- 7 c. chopped, cored, peeled tomatoes (if using a food processor, no need to peel)
- 1 c. chopped onion
- 1 c. chopped green peppers (anaheim,* ancho* - or red/yellow sweet for a milder salsa)
- ½ c. jalapeños,** finely chopped (and seeded if you'd like - leaving the seeds makes it spicer)
- 3 cloves garlic, minced
- 1 6-oz. can tomato paste
- ¾ c. white or apple cider vinegar (it is okay to substitute lemon juice if you'd prefer)
- 1 tsp. ground cumin
- 2 tsp. salt
- 1-2 tsp. pepper
- 1-2 tsp. dry oregano
- 1-2 tsp. cayenne powder to taste
- In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving ½-inch headspace. Wipe rim and attach lids.
- Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, remove canner lid and let sit for 5 minutes, then remove jars to cool before storing.
**NOTE: An older version of this recipe called for "8 jalapeños," which I have standardized to ½ cup chopped jalapeños using a USDA recipe to determine the best measurement since each year my jalapenos were different sizes - like a huge difference!
Other easy tomato canning recipes you may like:
Note: This was salsa for canning recipe originally published in 2009 and has been updated with larger photos, updated content, clearer formatting, and printable recipe. Enjoy!