Learn how to make an easy and flavorful salsa for canning that's safe, uses all-natural ingredients, and is thicker than typical canned salsas. It's our family's favorite and I know it will become yours, too!
Our family LOVES salsa - if we don't eat it everyday, at least I think it's safe to say we eat it every other day. So of course I would want to make our own salsa for canning from the garden tomatoes, peppers, and onions we grow. It took a number of years, though, to find a safe salsa recipe that was "the one."
When I finally did find my favorite salsa for canning, there was no going back - every August and September I make enough batches to see us through to the next season. Store-bought canned salsa can't hold a candle to this!
Finding a Safe Salsa Recipe to Can
The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it's important to use a recipe from a trusted source that uses USDA guidelines.
This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.
So I started testing recipes from a Kerr canning book, the Ball Blue Book, the Oregonian newspaper, and some preserving books from the library that all used safe guidelines. While they all had good flavor (I was using wonderful produce, after all!), they were usually really watery and/or vinegary. Boo.
I think others felt the same way, because a recipe soon appeared on the USDA website for a Tomato-Tomato Paste Salsa. It called for two 12-oz cans of tomato paste and 2 cups bottled lemon juice instead of vinegar, which produced a thick sauce and minus the overly vinegar taste.
Sadly, my search for the best recipe wasn't at an end, though. We found that the salsa wasn't very spicy and when I took the time to look at the ingredients of bottled lemon juice (it must be bottled - fresh lemon juice doesn't have the consistent acid level for canning) I saw that it's full of preservatives!
Great. I've got all these organically grown vegetables and I'm adding preservatives. Boo again.
The Best Salsa Recipe
I continued looking for the perfect canned salsa recipe and finally found the one that is now our favorite in a book from the library that published only tested recipes (I wish I had the title, but I just copied the recipe all those years ago before blogging).
It used just one small can of tomato paste and only 3/4 cup of vinegar, so it's still thick and the vinegar doesn't overpower the flavor.
NOTE: according to the USDA, it is safe to substitute bottled lemon juice for the vinegar in this recipe if you wish, but NOT the other way - it is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.
I adapted the recipe by increasing the peppers by 1/2 cup, and then decreasing the onion by a 1/2 cup to keep the recipe in balance. This makes the salsa a bit more spicy, which we like. I also added a few more dry seasonings which is okay to change in canning recipes since it doesn't affect acidity.
You can NOT add any other ingredients to this recipe, including mango, pineapple or fresh cilantro. It has not been tested with these ingredients.
NOTE: if your spice level is lower, use 1/2 cup more onions and 1/2 cup less peppers!
This salsa is really easy - the majority of time is spent prepping the ingredients, though a food processor makes it quicker. It cooks for only 30 minutes, which gives you just the right amount of time to get all the canning equipment in order and jars cleaned.
Perfect, right?
Salsa for Canning Tutorial
1) Start with 5-6 pounds of washed tomatoes.
I use about 1/2 slicing tomatoes and 1/2 paste tomatoes- the slicers have some of that great flavor and the paste tomatoes add thickness, so I like to include both.
2) Peel, Core & Chop
You can peel, core, and chop the tomatoes by hand OR use the food processor method to cut your prep time drastically:
Update: Use a Food Processor
I now just core and quarter the tomatoes and use the food processor to chop them- peel and all! No one can tell there are peels in the finished salsa and it takes SO much less time.
This is awesome - do it and you won't be sorry.
Either way you chop, you want to measure out 7 cups. There are both large and small tomato chunks in the processed option, but it's not a big deal.
The One Drawback to Processing
When hand-chopping tomatoes, you can drain any water that accumulates while cutting them, which helps make a thicker salsa. However, this doesn't work with the quicker processing method, so the resulting salsa is a bit thinner, but the savings in time totally makes up for it, in my opinion.
UPDATE ON SAFETY OF USING SKINS IN CANNED PRODUCTS:
After a number of readers mentioned that they wondered if it was safe to keep the tomato skins on, I reached out to the Oregon State Extension Office about it. The professor I emailed with spent quite a bit of time researching this, in fact saying, "this one has been killing me – very difficult to track down any reliable information."
