Thanks for your help.
Hi Stephen, from what I understand the tomato sauce is necessary for safe canning/pH (the tomato paste is optional). You can open the jars, add the tomato sauce, simmer, refill the clean jars and reprocess.
Thank you!
Thank you!
So excited to try this! Approximately how many pint jars will this recipe make? Thanks!
8-9 pints
Can you skip the peeling of the tomatoes step???
I think you can, although the texture/taste of the salsa will be different if leaving the peels on.
Be careful — I believe that you need to peel the tomatoes because the skins can harbor bacteria.
How many pints of salsa does this recipe make?
8-9 pints (the yield is right below the recipe title in the recipe box).
Do you peel, chop, drain and then measure out the 10 cups?
Yes, measure them after they have been peeled, drained and chopped.
Can you make this without adding the tomato sauce and paste?
From what I understand, the tomato sauce is necessary for proper canning pH but the tomato paste is optional.
Just made a 1.5 batch recipe of this salsa today. So delish and the hubby loved it too. Only tried it fresh; my cans are still cooling on the counter. Excited to pop one open! Peeling was somewhat time consuming but the texture is great in the salsa! I’ll definitely make this recipe again.
I made this and it’s absolutely delicious. Just wanted to ask about draining the tomatoes since much of the natural acidity of the tomatoes is in the juice and lots of canning safety info seems to suggest that draining tomatoes reduces their acidity. I’m assuming the amount of vinegar in this recipe would offset the acidity lost from draining off the juice? I’m fairly new to canning and just trying to wrap my head around it all.
I’m wondering when you said you only tried it fresh, does that mean after you boiled it, you kept some out before canning the rest? I’m asking because I have not tried canning before and was wanting to make this just for two people to enjoy with chips. If I make it and decide not to can it, do you know how long it lasts and if it’s safe or do I have to can it?
Thank you,
Patti
Approximately how many pounds of tomatoes does it take to get 10 ready cups? I looked and could not find the answer, so I thought I would ask.
I just found it LOL. I am excited to try the recipe. I will let you know how it go’s. Thank you for sharing the recipe.
Can I use orange or yellow peppers instead of the green peppers? Also, my husband is allergic to cinlantro. Will it affect the ph if we leave it out? Can you substitue garlic powder for pressed garlic in this recipe?
Yes, you can use another variety of bell pepper and it’s ok to leave out the cilantro. I haven’t subbed in garlic powder, but that is probably fine, too.
I went to make this and when I pulled out my garlic bulbs, I found out that they were dried out. So I subbed in garlic powder (1/4 tsp per clove) and it worked great!
Is it ok to use more than 1 can of tomato paste to thicken it?
Hi Laura, I wouldn’t increase the amount of tomato paste because if the salsa is too thick, it may not process thoroughly making it unsafe to store at room temperature.
Do I have to add cilantro? I don’t like it.
I was wondering the same thing
I left it out since we don’t like it either, and the salsa tastes amazing!
No, you can leave it out.
I would like to know the quantity you get from your recipe, it’s not in the post.
8-9 pints (the yield is right below the recipe title in the recipe box)
I double the batch get 7 to 8 quarts
I made this recipe and it’s really good! I traditional Mexican cooling, limes and lime juice feature prominently so I used fresh squeezed lime juice in place of most of the vinegar (ratio: 3/4 lime juice & 1/4 vinegar). Salsa was so good, I thought my husband was going to eat most of it before it got in the jars! Roasting the tomatoes is genius, by the way.
This is delicious. Used one cup vinegar and a quarter cup lime juice. Only added 3T sugar, and wished I’d added only one – these tomatoes I grew must be very sweet. Got almost exactly eight pints. Thank you for this fabulous recipe!
Definitely a great salsa – I made last year. I didn’t have an easy go of peeling and removing the membranes but muddled through. If you are putting veggies in food processor to chop, do you do individually so you get the right amount?
Yes, I put them in their ingredient by ingredient.
What is the cup measurement for the jalapenos? I would think the amount would vary due to size?
I’m not sure, I usually use medium jalapenos (not super small and not super large). I know that’s not very specific but there is some leeway with the exact amount and most of it depends on how spicy you want the salsa.
