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 medium jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice) – about 1 to 1 1/4 cups
- 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
1,769 Comments on “The Best Homemade Salsa {Fresh or For Canning}”
Can you cut the recipe in half successfully.
Yes this is our new favorite canned salsa!! Delicious!!
This is Fantastic!!!
Seriously delicious . Thank you for sharing. Will be making every year.
This is an incredibly delicious salsa recipe. I had to pare it down a bit because I had around 7.5 cups of tomatoes, but it turned out wonderfully. Canned 4 pints and left 1 for use now. Thank you!
Reading the reviews below I see that freezing is OK, but does it change the flavor compared to canning?
Yes, I think the flavor and texture is different if freezing the salsa vs canning it.
This was awesome. Love the way to skin the tomatoes. Very helpful.
Maybe I’m missing it, in the text somewhere. But, I dont’ see the yield listed anywhere. How much does this make?
It yields 8 to 9 pint jars.
Hi Mel. Thanks for answering my question about the sauce. Can bottled lemon or lime juice be used instead of vinegar? Just wondering.
Thanks. Made your hot pepper jelly again!
Yes, I believe it can be subbed for the vinegar and still be safe for canning (but it will change the flavor of the salsa).
Hi, can someone please tell me what the equivalent is to tomato sauce please in Europe we have tomato puree, tomato pasatta, crushed, diced or whole tomatoes. I’d live to make this today I’ve already got my tomatoes draining. Thanks
Tomato sauce in the United States is a thick tomato puree without added ingredients like herbs or sugar.
This is our favorite salsa recipe by far! As I need to start doubling the batch to address all the tomatoes from my garden, how long should I water bath quart jars? I’ve seen mixed answers on google…
Hi Jennifer, it isn’t recommended by official canning sources to can salsa in jars larger than pint size. Here is an article that answers that question.
Hi – I have a question regarding using tomato sauce. I just saw another article that said tomato sauce hasn’t been tested in terms of how it affects the ph level. Most salsa recipes don’t call for it as the vinegar or lemon/lime juice has enough acidity. What are your thoughts on this?
By the way, your hot pepper jelly was the first recipe I attempted to make when I started my adventure into canning! That was quite a few years ago!
Hi thanks for sharing recipe, do you know what the equivalent of tomato sauce would be in the United kingdom? Tomato sauce is not available here by that name and Google isn’t any help. I really want to make this Salsa. Thanks
Tomato sauce in the United States is a very thick tomato puree (without added seasonings, sweeteners or ingredients other than sometimes salt).
Hi Sharon – thanks for the comment (happy you love that hot pepper jelly!). I can’t really weigh in on whether tomato sauce is important to other canning recipes, but I know this recipe, in particular, has been tested in an approved canning facility (with the tomato sauce) and so I highly recommend following the recipe as is. 🙂
This is the best! Added 1 habanero. So good!
Thanks for the recipe!
Best Salsa recipe by far. Totally recommend this to everyone
I see the tomato paste is optional. So it doesn’t affect the ph?
Can I use 6 oz instead of 12oz?
Thank you
Yes, you can use 6 ounces of tomato paste. The salsa is safe to can without the tomato paste – the purpose of the tomato paste is for a thicker salsa, if that is your preference.
Do you use white onions in this recipe?
I scrolled through comments and found the answer. You use either white or yellow.
You can use white or yellow onions.
Question. I peeled the tomatoes, chopped them, drained them and got 1 1/2 cups. Can I freeze them like that? And just repeat until I have 10 cups? Or do I need to freeze them whole and then drain them after they are defrosted?
I think it should be ok to keep freezing until you get to 10 cups.
Can you substitute Pizza Sauce instead of tomato sauce?
I wouldn’t recommend doing that – pizza sauce is likely to have different ingredients (totally dependent on brand) and I don’t know how it would affect the overall recipe.
I just canned my first batch and love it!! Do you know how long it lasts on the shelf?
If stored properly, it should be good for 12-18 months.
I made this yesterday and cheated using canned whole peeled tomatoes instead of fresh ones. I thought it would be easier this way but I was wrong. The canned tomatoes were hard to chop up because they were so moist. With that being said the salsa still turned out really yummy! My whole family liked it and I will definitely make it again–next time with fresh tomatoes though. Haha!
