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This salsa recipe for canning is my favorite version we’ve ever made! Our family makes it every summer from the tomatoes grown in our garden, but you can easily make this with tomatoes from the store too. You are going to love it!
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How to Can Salsa
I was so excited to go out to my garden last week and find loads of ripe tomatoes, onions, and peppers. I knew immediately it was time to make some salsa! This is Elise’s recipe, and our family has been making it for YEARS. It is kind of a “cheater” recipe because we use a seasoning packet, but it saves time and still has great flavors, and tastes fresh and amazing.
If you are new to canning, never fear! Check out this GREAT post about canning for beginners written by my good friend, Mel, over at Mel’s Kitchen Cafe. It’s a fantastic resource that will help you learn how to can correctly. She explains it FAR better than I ever could, and goes through the whole process in detail for you.
Ingredients in Canned Salsa
- Peeled and diced tomatoes
- White onion – coarsely chopped
- Green bell peppers – chopped
- Red or yellow bell peppers
- Bunch fresh cilantro – with as few stems as possible
- Small jalapeño pepper – no seeds, or ½ of a can
- Serranos – optional, depending on how spicy you want it
- Can green chilis
- Tabasco sauce – red
- White vinegar
- Lime juice
- Packet of Mrs. Wages salsa mix medium
How to Make The Salsa Spicy
This salsa recipe for canning is a recipe for the mild salsa. If you would like more of a hot salsa, which is my personal preference, you can still make this.
To amp up the spice, simply blend some Serrano peppers with the jalapeños, seeds removed (1-2 for medium spiciness, 3-4 for hot). Be sure to wear gloves when chopping the peppers… just in case!
Frequently Asked Questions
You can blanch the tomatoes by setting to boil water in large pot and placing the tomatoes in for about a minute, and then shock them by immediately putting them in an ice bath. The ice stops the cooking process and makes them easy to handle. At this point, you can peel the skins off.
Read More:75+ Best Mexican Recipes
More Salsa Recipes:
This salsa recipe for canning is one we make after every tomato harvest. As we are HUGE salsa fans, we have a few more canning recipes and others to share that I think you’ll love.
- Homemade Salsa with Fresh Tomatoes
- Tomatillo Salsa Verde
- Cranberry Salsa
- Fresh Corn Salsa
- Savory Canned Salsa
How to Make Canned Salsa
- Large Stockpot
- Glass Quart jars
- 25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
- 3 white onions coarsely chopped
- 3 green bell peppers chopped
- 2 red or yellow bell peppers
- 1 1/2 tablespoon garlic minced
- 1 bunch cilantro as few stems as possible
- 4 small jalapeños 2", no seeds (or ½ small can jalapeños), blended in some tomato juice to puree
- 2 Serranos optional, depending on how spicy you want it
- 1 can green chiles
- 1 1/2 tablespoons Tabasco sauce red
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons lime juice
- 1 packet Mrs. Wages salsa mix medium — this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart
- *First, to easily peel the tomatoes: add the tomatoes (whole) to boiling water for a minute or two and then place them in an ice-water bath. The peels should come off easily. Dice and pulse in a blender a couple times until you get the consistency you like.
- Add onions, peppers, garlic, cilantro, and jalapeños (and Serranos if you are going to make it spicier) to a blender with some of the juice from the tomatoes (fill the blender about half-way with liquid). If you are having trouble making all of the peppers and onions fit into your blender you may have to do it in 2 batches.
- Pulse 5-6 times or until the mixture becomes coarsely pureed (if you like chunkier salsa, just pulse until you get to the consistency you like).
- In a large stockpot (the good, heavy duty kind used for canning) combine diced tomatoes, pepper/onion mixture, and all remaining ingredients. Bring to a simmer and simmer over low for 3-4 hours stirring often (tomatoes burn easily so keep your eye on it– I usually stir it about every ½ hour).
- Pour into jars hot and process 30 minutes (see Mel’s Kitchen Cafe for tips on canning and processing). Makes 8 quarts.
