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
Recipe Source: adapted slightly (increased all the quantities appropriate for canning safety) from this recipe I found on the awesome GardenWeb site
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