This is a great recipe, used 2 tablespoons of salt and a little it’s sugar. The best part of this recipe is if you remove the seeds from the jalapeño the salsa is tasty and mild, if you leave the seeds in its tasty and spicy.
I’ve been making this salsa the last few years and my whole family loves it. My mom claims I make the best salsa ever. My question is, where I live we are currently having a canning supplies shortage. And seals are impossible to find. The next victim of 2020 haha! So, I do have some at home leftover from last year. So, if I were to can this in quart jars instead of pints, would that alter the time spent in the water bath? I figured if I did quarts I could can double the amount with less seals. Or would you not recommend this?
Yes, you can use quart jars! (The shortage of lids and canning supplies is crazy!) It’s recommended to process quarts for 30 minutes. 🙂
I didn’t realize this about the quarts. I made it last night and processed quarts 15 minutes. They all sealed, but should I reprocess tonight? If so, can I start the jars “cold”? As in, the salsa won’t be hot? Thank you!
You might want to google “reprocessing salsa” or something like that because I’m not entirely sure what the best method is for reprocessing (I do know it has to be within 24 hours).
This is the second year we’ve used this recipe. It is delicious! Just the right combination of ingredients and spices. Using Roma tomatoes it does come out to be about 20 pounds. We decided to add the seeds of 1/2 the jalapeños to give it a little heat. Thanks for a great recipe!
I just finished making your salsa recipe. It’s so delicious!! It was my first time ever making salsa and it won’t be my last. We have many more tomatoes ripping. Guess I know what I’ll be doing in the coming days. So glad I stumbled across your page!
I used your recipe exactly and although good….. it tastes too vinegary….
I tasted some from a jar that I didn’t process, but put in the fridge to enjoy this evening. Would it taste too vinegary just because it wasn’t processed?
The vinegar taste definitely mellows with time (and is less pronounced in the processed jars).
I agree. I made some last night and I’m not happy with the vinegar taste and I only did 1 cup.
I have been using this recipe for three years now! I would process the quarts for 20 minutes but I wouldn’t go 30. I can this recipe in quarts all the time and usually triple it cause we go through it so fast! I usually use 8 jalapeños per 10 cups of tomatoes which is about 2 cups cause we like the heat! If I triple the recipe I don’t quite triple the vinegar otherwise it is way too vinegary! I agree, lids are in short supply this year!
If you don’t add as much vinegar do you need to work about the acid for the canning safety?
Is it necessary to use the tomato sauce. I hope not because i did not add it. Also, I use a pressure canner do u know how long i would process pint jars of your salsa. And i have a tomato juicer it is not ne essaryCVto peel the tomatoes with the juicer isCVthis ok to use the juicer. We love the recipe..
Yes, the amount of vinegar is important.
I used 3/4 cup lime juice and 1/2 cup ACV and it turned out amazing.
I wound up with only about 8 cups of tomato’s from my garden, but had already mixed all of the other ingredients in a pot. Is it still safe to can these with less tomato’s but the same amount of everything else?
Unfortunately, the safest plan is to make sure you have the right amount of tomatoes as they add some of the necessary acidity for canning safety.
Hi,
I could only get access to preserved jalapenos, will these still work in this recipe?
Do they have sugar added?
No, no added sugar, just salt and vinegar
I was wondering the same thing. It’s so hard for me to cut fresh jalapeños.
What kind of tomato sauce do you use/ recommend?!
I use Hunt’s brand most often.
I’m wondering if I can use tomato sauce I canned myself instead of store bought sauce? I ask because I would be using something I canned into something I’m canning. ??
I’m not 100% sure, but I think the answer is yes.
I’m going to use my home canned tomato sauce. I’m going to make a bit of tomato paste to thicken just a little. As Mel said though, not TOO thick. I’ve been canning for decades and can’t imagine why you couldn’t as long as it was canned properly in the first place. I always check the inside of the lid to make sure it’s not funky and I don’t save anything home canned over 5 seasons.
I would like to add corn to this . Would that change the ph?, making it not suitable for canning ..
thanks , Pam
Unfortunately, adding a low acid ingredient like corn will affect the pH and I can’t recommend it as it could change the pH and alter the food safety.
