When you grow up with home-canned foods, you become accustomed to the flavors you know. Salsa is one of my favorite foods that we preserve, and over the years, I’ve adjusted the recipe to exactly my taste!
I’ve started to use a variety of peppers and roast them first to add a depth of flavor. Sweet bell peppers can also be used as a swap. I like to know it’s spicy so I add up to two hot peppers as well.
As it cooks, make sure to taste it and adjust accordingly!
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Watch how to make this homemade salsa
How to Can Homemade Salsa
Having great salsa isn't just for a restaurant or from the store anymore! Now, the best salsa can be made at home and canned so it can be enjoyed any time of the year!
Ingredients
- 16 cups peeled, seeded, and diced tomatoes
- 2 cups roasted and diced peppers
- 1-2 hot ghost/habanero peppers (optional)
- 1 ½ cups chopped onion (about 2 medium onions)
- 2 lbs tomatillos husks removed, roasted and sliced
- 1 cup cilantro chopped
- 6 cloves garlic
- 1 ¼ cups white distilled vinegar
- 2 tsp cumin
- 2 tsp salt
- 12 oz tomato paste (optional)
Instructions
- In a large heavy-bottomed stockpot, combine the prepared tomatoes, peppers, hot peppers, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure no sticking on the bottom of the pot. Continue to cook 25-40 minutes until the salsa is reduced slightly and thick.
- To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes.
- Remove from heat and pour into prepared sterilized pint jars, leaving ½ inch headspace.
- Wipe the rims of the jars and fit with a lid and ring.
- Place in prepared water bath and process for 20 minutes, adjusting for altitude.
- When finished, remove from the water bath and cool on a rack for at least 12 hours.
- Store in a cool dark place for 1 to 2 years.
Nutrition
Serving: 1tbsp | Calories: 3kcal | Carbohydrates: 0.7g | Protein: 0.1g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 13.1mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 4.9IU | Vitamin C: 2.7mg | Calcium: 1.6mg | Iron: 0.1mg
Are the 16 cups of tomatoes measured before you put them through the food processor or after? Thank you!
Love, love, love watching ALL you videos! Your enthusiasm in everything you do is awesome and welcoming! I to love to cook and bake with and for my family and friends as well! I find great joy spending time in the kitchen with my daughter and granddaughters. I hope they will remember this as the grow older, and pass it on the next generation as you have done with your sweet memories of your mom and grandmother. I love new ideas and tips I take from watching you, I am and will forever be a life long fan! Keep doing what you do! 💕
I made a full batch tonight. It’s amazing. I even plucked a ghost pepper from the garden, but wish I’d snagged two. I think I may have to cut back on the vinegar next year because my tomatoes have always been so high in acidity. I have always wondered why I didn’t like my salsa – the tomato paste at the end makes the difference. Oh, and I totally agree about roasting the tomies and peppers. Those little specks of black are always a sign of the most flavorful salsas. Mmmm Thank you for sharing, Kaleb. Delicious as usual!
I love the addition of a ghost pepper, so glad you enjoyed the salsa!
I halved the recipe because thats all the tomatoes I had left. I have never made salsa with vinegar, only lime juice, so I was a little terrified of adding so much vinegar; however, it was perfect. I roasted the garlic while I was roasting the peppers and tomatillo and it was a nice mild flavor. I used a mixture of red bell pepper, banana pepper and poblanos and its just enough heat for my family that doesn’t like things spicy. The only adjustment I’d make next time is a tad more salt.
Thank you for being you! I was wondering if I could cut back an just make 8 pints?
I made this and followed the recipe to the letter. I may have misjudged slightly on the amount of tomato paste , but that was user error, no issue with the recipe. It turned out a tad sweet, IMO, but still quite edible. I like spice, so I didn’t shy away from the peppers. I added one chocolate habanero as my control pepper as Kaleb indicates in the video. It’s twice as hot as a regular habanero (~500k SHU). I did a mix of other peppers. I will call it my “sweet and spicy salsa.” 😀 My sister and niece thought it was fantastic, so, I have an independent source of verification for its deliciousness. They took two jars home each. Thank you for the great recipe!
My first time.
Thank you for posting such a wonderful recipe. Loved watching you put it together in your beautiful kitchen. The added touch with the roasted peppers and tomatillos made all the difference in the flavor. I used all Roma tomatoes, love how much more meaty they are. I ended up using 1 1/2 small tins of paste to thicken it. Will be enjoying this during the winter months ahead. Thanks again.
This recipe is so DELISH!!! I was reluctant to try it because I have been unsuccessful in the past with different recipes. I made one batch, now I’m making MORE because everyone loves it and are asking for their own jars. Now I know why you said your family makes so many jars. I can see our garden will need to expand next year for more tomatoes! Thank you so much Kaleb. I love your videos. You need to be on HGTV!!! ❤️😍❤️
A fan from Wisconsin ❤️
I’ve you show and keep doing the good work your friend Eugene
Another winning recipe. We used medium and hot Hatch chili peppers. Thank you for making my family happy once again!!
What types of peppers did you roast besides tomatillos?
Thanks!
Caleb, I have loved all your recipes but this salsa tastes like vinegar
I followed your recipe exact…So sad that I used all my garden tomatos!!!
Hello! Yes there is 1 1/4 cups of vinegar in the salsa, this vinegar ensures the salsa is at the correct acidity to be safe to can. The vinegar also balances the flavors, sorry you feel this is too much. After adding the vinegar and cooking the salsa, and then canning the salsa (which adds additional cooking time) the fresh vinegar flavor does fade away. I hope you fully cooked it and canned it to make sure!
I doubled the onion and added extra garlic and an extra green pepper. I used the same amount of vinegar. It’s my first time canning, is that still enough vinegar to be acidic enough with my additions?
Changing the proportion of canning recipes changes the acidity and thus it’s ability to be preserved. I would be cautious.
I absolutely adore you & how you have taught me to can. Its my first year of gardening & growing non gmo, heritage seeds and plants. Absolutely no chemicals whatsoever. However we use 3 year old seasoned horse poop for the roots. The garden is fabulous! You are such a blessing & I truly appreciate you. God Bless you! ❤️
Just finished a batch and it is delicious! Thank you Kaleb for your detailed instruction. I am a little nervous, doing the boil bath vs canner. However, I do not want to purchase a canner and risk and explosion. I followed your recipe and used exact amount of tomatoes, vinegar etc. I am looking forward to fresh homeade salsa!
First – let me say that I follow you – everything you do is genius!😘
That being said, I really want to make your canned salsa – I’ve got plenty of produce – but I can’t seem to ding the link for tomato prep!
Could you please kindly get me there? Thanks!!
Look for the freezer tomato recipe. He talks about it there!
I just made your salsa recipe this morning . Didn’t measure onions and peppers exactly but everything else was pretty much the right amounts . All I can say this recipe might be my favorite one . Thank you so very much 👍
Followed your recipe exactly and put up 12 pints! So happy to have this delicious salsa for the next year!
I have made this recipe 2x already . This recipe is my go to from now on .
Thank you