The Best Homemade Salsa
With over 2,000 5-star reviews you can trust that this is the best salsa recipe ever. It can be served fresh or canned to be shelf stable.
Included in the post is a step-by-step canning guide with tons of tips for proper home canning safety so you can store up jars upon jars of this salsa to last you all year.
Homemade Tomato Salsa Ingredients
For proper canning safety, this list of ingredients needs to be strictly adhered to. If there are variation options, I have listed them below.
- 10 cups peeled, chopped and drained tomatoes: any variety of tomato can be used; it’s important to let the tomatoes drain after chopping and then measure the tomatoes after draining.
- 3 cups chopped onion: white or yellow onions can be used.
- 1 ¾ cups chopped green bell pepper: any variety of bell pepper can be used. Do not increase the amount of bell peppers in the recipe as it can reduce the pH levels and affect canning safety.
- 1 to 1 1/4 cups finely diced jalapeños: leave the seeds and membranes in for more heat. The amount of jalapeños can be decreased (but not increased above the 1 1/4 cup amount).
- 7 cloves garlic, finely minced: the amount of garlic can be reduced, as desired.
- 2 ½ teaspoons ground cumin
- 2 ½ teaspoons coarsely ground black pepper
- 2 ½ tablespoons canning or pickling salt: if you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
- ⅓ cup chopped fresh cilantro: do not increase the amount of cilantro; alternatively, it can be omitted or reduced.
- ⅓ cup sugar: the sugar is optional in this recipe and the amount needed will largely be dependent on the sweetness of the tomatoes and your personal taste preference.
- 1 ¼ cups apple cider vinegar: Don’t alter the amount of acidity (vinegar). You CAN substitute some of the vinegar for bottled lemon or lime juice (keep in mind this will affect the overall flavor; I’ve had good luck subbing in half bottled lime juice for half of the vinegar). DO NOT USE FRESH LEMON OR LIME JUICE.
- 16 ounces tomato sauce: this ingredient is necessary for safe canning/proper pH and is NOT optional (despite what other recipe reviewers have said).
- 12 ounces tomato paste: this ingredient helps thicken the salsa; however, it is OPTIONAL. You can add a reduced amount of tomato paste or omit it completely.
Reminders for Homemade Salsa:
- Use a tested recipe. Canning is a great 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. This recipe has been tested for home canning safety in a proper lab.
- 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.
- Peeling tomatoes is essential for this recipe (both from a texture and bacteria standpoint). See my easy method for peeling tomatoes below.
- Canning the salsa can be done with a water bath or steam bath canner. This recipe has not been tested (and is not recommended) for pressure canning.
The Easiest Way to Remove Tomato Peels
The easiest way to remove the peel/skin from tomatoes is as follows:
- Cut the tomatoes in half and place them cut-side down on a baking sheet
- Preheat oven to broil and place an oven rack 8- to 10-inches away from the broiler element.
- Place the pan of tomatoes in the oven and BROIL for 3-4 minutes (watch closely!). You’ll know the tomatoes are ready when they swell and look taut and begin to bubble just a bit.
- When the pan is removed and as they cool, the tomato skins will wrinkle and peel off very easily.
The oven broiling method to remove tomato skins is so much easier and less messy than plunging the tomatoes into a water bath.
Notes About Salsa Flavors
As written, this salsa is not overly spicy. You can increase the heat level by leaving the seeds and membranes in the jalapenos or use peppers with more heat, like serrano or habanero peppers.
IMPORTANT: the flavors of this salsa get better and balance more evenly with time. So if it has an overly strong vinegar taste after canning, let it rest on the shelf for a week or so.
The best batch of this salsa I’ve ever made used half apple cider vinegar and half bottled lime juice. I will make it like that from now on!
For a step-by-step visual on making this salsa, scroll below the recipe for a tutorial. ⬇️⬇️⬇️
Made this this morning. It is by far the best homemade salsa I have ever had. Perfect!
—Diane
Canning Tools For Homemade Salsa:
*several products below are affiliate links to Amazon
- this over-the-sink colander is perfect for draining the tomatoes
- food processor – I’ve had this machine for over 10 years
- steam canner – this is the only way I can at home (approved by the National Center for Home Food Preservation)
- this simple canning toolset has just about everything needed for filling and handling the jars
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
Tomatoes: peel the tomatoes and let them drain first before measuring. The exact weight of the tomatoes varies GREATLY depending on tomato variety and how much the tomatoes drain. I tend to err on the side of over-draining the tomatoes so the salsa isn’t runny. A *general guideline* is to plan on about 20 pounds Roma/paste tomatoes OR 22 to 25 pounds non-paste tomatoes for a single batch of this recipe (or a combination of different types of tomatoes).
