Chunky Salsa Recipe for Canning

Canned Salsa in a bowl with a chip being dipped into it.

5 from 6 votes

This Savory Salsa Recipe for Canning is thick, chunky, slightly spicy, and full of fresh tomato flavor. It has no added sugar and makes a large batch for serving with chips, tacos, nachos, eggs, and your favorite Mexican-inspired meals.

Prep Time30

Cook Time1

Processing Time40

Total Time2 10

Course: Appetizer

Cuisine: Mexican/Spanish

Keyword: canned salsa, salsa

Servings: quarts

Calories: 291kcal

Author: Erica Walker

Equipment

Large Stockpot
blender or food processor
Immersion blender
Water-bath canner with rack
Canning jars, lids, and rings
Canning funnel
jar lifter
Bubble remover and headspace tool

Ingredients

25 cups tomatoes peeled, chopped, and drained
1/3 cup Kosher salt
1 cup vinegar
1/4 cup lime juice
5 onions yellow, chopped
2 cup jalapeno peppers chopped
18 garlic cloves chopped (SO much easier to get the pre-peeled garlic cloves)
3 bunches cilantro remove stems, roughly chop
3 Tablespoons cumin
1 Tablespoon black pepper
45 ounces tomato sauce 3 cans
36 ounces tomato paste 3 cans

Instructions

Place the peeled, chopped, and drained tomatoes and Kosher salt in a very large stockpot. Bring to a simmer, stirring frequently.
Use an immersion blender to coarsely blend the tomatoes until they reach your preferred chunky consistency.
While the tomatoes are simmering, combine the vinegar, lime juice, onions, jalapeños, garlic, and cilantro in a blender or food processor. Pulse until finely chopped but not completely pureed. Work in two or three batches if necessary. Add a small amount of the simmering tomatoes if additional liquid is needed for blending.
Add the blended onion mixture to the stockpot. Stir in the cumin, black pepper, tomato sauce, and tomato paste.
Simmer the salsa for 30 minutes to 1 hour, stirring frequently so the tomatoes and tomato paste do not scorch.
Ladle the hot salsa into hot canning jars, leaving the headspace specified by the validated process. Remove air bubbles, adjust the headspace, wipe the rims clean, and apply new lids and rings until fingertip tight.
Process the jars in a boiling-water canner for 40 minutes at elevations of 1,000 feet or less. Adjust the processing time for elevation. Begin timing only when the water reaches a full rolling boil.
When processing is complete, turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars without tilting and let them cool undisturbed for 12 to 24 hours.
Check the seals, remove the rings, wash and label the jars, and store properly processed jars in a cool, dry, dark place.

Notes

This recipe usually yields 9 to 12 quarts, depending on the tomato variety, how thoroughly the tomatoes are drained, and how long the salsa simmers.
We have tested the finished salsa for acidity. Do not change the ingredient quantities or proportions.
Use only the type of jalapeño included in the tested version of the recipe.
Do not reduce the vinegar or lime juice.
Do not increase the tomatoes, onions, peppers, garlic, cilantro, tomato sauce, or tomato paste.
Do not add corn, beans, fruit, flour, cornstarch, meat, or other vegetables.
Keep the salsa coarsely blended rather than completely pureed.
Stir frequently while simmering because tomatoes and tomato paste scorch easily.
For processing times of 30 minutes or longer, keep at least 2 inches of boiling water above the jars.
Adjust the processing time for elevation: 45 minutes at 1,001 to 3,000 feet, 50 minutes at 3,001 to 6,000 feet, 55 minutes at 6,001 to 8,000 feet, and 60 minutes at 8,001 to 10,000 feet.
Let the jars cool undisturbed for 12 to 24 hours before checking the seals.
Refrigerate any jar that does not seal.
Store sealed jars in a cool, dry, dark place and use within one year for the best quality.
Refrigerate the salsa after opening.
For a hotter salsa, add fresh peppers or hot sauce after opening the jar rather than increasing the peppers before canning.

Nutrition