You can always add corn before you serve. I always add a few fresh ingredients with my canned salsa, and it’s turns out great
Great tips and information on canning salsa. I usually dread going to recipe blogs because there is so much non-related fluff, so I was so happy to find your page.
Wondering where you got this recipe from? I only make tested recipes— it looks amazing and has great reviews but wanted to be sure!
The recipe source is linked directly below the recipe box. 🙂
Hoping for a fast answer…I’m going to use quart size jars so does anything change? And it doesn’t say the kind of onion….are purple onions ok? I have made this but forget and used pints before
I made this recipe, yesterday, following the recipe as printed, except I substituted 1/4 cup of lime juice and used 1 cup of vinegar instead of 1 1/4 cup of vinegar and used 1= 6 oz. can of tomato paste, as others suggested. I said to myself ” this had better be good “, because it was a little labor intensive and took most of the day. It was absolutely delicious! Thank you for the recipe, as this was the first time that I have canned salsa!
Great recipe. First time making salsa. It turned out really well. Husband loved it. I did 1 1/2 batches .Loved the zip of the vinegar.
At what point do you take the seeds out? Do you scoop them out before roasting? I’m going to be making this recipe today. I’m so excited I’ve never made salsa before.
I leave the seeds in.
Can salsa just be frozen rather than canned? Would it be watery and gross once thawed? Any recommendations?
The texture does change if frozen and you’ll have more liquid once you defrost it to eat.
Any reason why I couldn’t put this in quart bottles instead of pint? If so, how long to process it? I will probably use steam bath. Water bath would be possible also. Thanks.
Yes, you can use quart jars. I haven’t used quart jars but down in the thread, others have recommended processing for 30 minutes.
I made this recipe today and it is delicious. I made it almost exactly as written with the seeds from only one of the jalapeño peppers added. I used 1/2 red bell pepper with the green bell pepper to equal 1-3/4 cups. My concern is I processed 8 pints in steam canner and have a bowl leftover that probably equals another 2 pints. Not sure why I had so much. Hubby loves it so I will definitely be making again. Thank you.
Question about freezing the tomatoes before peeling…Can I also freeze the peppers and jalepenos? The steam canner won’t arrive for 2 weeks and I don’t want my ingredients from the farmers market to go bad before it arrives (and it’s too flipping hot here in central California to do a water bath). Thanks!!
Yes, I think so!
If I add more hot peppers will it change the pH too much? Will it still be safe to can?
It kind of depends on how many – from what I understand, adding another jalapeno or two won’t make a difference but if you add a significant amount it can lower the pH. My best recommendation for canning safety is to follow the recipe. 🙂
Made this Salsa last week (first time canning alone without my Momma’s help) with a wide variety of tomatoes, jalapeños & bell peppers from my own garden—also added a couple other peppers from the garden. Turned out fabulous, the only thing I would change is to add half the tomato paste—like it not so thick. But besides that the texture & taste was GREAT, highly recommend this recipe & appreciate all your extra tips/notes!!
I made this last fall and it really is the BEST salsa! We have enjoyed it all year long. I will likely be making more this fall because going back to store bought salad just doesn’t seem right after trying this! Yum!
Thank you, thank you!!! This is amazing salsa!!!!
Can I cut this recipe in half? As I do not have enough tomatoes???
Yes.
Hey! I’ve made this salsa from my garden vegetables 3 years running and it ALWAYS gets great reviews! I was wondering if adding a mango or 2 would be ok? Not sure how or if that would effect the pH and shelf life. Thanks 🙂
Unfortunately adding another ingredient like that can change the pH and I’m not sure if it’s safe or not to can. Sorry!
Is it necessary to use the tomato sauce. I hope not because i did not add it. Also, I use a pressure canner do u know how long i would process pint jars of your salsa. And i have a tomato juicer it is not ne essaryCVto peel the tomatoes with the juicer isCVthis ok to use the juicer. We love the recipe..
Hi Deborah, from what I understand the tomato sauce IS necessary for the proper pH (the tomato paste is optional). I have not pressure canned this salsa so I don’t have a recommendation, but there are a lot of other commenters who have chimed in about pressure canning down in the comment thread.
I would like to can a homemade fresh salsa recipe of my sisters who’s no longer with us. How do I make this existing recipe safe for canning?
