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 don’t have all the tools necessary to do canning. Was thinking I’d make a couple of jars to eat right away. How long will the salsa last fresh in in the fridge?
A lot will depend on the freshness of the ingredients you use, but I’d guess about 1-2 weeks.
Time saver! Large restaurant size can of diced tomatoes is about 10 cups when drained. Save the liquid in case your salsa needs to be thinned out. Follow rest of recipe.
Did you can it using those type of tomatoes? Will it effect the pH levels?
We absolutely love the recipe, making second batch. It’s perfect! Grandkids can’t get enough.
First time canning, salsa turned out great!!! Thanks for sharing… I am hooked!
Carrie
The best salsa ever,
This is truly the best salsa recipe I’ve ever tasted get a nice blend of all flavors. Follow ed directions to a tee would not change anything!!!!!!
Hi Mel! Since I don’t have a steam or water bath canner, I think I’ll plan on freezing the salsa. Do you know if the texture is okay after freezing? Thanks!
I haven’t frozen this salsa, Marcie – so I don’t know how the texture and flavor fares, but I think others have tried and reported that it works well!
I just made this recipe and I love love love it. I used all my tomatoes and green peppers from my garden. Now I’m going to the market to buy more tomatoes and bell peppers to make more. This is a wonderful gift to give as a hostess gift around the holiday season.
Just made this turned out great. Thankyou for all the canning information, it really helped in the process.
This recipe is amazing! Thank you so much for sharing it,
My salsa recipe is almost identical to this one. The only difference is the amount of vinegar. My recipe calls for 1/3 cup. Is this a concern? Should I increase the amount. I have used my recipe for the past 3 summers with no ill effects.
I can’t say for sure, but that amount of vinegar does seem low for the acidity needed to get the pH to a safe canning level.
Plan to make this salsa tomorrow…can I use minced garlic in oil, instead of whole cloves? Is there any reason why I should not do that? I have SOME experience with canning, but am not sure if this will affect safe canning results? Thanx in advance, anyone, for any info you can provide!
Yes, I think that would work as long as the oil added with the garlic is minimal (oil can bring down the pH level).
Great Salsa recipe! The taste is so perfect! We are big garlic and heat fans, so I added garlic and jalapeños. Great tip on roasting and not blanching the tomatoes! This is undoubtedly the best salsa I have ever made! Thank You!
So how many jars for this recipe?
It yields 8-9 pints for me.
Loved it! I used 6 jalapenos , 2 with seeds (we LOVE spicy) 2 cups green pepper. 4 cup onion. 10 cloves garlic. 1 cup white vin. with 1/4 cup lemon juice. Instead of tom. sauce i used the juice that drained off tomatoes. I did a spice, med and mild and we LOVE them all!
I decided to try a new canning recipe & I hate having to peel tomatoes…& i found this….
I absolutley love it…I bottled 21 pints yesterday! I’m hooked….& the oven method for tomatoes is brilliant!
This was my first attempt at canning and making salsa. I followed your recipe word for word. It came out amazing. My family loves it. Thank you for this wonderful recipe. I am looking forward to trying your pasta sauce.
This was my first attempt at making salsa. And I’m happy to say it was a complete success (yeah me!) thanks to this recipe. It’s simple yet has the perfect blend of everything to make it the best salsa ever. My entire family loved it! ( and that speaks volumes ) making some more tonight with some friend. Thank you for a great recipe.
I made a batch of this last weekend and is fantastic! I was looking for a sweet and spicy recipe and this is IT! I did not really make any changes other than extra garlic and I added a splash of lime juice. I’m making a double batch this weekend and I’m going to cut back a little on the sugar and leave some seeds in my jalapeños. Thank you for sharing this delicious recipe!
I have made this recipe 3 times since last year. Everyone loves it. I do omit the sugar and cilantro but it is fabulous and people ask for me to make over and over. Thank you so much for this recipe.
It’s pretty good. I did like someone else and halved the vinegar and squeezed five limes into the mix. I gave it four stars because I’m not a big fan of vinegar in salsa recipes. More like 4.5 stars but there is no option. It’s better than store bought and holds up to dipping without dripping on a quality corn chip. I will make this again as it gave me eight pints which is convenient for my hot packing pot. So for a cold wimter night this recipe will find its way to snack and a movie. One thing I didn’t do was using a food processor, tnough I have them, because I wanted my pepper and onion bits to be sliced into little cubes for a more professional look or appeal. Got a really sharp thin six inch damascus steel Japaneese knife which is fun to use as it is precise and makes clean cuts. The bottles look great when packed. So overall, this recipe gets a big thumbs up. I have marked this recipe on my tablet for future use. Again….well done Mel.
