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Why I Make Canned Salsa
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! There’s nothing quite like opening a jar of salsa in the middle of winter and tasting tomatoes and peppers that were picked just at their ripest. That love for the fresh flavors of summer is something my mom and Grandma Conrad passed on to me, and it’s a tradition I’ve continued every season.
What makes this salsa extra special is the use of roasted vegetables, which deepen the flavor and give it just a little extra smokiness. I love how this version is balanced, with just the right amount of spice, and the addition of tomatillos adds brightness and tang. Whether I’m spooning it over tacos or pairing it with chips during game night, this is one preserve I make sure to stock up on every fall.
What makes this canned salsa stand out:
- Lots of flavor from the roasted peppers and tomatillos
- Super easy to adjust spice level to your liking
- Shelf-stable when properly canned
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Canned Salsa Ingredients
Along with tomatoes, there are several other important ingredients to make this canned salsa recipe:
- Tomatoes – The base for this salsa and a perfect way to use up extra on hand during the summer months. You remove the skins and seeds, then lightly blend for a smooth texture.
- Peppers – Roasting brings out sweetness and smokiness; include a mix of bell and chili peppers for flavor and balance.
- Ghost or habanero peppers – Adds controlled heat; use according to the spice level you want, as these are an optional addition.
- Onion and garlic – Two essential flavors in this canned salsa.
- Tomatillos – These add brightness and a touch of tartness.
- Cilantro, cumin, and salt – Additional flavors that add freshness, warmth, and balance.
- White vinegar – Critical for safe canning and flavor balance; make sure to use 5%!
- Tomato paste – Helps thicken the salsa while adding subtle sweetness; also an optional addition.
The full amount of each ingredient can be found in the recipe card below.
How to Make Canned Salsa
Once you have the basic recipe, this salsa is super easy to make:
Cook the salsa – Prep the tomatoes by peeling, seeding, and lightly pulsing them in a food processor. Add to a large heavy-bottomed pot. Roast the peppers and tomatillos until soft and slightly charred. Pulse in a food processor with garlic until chunky. Add processed peppers, tomatillos, onion, cilantro, hot peppers, garlic, and vinegar to the pot with tomatoes, and stir in the cumin and salt. Bring the mixture to a boil, then reduce the heat and simmer for 25-40 minutes. Stir in tomato paste and simmer for another 5 minutes until fully incorporated and thickened. Taste and adjust seasonings if needed.
Add to the jars – Ladle the hot salsa into sterilized pint jars, leaving ½ inch headspace. Wipe the rims with a clean, damp paper towel. Apply lids and rings to a fingertip-tight fit.
Water bath – Process in a boiling water bath for 15 minutes (adjust for altitude – see chart below). Carefully remove jars and let cool 12–24 hours. Check seals before storing.
Times & Altitude
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 6,000 ft | 6,001 ft + |
|---|---|---|---|
| Time (for pints) | 15 minutes | 20 minutes | 25 minutes |
Frequently Asked Questions
Roasting deepens the flavor, especially in tomatillos. It adds smoky notes and complexity that make this salsa shine.
Yes, removing the skins and seeds helps avoid watery salsa and creates a better texture. Pulse them in a food processor for a slightly chunky base.
You can swap green tomatoes in place of the tomatillos, but it will slightly change the flavor and acidity. Make sure to keep the total volume the same for safety.
No, you will need to use the vinegar as indicated for safe preservation.
Yes! While this recipe is designed for water bath canning (thanks to the added vinegar for acidity), you can pressure can it if you prefer. Just be sure to follow pressure canning guidelines for salsa and maintain correct processing times.
Follow These Tips
Serving
Pair this homemade salsa with tortilla chips, spoon it over grilled meats, dollop it on tacos, nachos, or stir it into soups and chili. It’s a burst of flavor for any meal.
Storage
Refrigerate – Once opened, store in the fridge for up to 2 weeks.
Freeze – Not recommended for canned salsa, as the texture will suffer.
Shelf life – Properly sealed jars last 12-18 months in a cool, dark place like a basement or pantry.
More Preserving Recipes
- How to can French-style cherry jam
- Hot pepper jelly
- Peach chutney
- Strawberry basil preserves
- Peach jalapeño jam
- Canned diced tomatoes
- Make sure to check out my canning 101 guide for more.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Canned Homemade Salsa
Equipment
- 12 pint jars
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 fresh cilantro chopped
- 6 cloves garlic
- 1 ¼ cups distilled white vinegar (5%)
- 2 tsp cumin
- 2 tsp kosher salt
- 12 oz tomato paste (optional)
Instructions
- Cook the salsa: In a large heavy-bottom stockpot, combine the prepared tomatoes, peppers, hot peppers, onion, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure the mixture does not stick to the bottom of the pot. Continue to cook for 25-40 minutes until the salsa is reduced slightly and thick. To thicken further, stir in up to 12 ounces of tomato paste and cook for an additional 5 minutes.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, 1 cup fresh cilantro, 6 cloves garlic, 1 ¼ cups distilled white vinegar (5%), 2 tsp cumin, 2 tsp kosher salt, 12 oz tomato paste (optional)
- Add to jars: 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.
- Water bath: Place in the prepared water bath and process for 15 minutes, adjusting for altitude (see chart in post). When finished, remove from the water bath and cool on a rack for at least 12 hours. Store in a cool, dark place for up to 12-18 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
My husband and I loved this recipe! I made a batch earlier this summer and we’ve finished it. Mainly my husband since I’ve had some health issues, but I’m making more tomorrow.
New canner here, and this recipe is fantastic! I don’t want to preserve it, we want to eat it now lol! Looks Ike I’m making a triple batch now. Thank you!
My grandkids are crazy about this salsa. This is my 3rd year of making it. In fact I’m making some today.
I love following you..I have learned so much from you..I have one simple question…how do you keep your ovens so clean…
Outstanding! This recipe for salsa is delicious. So many different flavors of peppers, and roasting them, gave a nice depth of flavor.