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
The. Best. Salsa. Ever.
I’ve made this my only salsa recipe this year and the results were superb. I used dried cilantro, kosher salt, and cooked the mixture a bit longer because I didn’t drain the tomatoes enough. I used a combination of romas and stewing tomatoes so it was s bit watery.
I canned these in a water bath without a problem. Throwing all my other salsa recipes away… And THANK YOU for the broiler skinning method!! I’ve been telling all my friends about it! Way easier than using all that water.
Truly the best salsa ever!
Last night I wasn’t so sure about the acv. Today, I LOVE this salsa! Ill be pinning it so I never lose it. I did cut back on the green pepper, sugar, and jalapenos. I used about 8 Anaheim, a couple of serannos. Yum!!
I have never made salsa or canned anything. My plan is to smoke all the vegetables for a couple hours first. Then follow the recipe. See any issues with doing That?
Sounds like it will add delicious flavor – I don’t think there should be any issues with it as long as you use the same amounts called for in the recipe. Good luck!
Probs a dumb question but is that 10 cups after the peeling seeding etc?
Yes, measure them after peeling and draining.
Made a double batch today. Excellent salsa! Next time I would use less salt but that’s just me. I can’t stop eating it – thank you!
I made this and took it to work. I’m a welder and most of the guys and gals I work with like spicy food. I don’t really know if there is a link between the 2 or not but I’ll let you decide. Everyone loved it and I got praise for days. Thank you for sharing this amazing recipe.
Do you have to peel the tomatoes if you are not canning?
No.
I made this recipe. And my friends and I thought this was the ever. Thank you Che-Che myher.
Mel, I followed your recipe almost exactly for what it called for except I laid back on the jalapenos, since we don’t like our salsas too hot. Both my husband and I love this recipe and wouldn’t change a thing. Thank you for sharing it with us.
I made this for the first time the other day (first time making anything really…) and it turned out great! Just wondering if you have any tips for making it any sweeter? Would using brown sugar be a good idea?
Yeah, brown sugar would be delicious – and you could always up the sugar amount.
Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
Wait, do I need to add the vinegar if I am just making it to eat fresh??
You could probably add less vinegar, but I do think the acidity is crucial to the overall flavor, canned or not.
I made several batches of your recipe! However, I ran out of tomato sauce for one of the batches and instead used tomato paste and water to dilute it (since paste is thicker than sauce). Should it be ok as far as PH levels, acidity, so it remains safe for canning?
I’m not 100% positive but I think it should be fine, especially since you didn’t alter the vinegar which is the main source of acidity.
Thank you! I’m excited to try it. My first time canning.
Made this tonight. Absolutely delicious! Loved the tip about the tomato skins. I have never heard this before. I was there with your grandmother. Not any more! Thank you for sharing this recipe. God bless,
Question: Is it safe to leave out the black pepper?
Yes
This salsa is AMAZING! It is packed with flavor without being too spicy. We have already canned 2 batches, and I don’t think they are going to stay in the shelf long because we are eating it so quickly! It is delicious!
Made this tonight.. had some good friends taste it..YUMMY .. I used 5 jalapenoes and it was mild.. very good.. easy to make.. loved it.. thanks for sharing
Can’t wait to try this recipe! Looking to make multiple batches and can as wedding favors. How long would I process for 4 oz jars?
My best guess is that the processing time would stay the same (safest to do that since I’m not sure how much to cut it down for smaller jars).
I did make it and it was delicious. I actually froze the tomatoes until I had time to use them. I washed them and froze them whole in gallon size freezer bags. When time to use, I defrosted tomatoes on counter top for about two hours, the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen. This method worked perfectly actually. Then I followed the instructions for this recipe. The salsa turned out perfect. Very tasty. I canned several for later enjoyment. Excellent recipe, thanks for sharing!
Made this! Turned out great! The hubby thinks it’s to garlicky. Next time I will not put in so much!
Awesome! Thanks
Taste is exceptional.
Squeezed and drained tomatoes.
Added paste and sauce.
Yet, some of my jars have 1 inch of liquid in the bottom.
I’m planning to make a half batch and not can it. Do you think I would still need to add this amount of salt? Thanks
I think the salt is needed for overall flavor – so I’d still add half the amount of salt for a half batch.
I was looking for a new salsa recipe that I didn’t have to cook down for so long…this is the one! It is very tasty too
This recipe is wonderful. The only thing I did different is left the juice and strained it off and hot water bathed as chili starter!
Can you freeze it
It should freeze ok.
So I just got done putting all ingredients in the pot and all I smell is vinegar. Is that going to improve? I’m afraid I did something wrong but I followed recipe exactly except I omitted the sugar.
I haven’t ever omitted the sugar…it should be ok.
I omitted the sugar and used fresh yellow peppers(as I had an overabundance of them) instead of the green peppers. It was pretty sweet.
I have always poured boiling water over my tomatoes to peel them; today I tried your broiler method…I’ve been converted! You have turned that hateful job in simplicity, thanks 🙂
This recipe is great! Wondering if I can add corn next time or will that affect the ph??
That would mess with the pH…not sure if it would still be safe for canning.
You can add corn, but at that point, you would need to pressure can instead of water bath or steam canning. The acidity needs to be at least 5% I believe to be safe for that method. I have made corn and bean salsa and have to pressure can it. I can’t wait to try this recipe. I love salsa and I am always looking for new ones to try.
This is the first time I’ve ever made salsa
And my family really loved this recipe. I would cut down the sugar to about 1/4 cup next time but would definitely make it again.
