How to Can Homemade Salsa

Glass jar filled with homemade salsa with tomatoes in background with other jars filled with salsa all on white counntertop

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!

Course Preserving

Cuisine Mexican

Difficulty Intermediate

Method Canning

Prep Time 10

Cook Time 1

Process Time 20

Total Time 1 30

Servings pints

Calories 3kcal

Author Kaleb

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.

Video

Nutrition