Salt: if you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
Peeling the Tomatoes: I don’t like messing with a water bath and bowl of ice water to peel the tomatoes; instead, I cut them in half and place them cut side down on a large baking sheet (really cram them in there in a single layer). I broil them for 3-4 minutes until the skins begin to pucker. Once they come out of the oven, the skins will wrinkle and peel right off and the baking sheet is easily cleaned. For this recipe, I use about three sheet pans of tomatoes (again the exact amount will depend on variety).
Chopping: for easy and fast chopping, I throw the onion, green pepper, jalapeños and garlic in the food processor and process until chopped to the desired size.
PH: as with all canning recipes, this recipe has been developed and tested specifically to make sure the pH level is safe for canning. Don’t alter the amount of acidity (vinegar). You CAN substitute some of the vinegar for bottled lemon or lime juice (this will affect the overall flavor). DO NOT USE FRESH LEMON OR LIME JUICE; it is not acidic enough. Dried spices won’t affect pH, so you can also experiment with those, but the amount of vegetables and tomatoes and acidity need to stay the same.
Canning Method/Jars: this recipe can be water bath or steam bath canned. It is not recommended to pressure can this recipe. Additionally, it is not recommended to make and process this recipe using quart-size jars.
Quantity: this recipe can be doubled or tripled (make sure you have a big pot ready!) or halved.
Recipe Source: adapted slightly (increased all the quantities appropriate for canning safety) from this recipe I found on the awesome GardenWeb site
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
I use a pressure canner…how can I find the time for this method? You mention research it but how do you find that out for a specific recipe? And is a standard water bath the same as steam bath?
This recipe has not been tested and isn’t recommended to process in a pressure canner. Yes, water bath canning and steam canning are similar in that they can both be used for this recipe (canning time is the same for either method, although you need to add time for increased elevation).
I’ve been making this recipe for about 5 years now. The tomato sauce I use is frozen sauce I made from my tomatoes the year before. I haven’t had any issues but always wonder if the proper ph you mention is only achieved with canned sauce. I added Carolina Reapers to a batch last year. I don’t recommend that! Lol
My favorite recipe to break out and make during summer canning season. I Usually make 2 double batches!!!
I did answer, please see below about three comments down.
Is there a reason you won’t answer my question, where was this recipe tested? I am trying to only use tested safe recipes!
I did answer, please see below (in answer to Kim Weber on July 11).
I hope you are still checking the comments…I have not tried this recipe yet but it looks good. You mention PH level. I couldn’t find the actual PH level intended for this recipe. What is the PH level you are striving to reach before processing?
The pH level can’t be tested at home (reliably) – it needs to be tested in a lab, so I can’t offer advice on what pH to test for.
I just want to be sure this is a safe recipe. It is my favorite. Where was it tested
Yes, it has been tested – a woman named Annie developed the recipe and had it tested in a lab (pint jars only). You can read more info if you google “tested annie’s salsa”
Can Citric Acid be used instead of vinegar?
No
Great savory taste and easy to follow recipe!
So when cutting the recipe in half that includes the Apple cider vinegar and tomato sauce to, right?
Yes, if you are halving the recipe, all ingredients should be halved.
I just used this recipe for my first ever homemade canned salsa. I liked the texture, it was thick and not watery. The taste was a bit sweet, so next time I think I’ll keep out the sugar. I also doubled the cilantro to add more flavor. I used all frozen tomatoes, mostly garden roma and some cherry tomatoes (hence the sweeter flavor, probably). It was definitely a chore processing the tomatoes from frozen but it did work. My batch made 9 pints. I’ll definitely keep this recipe, but make a few minor changes to preference of taste.
While I like the recipe, you are incorrect on the tomato sauce not an option to remove from ingredients.
Salsa Verde, using tomatitos, uses no tomato sauce for canning.
Hi Mark, the tomato sauce in this recipe is essential for canning safety, so it actually cannot be left out if you want the recipe to remain safe for home canning. Just because salsa verde doesn’t use tomato sauce doesn’t mean it can be left out of this recipe – they are two completely different recipes with a completely different recipe base, so comparing them is unhelpful. Your comment could easily lead others to think they can alter this recipe and make it unsafe for canning – I wanted to make sure to clear up any confusion. Do not leave the tomato sauce out of this recipe (tomato paste can be left out, tomato sauce cannot).