Best Salsa Ever!! Used my over supply of heirloom tomatoes. I did not put in green peppers, sugar or tomato paste. Will be making this recipe again and again. Thank you Mel!!
I just wanted to say thank you for sharing this recipe it really is the best salsa. My family is very picky when it comes to salsa, especially my husband. We tend to pick favorite Mexican restaurants more by their salsa than the menu items. This salsa is delicious and very much like a restaurant style salsa. I’m making my 3rd batch now and I’m excited to have this on hand for my family. Thank you, for sharing!
Just wondering how many jars the expected yield is from this recipe, I can’t seem to find it anywhere (it’s probably somewhere, I just can’t find it..), and the pictures show 8, sometimes 5. Im thinking about doubling, just trying to figure out how many jars I’ll probably need.
Ha.. literally found it 30 seconds after posting. 8-9 pints.
Oh good! The yield is always above the recipe title.
Can the salsa be made and put into the jars on one day and processed in the steam canner a couple of days later?
Hey Ann – I would recommend making the salsa and refrigerating (as a large batch), reheating on the day you want to process, and then putting the hot salsa into warmed jars before processing. Proper food safety for steam canning means the jars need to stay as warm as possible before filling, during filling, and right as they go onto the steam canner.
Made a batch of this salsa today and it is absolutely delicious. The best canned salsa I have tried so far. Thank you!
Thank you for the recipe! My friend and I made it in an evening and we have a neat tip: after roasting and peeling the tomatoes, put them in a salad spinner to drain out juices! Works super well and you can freeze the juice for using later in soups, stews, chilli, etc!
i would have to agree…this is the best homemade salsa! thank you for sharing! i did a little research and found that i could sub lime juice for the vinegar. i omitted the sugar too.
OMG, I’m so late with this post, how did I miss it! I need to start canning, and of course you made the most detailed infographic ever! You rock so much Mel!
Is canning salt different than regular table salt? It said to check the notes but i didn’t see a reference? Thank you
Hey Beth – sorry about that. The notes somehow went missing. I’ll add them again, but here’s a great article about canning salt. Basically, you can sub in kosher salt or even table salt (although use a bit less since the granules of table salt are finer)…it’s best to try to use a kosher salt without any additives (canning or pickling salt is pure salt without any anti-caking agents) if possible.
http://www.thekitchn.com/what-is-pickling-salt-do-you-really-need-it-193108
By far my favorite salsa of all time! I added a little chipotle in for a smoky flavor and my whole family looooves it!
Thanks, Macy!
Looking forward to making this salsa! However, my family doesn’t care for cilantro….is it safe to omit this if I’m canning?
Yes, you can leave it out.
Delicious!!! As far a second knowing how many tomatoes to use, you mentioned somewhere that it was three sheet pans of halved tomatoes. Using this information, I collected my garden tomatoes on my counter by placing them on my baking sheet. When I had my baking sheet full plus another half, I knew I had enough tomatoes (or at least that I would be close once I drained them). Turned out great!! Even my daughter who can tell handle spicy foods LOVES this salsa!
Amazing. I had about half amount of prepared tomatoes so I divided the other ingredients in half pretty much. I only put 1/4 cup apple vinegar in. I’m so proud of myself! Tomorrow I will can the mixture in a hot water bath. No time today.
I wouldn’t cut the amount of vinegar as that might jeopardize food safety in canning.
Delicious! But I just canned it, and then realized I forgot the sauce…it should be fine anyway, right?! So good without it…but I will add for my next batch!
I’ve read so many forums on this dang salsa recipe (it originated on the gardenweb forum) and to be honest, I’m not sure. There are a lot of people that say don’t deviate from the recipe for food safety and others say the tomato paste and tomato sauce can be optional because mostly you just want a mixture that sloshes around freely (if it’s too thick, apparently it can’t be heated through well enough to prevent bacteria from growing). My gut feeling says you are ok…but you’ll just want to use your best judgment.
Have been making salsa for many years,always a different recipe. Mel this recipe is the bomb. You can’t buy salsa this good. Only thing I changed was adding more jalapenos with seeds. Got rave reviews from family and friends. Thank you.
I made the recipe as is and loved it!
Made this salsa yesterday and out turned out amazing! This was my first time canning, and now I’m addicted. I used a variety of whatever tomatoes were ripe in my garden: Roma, Big Beef, and San Marzano.
I also referenced the Ball cookbook which states that fresh lime juice can safely be used in salsa recipes, and since I wanted a fresh lime trade in my salsa, I used only 1 cup apple cider vinegar and the juice from 4 fresh limes.
Other modifications: I used 4 cups chopped onions instead of 3, and roasted my peppers and garlic under the broiler. Instead of trying to measure the cilantro, I just used the whole bunch. Placed everything in my Ninja for easy chopping .
Thank you for this wonderful recipe . I’m so proud of it! My hubby tasted it then said “Don’t go giving away all these jars of salsa!” I ended up with 10 pint jars and a little extra to snack on.
Great recipe! Thank you! I adapted it slightly and fire-roasted the tomatoes, jalapeños and garlic and my husband and I LOVED it! Thank you for all the instructions, will DEFINITELY be making more!
Delicious with a bit of spiciness.
Followed recipe exactly. Tastes like Apple cider vinegar. I am trying to figure out how to save the batch as well. Such a waste of my garden veggies and hard work.
The same thing happened to me. I think the flavor would be great if it weren’t for the strong vinegar taste…
I use red wine vinegar. Kroger brand. Way better than apple cider vinegar…I get rave reviews….and I just gave away my secret ingredient ! Enjoy!
Thanks Mel for sharing done lil bit of changes but hardly any that is amazing salsa