This was amazing!!! I’ve never had so many great complements on a salsa recipe than this one!!!
I like that detailed step by step. Well done explaining this recipe. Nice trick on the oven peel method too.
I’ll rate it after I make it. But it looks good and I have some great picture perfect Amish Paste tomatoes garden ripe right now just waiting to be eaten up while watching a movie during a cold winter night.
I don’t see where it says anywhere approximately how many jars this recipe will make!?
8-9 pints.
I got around a gallon of liquid from draining my tomatoes. Can it be made into tomato juice? Most recipies I find call for milling cooked tomatoes. It seems thick enough. Second year making this recipie. It is so good fresh I only end up with a few pints to can!
I think others in this comment thread have used the drained juice for tomato sauce…
You can cook it down a little with some other veggies (carrot, onion, celery etc you can even use the left over choppings like carrot ends) cool it down and freeze in ice cube trays….great veggie stock for winter soups
If i use lime juice in place of some of the vinegar, can I use fresh limes, or do I need to use bottled lime juice?
I’ve read it’s safest to use bottled lime or lemon juice because the acidity is guaranteed whereas with fresh limes, they may not be as acidic, but you might want to do some googling to figure that out for sure.
I am cooking up a batch of this right now! Oh my!! I love the flavor of this! It will be a go to for future canning salsa! I used 4 jalapenos from my garden and a small habanero..first time growing them! Perfect heat! I give it a 2 thumbs up!!
I have TONS of yellow pear, orange and red cherry as well as some larger variety red tomatoes from my garden — can I use all these varieties combined to make this recipe? I want to use them all up before they go bad!
I *think* so but I’m not absolutely positive what the acidity is in yellow and orange tomatoes. You might try googling to see if you can use those in place of regular tomatoes?
We lost our salsa recipe we used so i have not tried this yet but sounds very much like what we had.. will let you know how it turns out
I made this with 7 red jalapeños, no sugar, 3 1/2 tsp cumin and double the garlic. I used kosher salt instead of canning, and 3/4 cup cider vinegar and used bottled lemon juice for the other 1/2 cup of acidifier. I also tripled the cilantro. It’s lovely. Thank you. I tend to make a roasted salsa so this was a nice change. A note on peeling and draining the tomatoes – let them cook int the broiler until a few skins blacken. This allows for easier peeling as you noted, but also allows much of the water to flow into your sheet pan. I found I squoze them slightly with my tongs and put them directly into the food processor then
Into my 4 cup measuring Pyrex. I then placed a sieve on top and pushed out any more water there was not much more- I used all fresh plums. Enjoy.
So you basically made a different recipe. Lol ::wink wink::
If I were to make half the recipe, how much vinegar would I need? Converted that comes to just a little over 1/2 a cup, but not 3/4. Just don’t want to risk the safety of the food.
I’d probably suggest 2/3 cup.
I’m new to canning & just curious why some salsa recipes call for water or steam baths & others don’t. Last year I made a salsa recipe that did not require the water or steam bath— but salsa did have to cooked for approximately 1.5 hrs then labeled into hot jars ( out of the oven).
Do you know whether your recipe might work without the bath?
Thanks
I made this salsa using my husband’s grandmother’s 50+ year old pressure canner and it worked wonderfully. I cooked it on 10 lb pressure for 10 minutes. All the vegetables were the correct consistency (cooked). My family and friends love it, so today I am making a double batch using pint and 1/2 pint jars. I’m hoping it will last at least a little longer than than single batch I made a month ago. Hope this answers your question!
If the recipe didn’t require a water or steam path (or pressure canner) then it needs to be stored in the refrigerator or freezer because it will spoil if left at room temperature. Recipes that call for a water or steam bath mean the salsa (once canned in jars and processed according to the recipe in a water or steam bath) can be stored on pantry shelves. This recipe will definitely work without the water or steam processing but it will need to be stored in the refrigerator or freezer. Hope that helps!
Made 6 pints of this today. Superb. Thanks for a great, simple salsa recipe.
Just made this salsa and am extremely happy with the result! Thank you for sharing your lovely recipe!
Whoever discovered the broiler method for easy removal of tomatoe skin is a GENIUS!! This works GREAT!! Just made your recipe but have yet to taste test with chips but several tastes on spoon & the aroma from it makes me think it’s a winner.
Thanks, Mary – I agree about the broiler. It was a lifechanging method for me, too!
I am not a fan of bell peppers. Is that an ingredient I can leave out and not mess with the ph level?