Pressure can it!
But if it was me I’d just do it. It’s likely highly acidic. But pressure canning would assure you safety.
Can I substitute lime juice for vinegar?
If you read through the comments below many have substituted some lime juice for vinegar (I haven’t done that myself)
I am new to salsa making and have a ton of tomatoes this year and want to try to make salsa. I have to have no sodium due to heart failure. Could I make this well loved recipe with no salt? Thank you for your time.
It will definitely affect the taste and flavor, but as I understand it, you can leave the salt out and still can the salsa safely.
I understand now. It took us forever but it is SO addictive. Worth all the effort!! I started yesterday and was discouraged, ready to quit but I’m so glad we persevered! Discouraged because I messed up a whole pan of beautiful paste tomatoes. I think we were crushing them not gently enough and too much of the paste was going out the wrong side of the fine mesh colander. So I at least salvaged what I could and just cooked that tiny amount down to make my own 4-5 ounces of paste. Then I kind of ruined the second pan of heirloom black tomatoes … again finger crushing a bit too vigorously and it just had so many SEEDS and I thought oh no, that’s going to be gross, was I supposed to remove the seeds?? so I food milled it (also a mistake) and ended up with thin sauce. Then I gave up for the day and refrigerated my mistakes. Today I resumed and figured it out … leave the seeds, don’t worry you don’t even see them in the end. I cooked my mistake sauce down a bit and used that as the required sauce, plus my mistake paste to thicken. I did an entire sheet pan of black cherry tomatoes because I had so many and that’s when I figured out to not really crush them with my fingers, just sort of slide the skins off (I actually did discard the seeds from the cherry tomatoes) and not mash them around too much in the colander, just gently stir. For the larger tomatoes, I removed the core before putting them under the broiler, (they needed 4-5 minutes broiling) then after removing the skins, chopped them into chunks, leaving the seeds. I was shocked at how many tomatoes I ended up using to get only 8 cups well-drained. Now I understand the comments expressing frustration because I almost quit I was so discouraged feeling like I was wasting all my beautiful heirloom organic tomatoes that I grow from seed! But it wasn’t a waste. Plus I saved the juice and will can that as well for making rice and soups later if I feel inspired. I just can’t throw it all away. So anyhow, I adjusted the entire recipe down to 80% and used 1/2 lime juice, 1/2 apple cider vinegar. It’s really good. Really, really good.
It looks like folks absolutely adore this recipe! I was scrolling through the gobs of comments and didn’t see a question about the sugar. Could I use stevia or another alternative sweetener in lieu of regular sugar?
I’m afraid I don’t know if/how sugar substitutions are safe in canning recipes. A quick google search might turn up a few more answers.
Yes. Very good and easy! Lots of chopping, which my husband (the tomato growing, salsa loving man) did!!! This batch yielded 6pts in the canner and a cup (for sampling)!!!!
Really like this recipe…But I do have a question. When you say the tomato paste is optional does that still make everything safe for canning? Thanks!
It still makes everything safe. It’s purpose is to help thicken the salsa if you like. The vinegar/acid measurement is what’s important. I usually do a 6 oz can of paste.
Yes, leaving the tomato paste out still makes the recipe safe for canning.
Just got through canning this salsa. I must say it is delicious. I will look no more for a perfect salsa recipe because this one is it. I did can the juice that was drained off of the tomatoes, it makes great tomatoe juice.
I follow the recipe, still hot—anxious for tomorrow!
Added extra 4 cloves garlic. Off another recipe, I roasted the halved tomatoes 25 minutes each pan, giving a really nice roasted taste, if you like that. Don’t throw away the juice or skins!!! Read on.
Saved all the tomato juice—filled a pitcher. Threw all the skins in my Blend-Tec with the juice. Homemade tomato soup with all the garden tomato left overs! Used every bit of the tomato.
Still have to work out a recipe for that, but the juice and roasted skins taste amazing alone.
Thanks for the idea, especially about the skins. I have used the juice to cook rice for Spanish rice. Delicious! Tonight I tried cooking spaghetti in it. I don’t think I will use water ever again.
How long should the water bath be if using half pint jars?
I would suggest the same amount of time as the pint jars.