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 essential 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.
Broiling Tomatoes to Remove Peel
The easiest way to remove the peel/skin from tomatoes is to cut the tomatoes in half, place them cut-side down on a baking sheet, and pop them under the hot oven broiler for 3-4 minutes (watch closely!). 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 not dread the process of peeling tomatoes; it’s the only way I do it.
4) 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.
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
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
Salsa is amazing really really good thanks for sharing Mel!
Yummy!!!
Hey Mel, thanks for this awesome tutorial on canning! I had my first garden this year, and therefore my first canning experience. You’re step-by-step instructions were amazing, thank you!
Can I use canned petite diced tomatoes?
In place of the fresh tomatoes? I’m not sure about that, sorry!
Strong vinegar taste and I followed directions strictly. Next time I would maybe leave out the tomatoe sauce because it really has a strong tomato taste. I’m currently trying to figure out s way to tone down the vinegar and tomatoe taste so I can save this batch.
Do u take seeds out of t omatos ???
I don’t – but you can if you like.
This Salsa is Delicious & very easy to make. I definitely give it a 5 star rate.
Thanks for the great recipe! I made some this afternoon and my whole family loves it.
Hi Mel,
I’m allergic to onion. Can I just leave them out? Or do I have to replace them with someone that has a similar pH balance?
I read through some of the questions and didn’t see this one…
I read somewhere you could sub in an equal amount of peppers for the onions…but I can’t say 100% that it’s safe for canning if done that way.
Hi there! Do you think I could half this recipe? I got way less out of my tomatoes than I thought I would!
Definitely!
This salsa is amazing! I made it last year but didn’t leave a comment, probably because I was too busy eating all the salsa. Just finished a batch today and thought I would add my two cents that I used about 18 pounds of roma tomatoes to get the 10 cups for this recipe. Perfect salsa every single time! I used 5 jalapenos and it has just a hint of heat, which is perfect for me, a self-proclaimed spice wimp. Thanks for another fool-proof recipe, Mel!
Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I’ve been canning the salsa the last few days, I’ve done a little experimenting/research. Basically, I’ve found it varies GREATLY depending on variety. When I used SIX pounds of Roma + every day garden tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe…and even more if using tomatoes with a higher water/lower flesh content.
I’m gonna try this! I like very thin, restaurant style salsa. Can I skip draining the tomatoes?
I think so – as I type that, I’m not sure if it affects the pH levels, but I think you should be fine.
This was incredible to make. I’m so thankful I found this recipe. I did double it as I had enough tomatoes from the garden to do so. I even let them sit overnight in the fridge in a container to help them lose a bit more water content. I also used different peppers. I did half green bell peppers and half poblano. I didn’t have enough sweet bell peppers yet in my garden. I also didn’t have any jalapeños so I subbed in the heatless habaneros I grew just for the purpose of trying them in salsa. They were perfect. All the flavor of the habanero but none of the burn. Bought the seeds from Bakers Creek for those wondering about them. I’ve been asked by my family to forgo all of the chili sauce and stewed tomatoes I also make from my garden bounty and to just make the salsa. Thank you again for such a wonderful recipe. I have been going about it so wrong for years.
Do you need to add the tomatoe sauce?
Yes – otherwise I’m not sure how omitting it would affect the canning safety.
I absolutely love this recipe. I made a double batch and it tasted fabulous and the consistency was perfect. I was wondering what you would add to this recipe to make a medium heat salsa? Thank you, thank you, thank you!
More jalapenos or other type of hot pepper should do the trick!
Yes, this is the best I have made via canning! My husband and kids ate it up very quickly and now I have a recipe to use for all my tomatoes! Thanks for the great tutorial on how to skin the tomatoes! That really worked great! My search for finding a yummy canned salsa recipe is finally over!! Whew!! You da best!!
OMG…….was SOOOOO looking forward to making this as it sounds fantastic…..this is the WORST recipe that I have ever made……no one should ever make this without decreasing the paste and I don’t know..:.just find something that actually works. …just wasted 2 hours of my life that I will never get back
Just made salsa the aroma of salsa is the bomb! Followed recipe exactly and I taste tested before canning this is the best salsa recipe I have ever made! Thank you for publishing this wonderful recipe!
I measured tomatoes by recipe which I used 3 baking sheets of tomatoes cut in half then baked to remove the skins.