Yes, it should be fine because it won’t decrease the acidity, but it will change the overall flavor profile of the salsa.
I can’t even taste the individual bell peppers. I use red and yellow/orange peppers in place of some of the green. All the ingredients combine in a delicious salsa. It is definitely my go-to salsa canning recipe that my family and friends love!
Garden fresh tomatoes fresh garden green peppers, my own, garlic wonderful THANKS.,
Is it ok to leave out the cilantro? Still a ‘safe’ recipe then?
Yep!
I am not a big fan of cilantro either (I actually am in the “hate” camp of the love it/hate it debate). I use dried cilantro and find that there is a hint of cilantro flavor that goes perfectly with the other ingredients. Hope this helps!
Just wondering how many cups this recipe makes?
It makes 8-9 pints (so about 16-18 cups).
OMG, you are so right about it being the best salsa recipe ever. Our son, who is a serious chef, said “you nailed it dad. Perfect amount of acidic, sweetness and flavours”. Thanks for sharing this one, Mel. Absolutely no need to modify this recipe!
Thanks, John!
Nice recipe, but I added more jalapeños, cumin., etc
Just a nit picky thing here. You mention putting the salsa in pint jars, but what’s pictured are half pints. That would alter processing time.
The jars pictured in the post and in the tutorial are pint jars. 🙂 They may look smaller, but they are pint size.
Thanks, I’m about to make this now!
Oh my gosh! I made this on the weekend, and it is fabulous! I left out the cilantro because I think it tastes like dirty dish water. Lol! I got 7-1/2 pints. This was one of the best salsas I’ve ever had.
We love love love your recipes! I’m new (and terrified) to canning salsa, but your recipe inspired me and I’m headed out to buy a water-bath right now! We love the taste of lime in our salsa. Can I substitute lime juice for part of the vinegar? Thanks!
Yes!
Hello Mel!
Well – I have to share with you this recipe was amazing! I’m a first time vegetable gardener and was a bit intimidated by the whole canning gig. I guess I had always felt growing veggies and canning are like “peas and carrots” as Forest Gump would say. I read a ton of recipes but yours caught my attention because of the step by step process and super great pics. I followed it to the “T”. My entire family was so happy for me but I have to say thank you to the creator as you made my first canning journey a complete success. I look forward to a bright future in the garnering world 🙂
Way to go, Crissy!
I never respond to blogs, but feel this is one that needs a response. Made this salsa and have to admit this IS the best salsa ever. It was so good fresh and canned. I can’t get enough of it. Am going to make it again. I have shared this recipe already. My husband loves everything so hot, but I left out many of the seeds, so I could enjoy it. Told him he could add habenero’s, ghost peppers, carolina reapers or whatever to his. I am just going to enjoy and savor the flavor of this salsa. Thank you so much. No more store bought. (oh, I added yellow goathorn peppers in lieu of the green peppers and added 3 extra garlic cloves)… it was just great
Thanks, Lynn!
This is the second year I have made salsa using your recipe!! Just made a bunch yesterday, so I don’t know how it turned out, but everyone loved the jars I made last year!!
Wow…my first time canning salsa and the flavour before I bottled it, was delish. I used my own tomatoes, garlic, green pepper and jalapenos from my garden and homemade tomato sause. I love tomato paste, and with some of my tomatoes not fully ripe, it added a deep tomato flavour. I’m excited!
First time canner here. Salsa turned out awesome – I made a double batch – only 1 jar didn’t seal! Very happy. I doubled the coriander because I am a coriander addict, and I added a half teaspoon of chilli powder. YUM
Oh p.s I ran out of tomatoes – totally misjudged how many I needed for a double batch – so I had to run to store for more. Instead of getting fresh tomatoes, I just got canned crushed tomatoes, and drained them in colander. So my salsa was half fresh tomatoes, and half tinned, and it was super yum. Next time I’ll just use tinned (never as good, I know) when Im lazy and can’t be bothered skinning the tomatoes.
I made your salsa today but haven’t prepped for canning. Do I need to heat up the salsa before I put it in the sterilized jars tomorrow? It looks and smells delicious!
Yes, I would recommend heating the salsa before filling the jars.
I love this recipe! I couldn’t peel my tomatoes by using the broiler as I was having oven issues so I did it the old fashioned way. I also put in juice of 4 limes and only one jalapeño because we don’t like it too spicy! I must say whatever amount I got was enough to do exactly 12 pint sized jars! I won’t be giving much away as I haven’t made salsa in years and once you make it yourself it’s hard to go back to store bought. Guess I’ll be making more next year!