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Jars of canned homemade salsa sitting on marble surface with tomatoes and peppers around.
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4.69 from 29 votes

Canned Homemade Salsa

Canned homemade salsa is the best way to preserve fresh garden flavor all year long. This shelf-stable recipe balances roasted vegetables and just the right spice for canning success.
Prep Time10 minutes
Cook Time1 hour
Process Time20 minutes
Total Time1 hour 30 minutes
Course: Preserving
Cuisine: Mexican
Difficulty: Intermediate
Method: Canning
Servings: 12 pints
Author: Kaleb

Equipment

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

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

Nutrition

Serving: 1tbsp | Calories: 3kcal