Hi, I made this salsa last year , it was DELICIOUS. And it went fast . I was just wondering if you measured the green peppers, onions & Jalapeños coarsely chopped or after you put them in food processor? And approximately how many cup’s would 5 jalapeños be, because they seem to be a variety of sizes. Thanks sooo much .
Measure them after they are chopped in the food processor (or however you chop them). It’s about 1 cup of jalapenos.
Thanks so much
BEST SALSA RECIPE EVER!! Will never use anything else. And the peeling method – GENIUS!! Question – what can I do with all of that amazing fresh tomato juice that is drained?? Hate to waste it.
Thank you for your amazing recipes!
Hi Theresa – you can freeze it (in large quantities or in ice cube trays) and add it to dishes like spaghetti sauce or tomato soup for a little boost of flavor.
I tried a salsa last year And found that vinegar is not a flavor I like in salsa.If I can can tomatoes with just a lttle salt or lemon juice why do I need so much vinegar in salsa that is predominetly tomatoes?
Because the other ingredients (peppers, onions) significantly affect the pH.
This recipe is amazing!!!!! I have used it for the last couple years I’ve been making salsa with my tomatoes and jalapeños i grow in my small garden. We love the taste of this salsa the best and it has the right amount of seasonings it needs. Highly recommend trying this recipe for sure!
This is one of best recipes for homemade salsa I’ve found. I added black beans and corn as well as my home canned tomato sauce. For a little extra heat, I added 1 tsp habanero pepper. I tested the ph prior to canning and it was below the recommended 4.6. For safety I added 1/4 tsp citric acid to each jar during filling. I use Citric Acid by Ball which was developed specifically for canning tomatoes and tomato products. It is a substitute for lemon juice and does not affect the flavor.
Hi Thomas, just adding clarification here because I don’t want anyone to have issues with canning safety, but testing the pH level for a home canning recipe isn’t as simple as using paper litmus strips or even a digital pH probe to test the pH. Acidity can change with shelf life, so lab-tested canning recipes are tested over the course of weeks/months – the pH tested before processing/canning is likely not accurate as it will change once the salsa is canned and once it sits on the shelf. It’s never recommended to add low acid ingredients (like corn or black beans) to a water/steam bath canned recipe as it will lower the pH. I’m not trying to be contrary to your review, but it’s important to me that others maintain the proper methods of canning safety, especially if using a recipe from my site.
Thank you for paying attention to safety
I don’t want to use store bought for the tomato sauce, is there something I can do like adding my own home made and then adding more vinegar?
I can’t give a recommendation on altering this recipe since it depends on proper pH levels for safe canning, sorry.
Was so glad I found this recipe before I made salsa for the first time this fall! Such a perfect salsa – will definitely be making it again for years to come!
Thanks Mel!
What about using Citric Acid for canning? Seems to work well with my other tomato canning recipes. I usually use 1/2 tsp per quart which would equate to 1/4 tsp per pint.
Using citric acid in addition to the other ingredients or in place of an ingredient? It’s not recommended to alter the recipe in order to preserve the pH/canning safety.
It is made specifically for canning fresh tomatoes. I use it when canning marinara sauce, soup, and tomatoes. I would use instead of using store bought canned tomato sauce.
I have made several batches of this salsa recipe and it is delicious. I have made alterations to the heat by increasing or reducing the seeds from the jalapeños and also altered with the sugar quantity.
If you choose to make this, I highly recommend reading all the tips as they are essential to ensure a successful outcome. I followed the suggestion to broil the tomatoes to remove the skin and it is way less finicky and time consuming.
Hi Mel! I make this recipe every fall with tomatoes grown in my garden. My whole family loves it! Thank you for keeping up your blog, I’ve followed it for years.
Wishing all the best to you and your family!
Thank you so much, Gabi! Sure appreciate the kind message.
Can I substitute the jalapeño for garden salsa Peppers? Also can I use HOMEMADE tomato sauce AND HOMEMADE paste? This will be my first time canning(water bath) ever so the more information the better. Thanks!
Yes, you can substitute another kind of pepper for the jalapenos. I’m not sure about homemade tomato sauce and tomato paste – I think it’s best to use storebought to make sure the acidity is high enough (having said that, homemade might be fine, I just don’t know for sure).
I come back to this recipe every year. Great tasting salsa that is a crowd pleaser.