It basically boils down to this:
"Due to the consistent history of using peeled tomatoes in canning recipes, processing conditions using skin-on tomatoes have never been evaluated. It is possible that the skins have minimal to no impact on the thermal transfer, but this has not been verified." Joy W., Associate Professor, Oregon State University Extension
She cited the studies that have been done on tomatoes, finding some bacteria in the cores but that the remainder of the tomato was low in bacteria, as well as mentioning the botulism outbreaks in plain tomatoes in the 70s that resulted in the recommendation to always add citric acid or lemon juice. There's nothing else, the NCHFP mainly states removing the peels are for texture reasons.
So here's my take that I wrote back to her:
"With modern appliances like food processors, we can chop the tomatoes and skins for products like chutney and salsa and have no issues with taste and texture. The tomatoes are still cored, so the root and stem ends that might have bacteria in them (according to the study you mentioned) are removed. Also, my tomatoes are grown and harvested by me using no pesticides.
Since I eat the skins of my peppers grown right next to the tomatoes and can them with the skins in jellies and chutneys, why not the tomatoes?
Because of this, I'll keep processing the tomatoes for chutney and salsa with the peels because it saves so much time, but I will mention the caution to my readers with your recommendation and let them make their own decision."
3) Once you have 7 cups, place the prepped tomatoes into a large stockpot.
4) Prepare Peppers
You'll want to break out gloves for this next step - trust me, you will want gloves for this part. The one time I didn't use them I couldn't sleep that night because of the burning sensation in my hands that no amount of washing could remove!
Once you're gloved up, cut in half and seed enough Anaheim chilies to equal 1-1/2 cups chopped. You can use other mild, long green chilies or even add some sweet peppers if you'd like. It's okay to change the variety of peppers, just not the total amount in canned recipes.
Note on the photos: I was doubling the recipe when taking these photos, so there is more in each one than a single batch would call for - so yes, you can double the recipe!
You can simply cut the peppers in large chunks and put them in a food processor to do the rest, or chop them by hand. I like the way the processor chops them mostly fine, but also leaves a few larger pieces so that there are some peppers in every spoonful.
Once chopped and measured, put the mild peppers in the stockpot with the tomatoes.
Then chop jalapeño peppers to equal 1/2 cup, seeding if desired (leaving the seeds will result in a spicer salsa). Add them to the stockpot.
TIP: if you want a milder salsa, you can skip the jalapeños and use all milder peppers. If you'd like it spicier, decrease the mild peppers and increase the jalapeños. You can play around with the types of peppers you like best, just not the amount - a total of 2 cups of peppers for one batch is the limit for safety.
5) Prepare Onions
Peel and quarter onions, chopping enough to equal 1-1/2 cups, either by hand or in a food processor, and add to the pot.
6) Mince Garlic
Again, by hand or throw them in the processor, too.
NOTE: there are 6 cloves instead of the 3 the recipe calls for - remember I'm doubling the recipe, in order to get 10 to 11 pints out of each canning session.
7) Cook Salsa
Once the garlic is in the pot, add the remaining ingredients. Bring to a boil then reduce the heat and boil gently for 30 minutes. Stir often, making sure it doesn't burn on the bottom
TIP: cheap, thin-bottomed stock pots tend to burn, but thicker-bottomed pots don't - it's worth it to pay a few dollars more. #lessonlearned
Go here to see the canning essentials tools I use and recommend.
8) While the salsa is cooking, you can prepare your water-bath canner, jars, and lids. Here's step-by-step canning guide where I take you through the whole process if you've never canned before. And here is a video tutorial you can watch as well:
Wait, do I have to can it? Can I freeze salsa?
Nope, you don't have to can salsa - you can freeze salsa! Just let the finished salsa cool enough to put into freezer safe containers and be sure to leave a good 2-inches headspace to allow for expansion.
TIP: If you are freezing, you can put as much peppers or other fresh ingredients you want in the salsa. You don't have to worry about low-acid food ratios or anything if you're not canning to make them shelf stable.
After 30 minutes, the salsa will have cooked down, looking nice and salsa-y, with flavors all melded into yummy goodness.
