Homemade canned salsa is a flavorful, fresh, and zesty condiment made from ripe tomatoes, onions, peppers, and herbs. This salsa is preserved through canning, making it shelf-stable and perfect for enjoying year-round. It’s an excellent way to capture the taste of summer produce and is perfect for chips, tacos, or any meal that needs a burst of freshness. With just a few simple ingredients and basic canning steps, you can make a delicious, healthy salsa that outshines any store-bought version.
Ingredients
- 10 cups ripe tomatoes, peeled and chopped
- 2 cups onions, finely chopped
- 1 ½ cups bell peppers, diced
- 1 cup jalapeño peppers, chopped (adjust for spice level)
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 tablespoon tomato paste (optional for thickness)
- ½ cup fresh cilantro, chopped
- 1 teaspoon cumin (optional for smoky flavor)
Instructions
- Prepare the tomatoes by boiling them for 30 seconds, then placing them in cold water to easily peel off the skins. Chop them finely.
- In a large pot, combine tomatoes, onions, peppers, garlic, salt, sugar, and vinegar. Bring to a boil over medium heat and let simmer for about 10-15 minutes until thickened.
- Stir in tomato paste, cumin, and cilantro. Continue simmering for another 5 minutes.
- Meanwhile, sterilize jars and lids by boiling them for 10 minutes.
- Carefully pour hot salsa into the sterilized jars, leaving ½ inch of headspace. Wipe rims clean and seal tightly.
- Process the jars in a boiling water bath for 15–20 minutes to ensure proper sealing and preservation.
- Remove jars, cool them at room temperature, and store in a cool, dark place for up to a year.