I have made this recipe for the past 2 years with Roma tomatoes from m;y garden. I have a lot of yellow and red bell peppers from my garden. Can I use these in place of the green bell peppers?
Yes
Are you using pint size, 16 ounce wide mouth jars? For some reason the photos look like 1/2 pints to me. Is it ok to use 16 ounce reg mouth for the time listed in recipe? Thanks! This is by far the best salsa I have ever e tasted
The jars in the photos are pint-size jars. You can use regular mouth or wide mouth pint jars.
I love this recipe. We have been using it for three years now. The last two years I substituted Anaheim peppers for the green peppers because that is what my garden grew. It is delicious!!! I love it even more.
This my favorite recipe I use all the time. I was just wondering how much lemon juice I would use to off set some of the vinegar. Then about how much vinegar afterwards
This article from an extension office seems to suggest that you can use equal parts BOTTLED lemon juice for vinegar in canning recipes.
https://blogs.extension.iastate.edu/answerline/2021/08/03/the-case-for-bottled-lemon-juice-in-canning/
Is it possible to leave out the green pepper or use a different color pepper? I absolutely hate the taste of green bell peppers. What can I do to still make this?
Yes, you can use another variety of bell pepper.
Hi-
has anyone ever added corn or black beans to the recipe?
Thoughts please… thanks!
Hi Sandy, adding corn or black beans will affect the pH levels and it won’t be safe for water or steam bath canning.
Do you have an approximate volume estimate for the jalapeno peppers? Some of mine from my garden this year are very small, so 5 of those would be much different than 5 of the very large ones I get at the store. Love this recipe, will be my second year using it.
Probably right around 1 to 1 1/4 cups.
Can I use Anaheim peppers in place of some of the green peppers?
Yes
Have you done this in a pressure cooker? If so what would be psi and time?
No, I have not. It’s recommended to water or steam bath can this salsa.
Best salsa I have ever had. Thank you for sharing.
Second year making this salsa. It’s fantastic!
The only change for me is using white vinegar instead of apple cider due to personal preference.
No arm wrestling needed! This is my go to recipe, everyone asks for my salsa and says it’s the BEST they have ever had! I make about 20 quart jars in late summer when the garden is producing all the ingredients. I do sometimes supplement with canned whole tomatoes and I tomato paste as suggested to thicken it a bit.
By the time the next summer rolls around, we are just using up our last jar and we start all over again. Thanks for this!
Thank you for this recipe. It is worth the effort. This has been our family favorite for several years now. I made 41 pints yesterday. We try to can enough each year to be able to enjoy one jar each week. Nachos is my favorite snack.
Maybe this is a weird question, but can you smoke the tomatoes for this recipe?
I’m not sure, Morgan! As long as that doesn’t change the acidity of the tomatoes, I’m sure it would be fine!
We did last year. From what I remember, we did the broiler method recommended, left the skin on and then put them in our smoker. We just kept peeking until it got to the level of smokiness we liked. Sorry, kind of vague, but we’ll do it again this year and remember to write down what I do. It turned out great for us!
When you say tomato sauce is that just plain juiced tomatoes or a ketchup type sauce,,, in the UK it could mean either
It refers to the tomato sauce found here in the US (that’s where the recipe was tested) and it is a thick tomato puree (but not sweetened, like ketchup).
Do you have an estimate on how many cups of jalapeños being that they vary so much in sizes?
Sorry for the delayed response! Probably right around 1 cup.
Further clarification needed please for Australian readers !! We have bottled passata in our supermarkets which is a thicker, smoother sauce used in Italian cooking. Is this what you are referring to ? It’s hard to tell from your ingredient pics. Thank you
Tomato sauce is thick and smooth – like a tomato puree.
Can you substitute 80% roma and 20% tomatillo?
I don’t know the acidity of tomatillos to know if they can be substituted for regular tomatoes and maintain proper pH, sorry.
I made this for the first time last night, using mostly Romas. Mine has a bit of an apple cider vinegar taste, but it’s still very good! Can I sub regular vinegar? I used a half jalapeño with seeds and membranes for a little heat. Perfectly spicy. Thanks, Mel!
Yes, you can use white vinegar in place of the apple cider vinegar.
Loved this recipe and going into my canning favorites!! Thank you!!!
I’ve made this salsa feast summer for the past 3 years and it is a favorite in our house and with my family/friends. I was wondering if you can leave out the onions? I have some friends who are allergic to onions and would love to be able to make this salsa for them minus the onions.