You can taste it at this point to see how spicy it is (every year my peppers are different, depending on our summer weather) and add cayenne pepper if you'd like to increase the spiciness. You can also add salt, pepper, or dried herbs (again, dry ingredients are fine to add - you just can't add anything else fresh).
9) Can Salsa
Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in canner.
Bring to a boil and process pint jars for 20 minutes. Turn off heat and let jars sit for 5 minutes. Remove jars from canner to a towel-lined surface. Cool completely, check the seals, label and store in a dark, cool pantry for a year to a year and a half.
Update: I now use and l.o.v.e the stainless steel, glass-topped canner I mention here. SO much better than the cheap enamel one shown here!
That's it - you've made and canned your own salsa!!
Having home-canned garden salsa in the depths of winter is always worth it. Not only do you save money, it can't compare with the typical flavorless bottled stuff!
2020 NOTE: Long time readers (as well as me) have been making this salsa since I first published it on the blog back in 2009. One of them alerted me to the fact that the amount of onions and peppers had been changed in the recipe. I honestly don't know why that happened, but do think the recipe is better as written with the onions and mild green peppers at 1-1/2 cups each, not the 1 cup each that was listed recently. So I've changed it back to the original pepper and onion amounts, though the change in the jalapeños was needed to be standard since the sizes of jalapeños vary greatly. I apologize for any confusion, the recipe now is what it always was, and is based off of the original tested recipe with only the changes I explained in the beginning, so you can be assured it's still safe!
Can I use quart jars to can salsa?
I've been getting this question more often, so thought I would answer it here:
Unfortunately, it is not recommended to can salsa in any jar larger than a pint (16 ounces) because there are no tested recipes that use quart jars.
That said, you can find recipes on Google that show canning in quarts, but they aren't official, tested recipes found in publications like Ball Blue Book of Canning and the National Center for Home Food Preservation.
In the end, it's up to you, but I can't recommend it - and definitely not for this recipe, as the processing times have only been tested for pint jars.
Favorite Canned Salsa Recipe
Ingredients
- 7 cups chopped cored, peeled tomatoes (if using a food processor, no need to peel)
- 1½ cups chopped onion
- 1½ cups mild chopped green chili peppers *anaheim, ancho, or even red/yellow sweet for a milder salsa
- 1/2 cup jalapeños ** finely chopped (and seeded if you'd like - leaving the seeds makes it spicer)
- 3 cloves garlic minced
- 1 (6 ounce) can tomato paste
- 3/4 cup white or apple cider vinegar***
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 to 2 teaspoons pepper
- 1 to 2 teaspoons dry oregano
- 1 to 2 teaspoons cayenne powder to taste
Instructions
- 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 1/2-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, turn off burner, remove lid and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours. Check seals before labeling and storing.
Notes
Nutrition
Other easy tomato canning recipes you may like:
Safe-to-can Roasted Tomato Sauce
Perfect Homemade Canned Pizza Sauce
Homemade "Rotel" Canned Tomatoes and Chilies
This recipe has been updated - it was originally published in September of 2009.
Ry says
Can I use dried cilantro instead of oregano?
Jami says
Yes, you can add any dry herbs you want - they don't affect the safety.
Joanne K Pennell says
Hi Jami,
Can I add artichoke hearts to this recipe? They are store bought, processed with citric avid.
Joanne
Jami says
No, they are still adding a low acid ingredient to a recipe that's tested as is.
Racheel says
I mad four jars of this and it came out tasting like chili - have no idea what i did wrong... but it is getting relabled as chili starter LOL
Jami says
Hmm, I don't know either since there's no chili powder in this or anything, just classic salsa ingredients.
Dianne says
Sometimes the cumin can give that kind of flavor. Everyone's taste buds differ with flavors like this
Rachelle says
I made this salsa last night and I came here this morning to say that I didn't think mine turned out because it didn't look like salsa. But it looks exactly like your pictures LOL! That made me feel a lot better. I have some extra in the fridge and I am going to taste it to see what I think.