This is the 3rd year I have made this. Friends and family start putting their orders in around December. It’s delicious!
Great recipe!
QUESTION
Have you ever added dried lime peel instead of juice?
If so, would consider 1tsp. equal to tsp. if juice?
I have not added peel instead of lime juice, but I wouldn’t recommend altering the recipe as it can affect the canning safety.
Could you freeze this instead of canning?
Yes, although the flavor profile and texture will likely be different than the canning method.
Make this every year with everything from my garden! So yummy! I will NEVER use any other recipe.
This is exactly the recipe ingredients I was looking for! But I’d like to leave out the tomato sauce and use only the tomato paste in a large can. Woukd this still work? Thank you
The tomato sauce is essential for the proper canning safety/pH.
Made this for the first time a few years ago. It was such a hit with friends, family and teachers that my son begged me to make even more last year. Last year I doubled our tomato plants, and this year I will probably add a few more. And more jars of course! I pick fresh from the garden and then slice and freeze in big baggies until I’m ready to make my salsa.
I kinda, sorta followed the recipe. I did not have fresh cilantro so I substituted dried. I also added more jalapeno peppers, about seven or eight, with seeds added in the last two. I thought the heat may be too much for the hubs, but he loves it! Thank you my forever recipe!
How can I make this with frozen tomatoes?
If you defrost the tomatoes, the skins will peel right off and then you can proceed with the recipe.
This recipe was great!! I used tomatoes from the summer that I had frozen (juliet tomatoes). It came out a little sweeter than I thought it would, but these tomatoes are a bit sweet. Consistency was great – cut recipe in half and followed exactly. Omitted the tomato paste since it was already thick enough.
You have inspired me to plant a garden of tomatoes so I can make the salsa. What seeded variety do you use for this salsa?
I almost always use roma paste tomatoes for this recipe.
Hi Mel! I tried to read through the comments to see if this had been answered…but there are so many! I was wondering about the 15 minutes hot bath time. Other recipes I’ve used (Mrs. Wages) do the hot bath for 40 minutes. I was just wondering if you knew why there would be so much difference in time?
Hi Melissa, it’s likely just recipe specific. This recipe has been lab-tested using the time given in the recipe.
I have been making this for years so I had to post a review. This salsa is the best! This year I subbed half of the vinegar with lime juice. I like both ways! Love your canning recipes.
My hubby loves this recipe! I used home grown maters and I did roast/smoke them on my Traeger. Great flavor and plenty of heat if you leave the seeds.
Hello, I would love to try this recipe but only have tomatoes harvested before a cold snap (many green but have ripened on the counter). Will thiese tomatoes work?
Thank you!
They should work just fine
Can you use white vinegar instead of apple cider?
Also is it ok if I skip the green pepper and use more onion or jalepeno?
Thank you!
Yes, you can use white vinegar in place of the apple cider. You can substitute different kinds of peppers in place of the green pepper, but I don’t know if it is ok to substitute onions in place of the peppers (I don’t know if they are the same pH).
Can you use white vinegar instead of apple cider?
I’m wondering if I can make a few changes, For my taste.
1. No cilantro.
2. No green pepper, can I substitute with Yellow, Orange, or Red?
3. Adding. Anaheim Green Chiles?
Fresh, or Canned, Roasted?
Skinless, no seeds, no inside veins.
You can leave out the cilantro and you can sub the green pepper with the same amount of yellow, orange or red pepper (each variety will change the flavor a bit). If you are adding additional anaheim peppers, those need to be added in place of some of the bell pepper already called for in the recipe – not in addition to.
Can yellow, orange, or red peppers be used instead of green? I hate green peppers. Also, I did my first batch of this and I did not like it. Not at all. It was sweet. I’m going to try it again but I’m going to skip the sugar.
Hi mel, I’m making a double batch of salsa and added 58oz of tomatoe sauce instead of 30. Is that going to be a problem with ph?
Hi Kari – adding too much or too little of any ingredient in a tested recipe like this might affect pH – the safest thing would be to increase all the other quantities so that the amounts are all 3 1/2’d (like the amount of tomato sauce).
Can you cut the recipe in half successfully.
Yes, the recipe can be halved.
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.
Passata I believe. Nice, good quality thick one 🙂
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!