I suggest not changing the recipe significantly – I can’t vouch for the canning safety if ingredients are left out or altered.
I’ve been making this salsa for about 3 years now. I can about 4 batches. I just ran out of my 2022 batch and now it’s time to make 2023’s. Thank you for your recipes, they always turn out.
Could you char or smoke the green peppers first and peel the skins off without impacting the pH?
Generally speaking adding *more* peppers and onions lowers the pH which lowers the acidity and that’s what makes it unsafe for canning. Taking the skins off the peppers shouldn’t decrease the acidity, so I think it should be ok but without testing the pH, I can’t say for sure.
Can the ingrtstaybthe same, but the consistency change? Looking for a thin/ smooth style. Thanks!!
As long as the ingredients stay the same, it should be fine.
I’ve made this before and it’s the best. I made a huge mistake this year, I had to adjust the ingredients to mix with 16 cups of tomatoes. But when I wrote down the new measurements I wrote in cups for salt instead of tablespoons! It’s been processed and is so salty you can’t eat it. Is there any way to salvage this? I thought about the potato method and reheating everything and add more juice and some more acv and maybe brown sugar to neutralize it? I’m so mad! We had it looking and smelling amazing! 18 jars! Ugh
Oh shoot!! The only way to salvage it and still have it be safe for canning is to figure out how to increase all the ingredients to match the increase of salt and remake with the added ingredients and reprocess. Does that make sense?
This IS the best salsa recipe! Thank you so much for posting.
So good. I will never make a different salsa.
Absolutely delicious! I gave away a couple of bottles and they are back for more!
Absolutely delicious, best I’ve ever tasted. I gave a bottle or two away, big mistake their back for more!
Do I need to use tomato Sauce??
Yes. She talks about it in the recipe. Other recipes call for the same… for safety reasons.
Yes, the tomato sauce is necessary for proper pH levels and canning safety.
Love this – especially the tomatoes under the broiler to peel! This is my first time canning, and 3 trays full made the perfect amount for 9 jars.
Wanted something with a kick so left some of the jalapeno seeds, a couple dry tsp of Penzyey’s Pico and salsa, and a couple tsp chipotle pepper.
This will be my go to, thank you so much!!
I’d watched my mom before, but I was a first-time salsa canner prior to today and I actually learned a bunch about what I’ll do next time to make things easier on myself and waste less tomato. I searched for a 5-star recipe, but was a little leery of a recipe with “best” in the title but this really lives up to it’s name. It’s so fresh-tasting, and perfectly seasoned and balanced and I left seeds and membranes in 2 of the jalapenos, and I will do it the same exact way next time. Thank you for my first and only salsa recipe I’ll use! Very appreciative!!!
What type of onion do you typically use?
White or yellow onions.
Can I add an extra cup of green pepper and only 3 jalapeño?
Adding an extra cup of green peppers may affect the pH of the salsa making it unsafe for canning – it’s suggested to follow the recipe as written and not to increase quantities of any of the ingredients.
I’ve used this recipe for two years and it’s amazing!!
My question is, you state the tomato sauce is NOT optional. Are you referring to canned sauce? I am new to all of this and started to make my own sauce for freezing but now I am questioning if I should you fresh sauce for this recipe.
I use canned tomato sauce for this salsa recipe.
Can corn and black beans be added without changing the Ph?
No, they cannot be added without changing the pH (and altering the safety of canning this salsa).
Have used this recipe since 2018 and am going to make next week once my tomatoes are ripe enough. EVERYONE loves it
My Goodness! This is the most amazing salsa ever! I have been making your recipe, exactly as written, since 2018. Everyone that I give a jar of this salsa to just raves about it! Thank you so much for this recipe!!
I don’t remember using vinegar and the tomato sauce. Has the recipe changed? I don’t remember tasting any vinegar in the past.
No, the recipe hasn’t changed.
The BEST!!! Excellent thickness, just perfect for dipping. I didn’t use bell pepper but rather hot banana peppers and Serrano peppers with extra jalapeños. THANK YOU FOR SHARING!!
Does changing the amount of peppers affect the recipe? I was interested in making this salsa hotter. Can I add extra peppers or use a hotter pepper?
Adding extra peppers can affect the pH (lower it) which may make the salsa unsafe for canning, so it would be best to use the same amount of peppers but choose a hotter/spicier pepper.