I am terrible at tasting what I am cooking because I feel like I won't know how to fix it if it tastes bad - so I just hope the recipe is a good one! haha
My real question is - how do you measure the tomatoes? I measured in the processor I was using - but I want to make sure that is how you would do it? or do you use a glass measuring cup?
this is my first year canning and I have no idea what I am really doing! But going for it nonetheless!
thank you!
Jami says
I do use a glass measure after chopping in the food processor to measure, Rachelle - good for you for trying canning!
Gretchen Mora says
Question...I made several batches of this last fall and LOVE it! I made one batch way too hot and I made a batch plain without and hot peppers. I’d like to combine them to neutralize the heat. Do I need to reheat in the pot before I can them again? Is this safe to can a second time? Thank you so much!
Jami says
I'm glad you like this! Yes, you'd need to bring the mixture to a boil again and add the hot mixture to the cans.
It's safe to can again, but you'll lose texture - I haven't done it so I don't know to what extent, just that that's what happens when we cook things twice.
Randy Stoeckmann says
Question: why couldn’t you just pressure can your salsa if you are adjusting the recipe?
Thanks
Randy
Jami says
The USDA recommends that pressure canned foods follow tested recipes as well so you know the right pressure and times.
Janet says
Hi there,
I am making 4 batches at once. How long do I cook the salsa? 30 minutes X 4? I’m not sure...
Jami says
It might take a bit longer to come to boil (and you'll need to watch for burning on the bottom), but as long as it's simmering, the 30 minutes should be the same.
DAWN HANSEN says
WHEN YOU MEASURE THE PEPPERS --IS THE INITIAL AMOUNT A ROUGH CHOP OR DO YOU MEASURE AFTER YOU HAVE RUN THROUGH THE FOOD PROCESSORS
Jami says
After the food processor.
Cammy says
I've been canning salsa since 2005 after my mom fell and broke her shoulder and arm the day the first items in the garden needed picked! (I ended up canning/freezing over 500 qts of produce and sold a couple of hundred lbs to friends). I canned the salsa in quart jars using large chunks of the vegetables since each family liked it different. Some wanted it runny, some small dice, others the large chunks to put on top of nachos, beans, chili, etc. Never had a single jar ruin.
I don't know how much you can each year but, I use a recipe I found and tweaked to our preferences that I make about every other week. It makes 3-4 qts that last about 3-4 days! It isn't cooked and we eat it on almost everything. I suggest you try fire roasting your tomatoes in one batch before simmering them. It makes all the difference in the world. You can also roast the onions. Try a small batch of the fresh using fire roasted items. I bet you like it.
Jami says
I have roasted salsa ingredients and I agree it's a great flavor. Most of the time I can barely get all the produce taken care of and put up, so I usually just do this basic recipe. 🙂
Rodlie Ortiz says
I'm quite confused. You mention using 5-6 lbs of tomatoes, but then you reference 7 cups. Would you consider standardizing the recipe at some point to make it easier to follow?
Jami says
7 cups is the standardized amount. The pounds are an estimate, but varies depending on the usable amounts of your tomatoes. Use as many tomatoes as needed to get 7 cups chopped/processed tomatoes.
Holly says
I just made a double batch and realized I didn't add the tomato paste. Ahhhhh! Is it bad now? Do I just refrigerate it?
Jami says
No, the salsa will just be a bit runnier, but still safe with the added vinegar/lemon juice!
Shelley says
I made your recipe today. I used my garden Roma’s. I cut the Roma’s into 1/4 an put them into the food processor without coring them. I am canning this recipe. Thoughts ?
Jami says
That should be fine - coring is for a taste/texture issue since they tend to get tough with canning, but not a safety issue.
Jim says
Do you add cilantro, too?
Made the tomatillo salsa yesterday. It’s great, thanks
Jami says
No, cilantro isn't a part of the recipe and it's a fresh item, so shouldn't really be added. You can add it fresh when eating it, though, where the flavor will be much better anyway.
Jeanne says
The no peel aspect is really a time saver, especially with romas. Made a batch yesterday I thought it was quite good.
Jami says
Yes, so true!! I'm glad you liked it.