Hi!
Love this recipe! Question on the amount of tomatoes.
Below in a comment from early August it said to get the 10 cups it would be about 8-12 tomatoes. I used about 30 medium size roma type tomatoes (filled 2 large sheet pans) and after peeling, chopping and draining I only end up with 6 cups of tomatoes. Did you meant o say 8-12lbs and not tomatoes or am I doing something wrong ? I ask because I change the ratio of ingredients off of that and do not want to mess the PH if somehow I am measuring wrong though not sure how I would be.
Great question, Liz…and very timely. I’ve been making batches of this salsa for the last few days and keep forgetting to weigh the tomatoes for a precise measurement. I am making another batch tomorrow and will do so and report back! So much depends on the variety and exact size of the tomato, so I’ll get a weight measure that will take the guesswork out of it. You definitely want to use a full 10 cups of chopped tomatoes for proper pH levels.
I meant to measure too (even bought a scale) but forgot! 🙂 I think my recent batch that I produced 7 cups worth was about 12 lbs of tomatoes. If you do measure or count the tomatoes please let us know. Excited to plan ahead next year to make even more salsa!
Would substituting lime for part of the apple cider vinegar be alright also?
I’m not sure how that would affect the pH levels, Amy – it’s best to follow this recipe (for canning) as precisely as possible so it’s safe for canning.
Delightful salsa! My new favorite. I put parchment on the jelly roll pan and a cooling rack on top so that the tomatoes drained as they broiled. Your directions were letter perfect. It drives me nuts when I give out a recipe and someone changes it . Don’t mess with perfection!
Brilliant idea with the cooling rack!
Recipe looks great! We are just curious about using citric acid instead of vinegar for the acid. Any thoughts on that?
Hi Amy – I can’t really say for sure. I have no idea how/if it would mess with the pH levels for safe canning. You might try to do some searching online for sure, but my best recommendation is to stick with the recipe to ensure proper food safety.
I used to use a recipe very similar to this that called for honey instead of sugar. If I used it that way in this recipe would it hurt anything? Also could you leave out the cilantro?
Do I double the water bath time if using quart jars?
Tried more than a few salsa recipes out there and tried a couple batches of this one this weekend. Really good balance of heat and acid but added a bit more peppers and onion (used red and white cuz I like lots of goodies in my salsa). Left out the tomato sauce on the second batch and still was great (used the paste for both batches). Used some perfect field toms (well drained) and will try with roma’s next. This is a GREAT salsa and now my “go to” recipe! thanks!
I messed up….I doubled everything in this recipe but I forgot to double the tomatoes…it yields 12 jars…is it still safe to eat it canned them all.???
we are a pint right while we were canning it and it tastes great but now that I realize I messed up and didn’t double up the tomatoes I am wondering if the PH will be bad and not safe to eat?? 715 571 6236 paulas1713@gmail.com
Hey Paula, you can definitely refrigerate it; it will be fine that way. But for canning purposes, it probably isn’t safe (pH levels) if the tomatoes weren’t doubled as well.
What temp do you cook the tomatoes in oven for peeling ?
I messed up….I doubled everything in this recipe but I forgot to double the tomatoes…it yields 12 jars…is it still safe to eat it canned them all.???
we are a pint right while we were canning it and it tastes great but now that I realize I messed up and didn’t double up the tomatoes I am wondering if the PH will be bad and not safe to eat?? 715 571 6236 paulas1713@gmail.com
I use the broiler and preheat to high.
She said BROIL…there’s only one temp on broil…your oven will set it automatically.
I have a broil high and a broil low option on my stove……
A quarter cup too much vinegar I mean
If it’s only 1/4 cup extra, I think it should be fine.
I read the instructions wrong and accidentally put in a 1/4 cup of vinegar. Will thus still be edible. I’m making it right now. Lol. This is my first attempt. I have never canned before.
The only salsa recepie you’ll ever need, so stop looking, this is it!! It has the perfect blend of everything, I have an abundance of tomatoes this year and I am on my 4th batch, I have followed the recepie exact, except for the last batch I made and that was because I wanted a bit more heat. Easy to follow recepie, thanks, I hope to see more of your posts,
I’m so excited to try this recipe out. The reviews are fantastic! It’s my first year canning and I was wondering if I can use quart size bottles? We go through salsa like crazy around here. Will I need to adjust the processing time at all? Thank you so much. I know anything you blog about will be amazing and turns out every time!