Delicious! It really is The Best Homemade Salsa! Thanks for sharing with us, Mel. After years of being intimidated to start canning, friends taught me some simple things in the last couple of years, and now I’m always excited to find a new favorite for the pantry, or the “can-try” as some punny people like to call it. 😛
P.S. In case anyone needs to know, a double batch will fit in an 8 qt pot, but it will be pretty full.
I didn’t use any sugar, so I guess my tomatoes were sweet enough on their own. I also left out the tomato paste. Maybe if you add the tomato paste, it won’t fit in an 8 qt pot… Can’t decide if I should add 1 can of paste next time or not, but didn’t feel it needed to be much thicker, if at all.
You cannot leave out the paste. It’s needed for the pH level to be safe if you’re canning. Didn’t want anyone to be sick…
I have been making this salsa now for 2 weeks. Thank you so much. It is the best!!!
Great salsa recipe I used last year and will use again this week
so excited for this recipe
Can the steam method work on anything you would normally use a water bath on? I haven’t canned in years but my garden is bursting and crying to be preserved, lol. Thanks
Yes, a steam canner can be used for any approved water bath canning recipe.
have made this salsa multiple times over the past 3 years and it truly is one of the best salsa recipes around. A nice balanced flavor, much like restaurant salsa. Everyone that is gifted a jar comes back asking for more. Thank you for a fabulous recipe!
Hi Mel. I just found your website and I am enjoying using your recipes. I have canned salsa in the past but then realized that the recipe that I was using was not lab tested. I’m intrigued with your recipe and I am excited to try it. Is this your own recipe that was lab tested? Also can I leave out the cilantro. I have a cilantro hater in the house:)
Yes, you can leave out the cilantro. The recipe is from this website (and it has been lab tested): http://forums.gardenweb.com/discussions/1948662/annies-salsa-recipe-and-notes-2012
I adapted it slightly to increase quantities.
Thanks!!
Is it 100% necessary to take the skins off the tomatoes? I was thinking about trying to leave them on. My broiler is broken. If I clean the outsides of them well and use all the other ingredients and volumes as stated, should it be okay?
I don’t know how leaving the skins on affects the canning safety – but something else to keep in mind is that leaving the skins on will likely greatly affect the texture and flavor (can make the salsa more bitter).
Can I use 8oz jars? I saw a comment about not using larger cans- curious if same applies to smaller cans.
This is the best salsa recipe hand down! Thank you so much for sharing! My whole family loves this!
I put up 12 pints of this yesterday and it’s delicious! It’s not as spicy as I would have hoped (I think these jalapeños were a mild batch, will add Serrano next time). For the remaining peppers I did a mix of bell, anaheim, and pasilla, and the flavor was ahhhmazing!
Help! Can this be made with canned diced tomatoes? This is our go to recipe, like we eat a jar or more a week. We are out and it is hard to get fresh tomatoes this time of year and my family keeps asking me to make more…
I haven’t tried that so I’m not sure – and I’m not aware how it affects the pH so I don’t want to lead anyone astray.
we have been making this salsa for a couple of years now and everyone loves it. we use a mixture of home grown garden salsa peppers and jalapenos as well as our own tomatoes. (we put up 100 quarts last year). We use a weston hand crank sauce maker so no tomato peeling required and save the drained juice under the colander to make tomato juice out of (waste not want not)
We made 170 quarts 2 years ago
I’ve made this three times. The first time, followed your recipe. Wasn’t quite what we wanted. So i made it again, with white vinegar and more cilantro. Perfection! Made it again as before, but added more jalapeño. My husband took a bowl to work because I had run out of jars, and 8 people asked if they could buy it from me. Which I wasn’t willing, but THANK YOU THANK YOU for another wonderful recipe!
I’m eating this salsa and can’t wait to make more this summer…it is delicious!! The best recipe for salsa I’ve ever tried…..
Can you add green onions?
Best salsa I’ve ever had and was super easy to can! 🙂
I was wondering with that much vinegar added(I’ve made fresh salsa many times but never canned it) can you taste a strong flavor of vinegar? That’s what I was worried about?
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!
Oh no that sounds amazing! How long did you smoke them for? And did you do the garlic as well?
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!
Can I substitute canned Rotel tomatoes and diced tomatoes for the fresh ones?
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 !