Heather says
Good Afternoon,
I wanted to try this recipe, but wanted to clarify - I think you said that dry spices are fine to add, but not fresh - does that mean that I am safe to add dried cilantro, as long as it isn't fresh?
Jami says
Yes, anything dry can be added and it's still safe.
Rebecca says
Do I have to boil for 30 minutes or can I mix everything together and put it immediately into the jars? I think boiling takes away some of the fresh taste.
Jami says
No, you have to boil so the mixture is at the right temperature for the processing time. Hot mixture into hot jars into hot canner = safely canned salsa. 🙂
Renee Picard says
Just wondering if I could add another 6 oz of tomatoes instead of paste? I am using marzano paste tomatoes.
Thank you
Jami says
Typically we should follow recipes as written and tested, but since tomatoes are high acid and you can leave the paste out of this recipe, safety-wise, I think that substitution would be fine.
Sandra says
I made your salsa yesterday and it was awesome!! I got 7 jars from the recipe. I may have to make another batch just so it lasts through the winter!
Jami says
Great! I think you'll need more jars 😉
Jennie Morrell says
I couldn’t find any pint size jars and last weekend I made this recipe and put it in quart jars. Today I learned that you are not supposed to do thAt 😬 should I throw it out?
Jami says
The canning jar and lid situation is terrible, Jennie - I hear you! It's not shelf-stable in quart jars, but you can keep it refrigerated - definitely don't throw it out! It will keep until you use it in the fridge.
Jennie Morrell says
So I canned it last Saturday just put it in the fridge?
Jami says
Yes, a few days on the shelf is okay, just not long term.
Sandra says
I was wanting to add a bit more peppers and no vinegar. If I pressure canned it instead of water bath would it be safe?
Jami says
No, even pressure canned salsa has some acid to it, I believe. But you'd need to look for a salsa recipe that's been developed for pressure canning and includes the pressure and time for that specific recipe, though they are harder to find.
This article may be helpful: https://nchfp.uga.edu/publications/nchfp/factsheets/salsa.html
Nina says
Hi, I'm not sure my question went through earlier, sorry if this is a duplicate.
I put my salsa in quart jars. Do you process them longer then pints?
Thank you
Jami says
Yes, you would, but this recipe hasn't been tested with quart jars (nor has any recipe from a trusted site that I know of), so I can't recommend using quart jars. If you already did, I suggest you refrigerating the bottles instead of keeping them on a shelf.
Eryn says
How long is the salsa good for?
Jami says
When canned according to directions, home canned foods should last up to 18 months.
Kim says
Hello
Can I add pineapple and mango to this recipe or do I need to substitute? I made this last year and my daughter loved it.
Jami says
Unfortunately, Kim, you can't - those are low acid and will mess with the safety canning ratios. You can do that and freeze it, but for shelf stability, I'd look for a safe canning recipe that includes those originally.
Julia says
Jami: Thanks for your thoroughness. Do I need to make any changes if I add mangos to the mix? Just picked my tomatoes and can't wait to start tonight!
Jami says
Unfortunately, it wouldn't be safe to can if you added lower acid mangos. It's safe to can like this and I'm not sure how to deal with mango since it isn't like peppers or onions.
Virginia says
Jami, Thanks for the recipe! I have tried other salsas and they are too vinegar-y. This one I really like. Even though I bottle lots and lots of fruit and vegetables, I haven't bottled salsa much because of the vinegar. I will be bottling this again for sure!
By the way, my garden outdid itself this year with the mild Anaheim type chilies, which I used almost exclusively (I have 5 or 6 jalapenos). I kept the membranes and seeds in most of them and have a very nice level of spiciness.
Jami says
I'm so glad you find this tasty, Virginia - that's one of the reasons I like it, too. Though you can safely substitute lemon juice (bottled) for the vinegar, which you may like even more. 🙂
Lindsey says
Hello, looking at substituting lemon or lime juice for the vinegar. Would I substitute with the same amount of lemon juice as vinegar, 3/4 C?
Jami says
Yes, the same amount of bottled (only) lemon or lime juice.