Yes, you can absolutely use quart size jars! If so, double the processing time. Hope that helps!
Just made this recipe, it turned out absolutely amazing!!!!! Will be making it again.
Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.
The recipe looks good except for adding factory canned tomato sauce and paste! Ugh. I make my own and would use it. If I didn’t make my own I would simply cook it longer to thicken. You sort of lose the whole meaning of “home canned” if you add factory food in it, don’t you think?
You can certainly make your own tomato sauce and tomato paste!
We’re on a low salt diet. Can we omit the salt or reduce it?
Sure, you can experiment with the salt levels – they aren’t critical to the pH levels for safe canning.
How long do the jars keep in the fridge once opened?
Probably a week or two.
How many pints does this receipie yield?
It’s listed right up there above the recipe title – 8 to 9 pints.
I boil the lids in a pan and do rings and jars in dishwasher.
No need to head to southern Oregon for an armwrestle, Ms. Mel! You win hands down on the salsa recipe! My husband and I made one batch lickety-split last evening between my building a house with Habitat for Humanity all day and Beauty and the Beast at the Oregon Shakespeare Festival at 8:00 pm! Luckily he was here to chop the onions, peppers, garlic because rather than 7 jalapeno peppers he said, “Let’s try one and add more when we eat it should we choose.” Smart Man, indeed! Our jalapenos, fresh from the garden, must be the very hot type as even with just one, there is still some kick to the salsa! I’ve given small jars to some of my foodie friends here in the hood to get their opinions and share the love!. Suffice it to say that I am “home” with your recipe! Thanks for sharing so completely. I too am a new Steam Canning advocate. As a Master Recycler as well, the idea of using so much less water is right up my alley and for years we’ve known steam is hotter than boiling. I’m off to Toastmasters, my belly full, healthy and happy! I really appreciate your site and your presentation style!
Thanks, Jesse! Phew! Your account of your day had me very tired. 🙂
Would it work to put corn and black bean in as well?
Adding ingredients like that would be fine if you are refrigerating the salsa, but if you are canning, it will change the pH levels and alter the food safety.
Can you freeze this recipe?
Yes!
Making this salsa now. Do you leave the seeds in?
I leave the seeds in for everything but the jalapenos – sometimes I take them out if I want the salsa less spicy.
Do you think this recipe could be quartered? Or should I stick with just trying to do it in half?
It probably can – I’ve never tried it so I don’t know if the flavor would be at all different, but I don’t see why it couldn’t be scaled down like that.
I made this but omitted the sugar and it was so good! I don’t like any sweetness at all in my salsa!
Question though. I have about a million more tomatoes and I’m sick of canning. Have you ever frozen this stuff? 🙂
I haven’t but I’m guessing it would freeze pretty well.
Awesome! I’ll try it and if it doesn’t turn out I will let you know! But I’m assuming the same. Thanks for the reply. 🙂
I freeze tomatoes all the time, it is my simple way of peeling them, once they are thawed the peel comes right off. I have been canning 30 plus years. I freeze as I pick them and make 1 huge batch rather than several little batches.
Can white vinegar be used instead of cider.
Yes I think you can use either – although the flavor will change somewhat
Hi Mel! I’m in the middle of canning this salsa and after peeling, coring and draining the tomatoes, I don’t have enough to equal the 10 cups called for. Could I use a can of good quality store bought canned tomatoes to make up the difference? Thanks in advance!
Yes, I think that should work ok!
Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂
Yes, you could definitely halve all the ingredients!
Can I use brown sugar instead of white or will that make it unsafe for canning
I’m not sure – sorry, Paula! I think brown sugar should be fine if it is the same amount (not increased) as the white sugar.
Is 10 minutes enough time to cook this salsa? Seems like it needs to simmer longer.
You can definitely cook longer if you’d like…I stick with the 10 minutes and it works great.
How many pints does this recipe yield
The yield is listed right above the recipe title. It’s 8-9 pints.
Very good, I did half sugar and half splenda…
3 jalapeños instead of 5, left out sauce and added about 3oz paste
What kinda of tomato sauce do you use? marinara sauce?
Canned tomato sauce (not marinara) that comes in 8-ounce or 16-ounce cans.