A step by step canning recipe for the best homemade salsa we’ve ever made!  

Chock full of flavor with great consistency and texture, it’s perfect for dipping or topping just about anything!  

I’ve been on the hunt for several years for the perfect canned salsa recipe.  I admit, I AM a bit picky when it comes to salsa.  Give me huge flavor, great consistency and texture, a bit of heat and I’m a happy girl but . . . . .

I just couldn’t find THE homemade salsa recipe that I wanted to make every year for the rest of my life!

That is until now.

I’ve stopped searching.

This is it—the salsa recipe I will make year after year without thought because it’s just THAT GOOD!

Did I also mention that this salsa recipe is easy?   And that’s there’s no peeling tomatoes or removing seeds involved?   I know, it’s awesome, right?

Are you ready to get started?

 First, get yourself some beautiful, homegrown paste tomatoes.

Aren’t these some beauties?   This variety is called Heinz, my favorite paste tomato for growing here in upstate New York.   Heinz, Roma, San Marzano or any meaty paste tomato is going to work wonderfully in this recipe.

Can you use regular slicing tomatoes in this recipe?

 Yes, you can.  However, keep in mind, slicing tomatoes have a lot more water in them.  Don’t worry, you will be draining your tomatoes, because, hey, nobody likes watery salsa, do they?   You will probably use a lot more tomatoes but. . . . if you have loads of slicing tomatoes you want to use, give it a try!  If you find you’re salsa is still watery after draining, add a bit more tomato paste before canning.

My first choice would be to use paste tomatoes which are just awesome for salsa and sauce!

Next, it’s time to chop your vegetables.   To keep this fast, I like to use my food processor.

First up in the food processor is the garlic, simply drop your peeled garlic in the top hole of your food processor while it’s running and you’ll have minced garlic in about 2 seconds.  Add your garlic to a large stainless steel or non-aluminium pot or Dutch oven.

Next, give your onions a rough chop and add to your food processor.  Pulse until the onions are about the size of a small to medium dice for a chunky salsa or a fine dice for a smoother salsa. Measure out 2 1/2 cups of onion and add to your pot.

Next,  remove the core and seeds from your green peppers and give them a rough chop.  Pulse in the food processor until the peppers are about the size of a small to medium dice for a chunky salsa or a fine dice for a smoother salsa.  Measure out 1 1/2 cups of green peppers and add to your pot.

Now it’s time for the jalapenos.   If you have some plastic gloves,  I’d suggest using them when you’re working with jalapenos.  While not the hottest pepper out there, they will leave your hands with a bit of a burn if you don’t wash them thoroughly right after handling.  Remove the inner membrane and the seeds if you don’t want your salsa too spicy.

This recipe makes a medium salsa–not too hot and a few kicks up from a mild salsa. If you’d rather keep your salsa mild, reducing to a 1/2 cup of  jalapenos should work nicely while still giving your salsa a lot of flavor.

Process your jalapenos in the food processor until finely minced and add to the pot.

Next up are your tomatoes.  Give them a rough chop and add to your food processor.  For a chunky salsa, pulse until the tomatoes are bite size pieces (they will break down a bit during cooking) or slightly smaller for a smoother salsa.   Add your tomatoes to a non-aluminum strainer with a bowl underneath.   Measure out 8 cups of drained tomatoes and add them to the pot.

By the way, don’t toss the leftover tomato juice.  Let’s save some of that homegrown goodness!   You can freeze it in ice cube trays to add to your soups and stews over the winter or use it in place of water to cook rice, quinoa or other grains.

Next, add your cumin, pepper, canning salt, vinegar, tomato paste and tomato sauce.

I’m usually making my Roasted Garlic & Tomato Marinara at the same time I’m making salsa, so most of the time I just substitute the marinara for the tomato sauce. It’s delicious!

Give your pot a good stir and gently boil for 10 minutes.   Ladle your salsa into hot canning jars leaving 1/4 inch of headspace.  Process in a water canner for 15 minutes and enjoy all winter long!

I hope you love this salsa as much as we do!

Jennifer Prentice @ My Healthy Homemade Life

Yields 11-12 half pints

The Best Homemade Salsa (for Canning)

A step by step canning recipe for The Best Homemade Salsa!

20 minPrep Time

25 minCook Time

45 minTotal Time

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4.3 based on 3 review(s)

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Ingredients

• 7 garlic cloves, minced
• 2 1/2 cups chopped onions
• 1 1/2 cups chopped green or yellow peppers
• 1 cup minced jalapeno (reduce to 1/2 cup for mild salsa)
• 8 cups chopped and drained paste tomatoes such as Roma, San Marzano, Heinz, etc.
• 2 tsp cumin
• 1 tsp freshly ground pepper
• 1/8 cup canning salt
• 1/3 cup distilled white vinegar
• 1 (12 oz) can tomato paste
• 1 (15 oz) can tomato sauce

Instructions

1. In a food processor, mince your garlic by dropping the peeled garlic in the top hole while it's running. Add the minced garlic to a large stainless steel or non-aluminium pot or Dutch oven.
2. Give your onions a rough chop and add to your food processor.  Pulse until the onions are about the size of a small to medium dice for a chunky salsa or a fine dice for a smoother salsa. Measure out 2 1/2 cups of onion and add to your pot.
3. Remove the core and seeds from your green peppers and give them a rough chop. Pulse in the food processor until the peppers are about the size of a small to medium dice for a chunky salsa or a fine dice for a smoother salsa. Measure out 1 1/2 cups of green peppers and add to your pot.
4. If you have some plastic gloves,  I'd suggest using them when you're working with jalapenos.  Remove the inner membrane and the seeds if you don't want your salsa too spicy. Process your jalapenos in the food processor until finely minced and add to the pot.
5. Give your tomatoes a rough chop and add to your food processor.  For a chunky salsa, pulse until the tomatoes are bite size pieces (they will break down a bit during cooking) or slightly smaller for a smoother salsa.   Add your tomatoes to a non-aluminum strainer with a bowl underneath.   Measure out 8 cups of drained tomatoes and add them to the pot.
6. Add your cumin, pepper, canning salt, vinegar, tomato paste and tomato sauce.
7. Give your pot a good stir and gently boil for 10 minutes.   Ladle your salsa into hot canning jars leaving 1/4 inch of headspace.  Process in a water canner for 15 minutes.
8. Enjoy all winter long and don't forget to save some jars for gift giving!

Notes

Don't toss the leftover tomato juice after you strain your tomatoes.  You can freeze it in ice cube trays to add to your soups and stews over the winter or use it in place of water to cook rice, quinoa or other grains.

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https://www.myhealthyhomemadelife.com/the-best-homemade-salsa-for-canning/

If you’re looking for more preserving recipes, here are some of my family’s favorites!

Quick & Easy Refrigerator Dill Pickles

Simple Sauerkraut in a Jar 

Lemon Basil Pesto (Vegan & Gluten Free) 

Roasted Garlic & Tomato Marinara Sauce 

The BEST Vegan Garlic Scape Pesto 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on my Facebook Page or on Instagram . 

I love hearing your feedback!   

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