Diana Rijnhart says
So I made your favorite canning salsa recipe and had so many vegetables I ended up with three batches. I was so tired at the end that I accidentally doubled the amount of onions it's called for. I used orange banana paste tomatoes. Most of them were ripe with only a few that were under ripe and practically none that were overripe but some of them I had harvested a few days before. I didn't have a third can of tomato paste so I used a 15 oz can of tomato sauce. If that was wrong it's Google's fault! After tasting it, it seemed on the sweet side... Maybe from the tomatoes I used?. So I added four teaspoons of fresh lemon juice. I wasn't concerned about it not being bottled lemon juice since it was supposed to be extra. I also had added one tablespoon of white vinegar in addition to the 3/4 cup.. just to be safe! but I did not realize I had added too many onions until after it was all done and they were canned.
So my question is, was my extra tablespoon of vinegar and four teaspoons of fresh lemon juice enough to make up for the extra 1.5 cups of onions I put in there? I am terrified of ending up with a product higher than pH of 4.6! They are cooling on the counter. But I have to ask, am I the only one who feels almost giddy and wants to do a little happy dance every time I hear one of them pop? 🙂
Jami says
That pop is a lovely sound and it never gets old, Diana!
As for the extra onions, that's too much I think for that amount of lemon/vinegar. Personally, I'd err on the side of caution and store the jars in a fridge (hopefully you did 3 separate batches?).
Diana Rijnhart says
Yes I made three separate batches, thankfully. It's been several days and they've all been in my cupboard so maybe I better toss them. 🙁 that's what I get for trying to do too many at one time! 🙂 thank you!
Diana Rijnhart says
Yes I made three separate batches, thankfully. It's been a few days since I've made them and they've been in my cupboard. I don't mean to be naive but, are they still good to put in my refrigerator now or should I toss them? 🙂
Jami says
No, you don't need to toss them! They are okay to put in the fridge even after being out for a few days.
Jami says
Hopefully you saw my other comment and didn't toss them - they are okay to put in the fridge even after a few days on the shelf, they are just not okay for long-term shelf storage.
Diana Rijnhart says
Thank you so much! I did put them in the refrigerator so they should be fine. And I researched PH meters and purchased one! If I'm going to learn, I want to have the right tools in order to do so. It's supposed to be extremely accurate. Of course I had to pay a lot more for it but my dear husband reminded me it's cheaper than a bout of botulism! LOL
Sue says
Can I strain this recipe and can it as juice?
Jami says
As long as all the ingredients are the same, I don't see why not, Sue.
Brian D says
can one assume that your cups are measured after they have been run though the food processor
Jami says
Yes.
Mimi A says
Hi Jami,
We grew yummy peppers this year (small sweet peppers). Could I use those in place of the Anaheim with out jalapeno peppers?
Loved your tomato chutney!
Jami says
Yes, you can use any type of pepper you want, as long as you keep the ratio the same.
Glad you enjoyed that chutney!!
Megan says
We love this salsa! Canning salsa is our main garden goal. We tried a few different recipes our first year of canning, and have since used yours for three or four years now. Thank you for sharing it.
Jami says
Oh, I'm thrilled to hear this, Megan - thanks so much for your review!
Laurie B says
Can I substitute lime juice for lemon juice? Lime juice would make the salsa more traditional.
Jami says
Yes, as long as it's bottled.
Marlene says
I am a first time canner and read so many recipes. I eventually processed a recipe and I substituted. Then I read more articles on the acidity and safety. I became so paranoid I took the canned jars and then froze the salsa.
I ran across your website and you are the very first person that totally explained the substitutions and then made sense.
Thank you SO MUCH. I will continue to come back to your site.
Jami says
Wow, I'm so very glad to know that, Marlene! I felt the same way when I started and that's why I took the time to explain it. Hope you enjoy this recipe. 🙂
Christine says
Made this salsa today. I whimped out on the amount of cayenne pepper so it isn't very spicy. Next time I'll add more. We love the flavor of chipotle, wonder if canned chipotle in Adobo could be used in place of some of the other peppers.
Jami says
I'm not sure of the ratio for that, Christine and couldn't find anything online about substituting, so I can't recommend anything - sorry!