- Add cloves garlic for a variation
- Serve with delicious and crunchy tortilla chips and a pinto a black bean dip
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I have a lot of yellow pear tomatoes that would be to difficult to skin. Do you think I could add those in cut up small with my regular tomatoes to make up the 25 cups of tomatoes with no issues?
Unfortunately, we have only approved our exact recipe for canning safety. We cannot safely recommend any additions or omissions.
I had a lot of fresh tomatoes and peppers this year so i thought I would try to make salsa found your recipe and my family loved it. I was told I had to make more, so I’m just finished my second batch thank email@example.com
I followed the recipe but it turned out really vinegary. Is that normal?
It shouldn’t be super vinegary but you should be able to taste the vinegar. Was the vinegar you used fresh?
Are you still making the salsa this way? I have been for years but someone told me this year it isn’t safe?
We haven’t had a problem with it. What did they say isn’t safe about it?
I am using Roma tomatoes, about how many tomatoes for 25 cups? Also, why do you cook this 3-4 hours? Most recipes call for no more than 30-45 minutes for cooking. I have not made this recipe yet but excited to give it a try.
We like a slightly thicker sauce and we don’t drain off the juices from the tomatoes so it takes a little longer for the sauce to reduce. As far as the Roma tomatoes, it depends on the size. To get an accurate amount you can always cook up one or two and measure how many tomatoes equals one cup and go from there. My guess would be about 2-3 Roma tomatoes per cup. Hope this helps!
Such a simple recipe to follow! I love canning salsa for my whole family
Sounds like a great recipe. Could you make a smaller batch and freeze the salsa instead of canning it?
This is a delicious recipe, and you can freeze salsa instead of canning. I have not personally frozen this salsa, but it should work just fine. Thanks for asking!
What kind and size onions? Can I use Roman tomatoes?
We use medium white onions and yes you can use Roma tomatoes!
I found this just in time to make for holiday gifts! The flavors are amazing!
I love canning my own salsa. This recipe was easy to follow. We will be reaping the benefits for quite some time.
This is the best! I love canning salsa.
forgot the vinegar, did use some lime juice jars are processed and sealed for a week
It would be safe to replace the serrano’s with 1 or 2 bell peppers, correct? I make salsa with Mrs. Wages every year, adding peppers and onions and using lemon juice instead of vinegar. But I am unable to find the ratios I usually use to keep it safe! So I am glad to have come across your recipe. However, various bell peppers, jalepenos, and onions are all I add to the Mrs. Wages, besides the lemon juice. Thanks!
You should be able to replace it without any issues. Maybe just do 1 bell pepper as the replacement though to be sure
Is the salsa mix necessary? Is it replaceable with dried herbs perhaps? I usually don’t use pre made packets in my canning goods.
You can absolutely use dried spices, the salsa mix is just an easy combo of dried spices.
I made this Salsa last week and it is fabulous!!!!! It was my first real pick of tomatoes from my garden. It is just as good as any restaurant salsa!!! I got 6 quarts cause I was a little short on tomatoes. When we opened a jar, my family couldn’t stop eating it all day!! By the end of the day 2/3 of the jar was gone!!!! Thanks again for another great recipe!! The jalapeno jelly was a hit, the salsa is some of the best I’ve ever had, and tonight we are using your recipe to can spaghetti sauce!!!!
First time canning salsa. Must have added too much sugar. Tasted very sweet. All jars sealed. So I recanned the salsa after adding only red pepper flakes. All jars again sealed. Some people told me it was unsafe while others say it was ok. Can u help me with this
From what I understand, you shouldn’t process the same lids twice. I don’t think it will seal as well again. I’m not the most experienced canner so I could be wrong on this!
Thank you for this delish Labor Day recipe idea! I’ve included your post in my 15 Delicious Labor Day BBQ Party Recipes round-up.
Have a great week!
How much does this recipe make?
It makes about 15 pint-sized jars… give or take a jar or two.
I am new to “canning”. Is this recipe for a water bath processing or a pressure cooker processing? I have seen salsa recipes use both types and don’t know when it’s ok to water bath instead of pressure cook.
I should have clarified… It is for waterbath.