Alex Helfrich says
Wonderful recipe! I've made it twice now, each time playing around with different types of peppers and vinegar/lemon juice ratios and both times it's come out so so good. Very happy to have found a safe canning recipe for salsa that you can customize at least a little bit. Has been a good way to use up our bumper crop of tomatoes and peppers from the garden this year!
Jami says
I'm so glad you've enjoyed this recipe, Alex - thanks so much for the review!
S M R says
Jami, love your site, and I LOVE your safe, well-researched (but accessible!) approach to canning. I'm a long time canner, and I find it so frustrating that many bloggers post unsafe recipes, and many readers don't have the experience to know the difference.
"To peel, or not to peel - that is the question" 😛 You mention the tomatoes don't need to be peeled "if using a food processor", but I would like to process by hand without peeling. I imagine (from a safety perspective) there is no difference. But I'm wondering if you specify that for texture? Would there be a reason I shouldn't leave the peels on if hand dicing? Thanks so much for your response and hard work! Can't wait to try it tonight.
Jami says
Thank you so much, Sarah - I'm blessed by your comment. 🙂
As for the peeling, yes, it's a texture issue. The official sites that say to peel tomatoes always mention the fact that the skins can get tough when canned and create an "unpleasant" texture.
It's something you can try, however, and see if it bothers you!
Tamara says
Timing for putting the salsa in a quart?
This recipe was the best I have come across.
Jami says
Unfortunately, it's not safe to can salsa in quart jars, according to the National Center for Home Preservation. Something to do with the density of the product at that point and the amount of time needed to heat the larger amount.
I'm so glad you've found this recipe to be as good as I think it is!
Lynda Hertel says
Love this salsa recipe! I added canned jalapeños that I bought on accident, looked just like the green chilies! It’s so yummy and thick! My daughter loved it and we’ve been eating lots of fresh salsa lately.😋I also hate peeling tomatoes, so fast with the food processor.
Jami says
I'm so glad you like this, Lynda - thanks for the nice comment!
Ed says
I rarely (never) leave comments but this recipe is so good. I appreciate the notes on the acidity, why to use vinegar, and why using the exact measurements matters. It was a revelation to me that not all recipes are tested and this adheres to USDA guidelines. I agree on the importance of referring to your local extension office for health and safety and they also usually provide excellent side notes! Thanks also to the other commenters - those were great tips. Happy fall harvest!
Jami says
I'm so glad you enjoyed this recipe, Ed - thanks so much for commenting!
Joy Hamilton says
Can you use Lime juice instead of lemon juice when replacing the vinegar? And do you need to use more lime juice than lemon since it's not as acidic?
Thanks
Jami says
According to this Wisconsin extension pamphlet: "...you may safely substitute an equal amount of bottled lemon or lime juice for vinegar in recipes using vinegar."
They don't differentiate between lemon and lime, so it should be okay.
Sherrie Clapp says
Can you add canned or fresh pineapple to recipe to can? Or maybe even peaches?
Jami says
No, you'd need a specific, tested recipe that includes those fruits for it to be safe to can.
If you're freezing the salsa, you can add whatever you'd like.
Susie says
I like this recipe. I have made salsa for years and am always looking for easier. You must not be a fan of cilantro. I don’t love it but I think it says salsa. I could add it later but its not something you always have on hand. My question is, would a handful of cilantro change anything for safety? Thanks, Susie
Jami says
Yes, since it's fresh it would change the acid ratio for water bath canning safely.
And you're right - I'm not a fan of it, ha! Also, years ago when I started making salsa no one ever added cilantro to it. 🙂
There are newer, tested recipes that use cilantro, though. You could compare the ratios with my recipe to see what you could change. Like, lessen some of the peppers or onion to include fresh cilantro.
Also, keep in mind I have read that cilantro loses its flavor in canning and storing, so you may not taste it much in the finished product when you eat it.
Margi Nisly says
So excited to have found this recipe! Picky about salsa and really wanting a safe recipe. First time canner!
So I have some frozen jalapeños from last years (over abundant) garden, do you think I could use the frozen peppers?
Jami says
Yes, the frozen peppers will work fine.
Hope you enjoy the salsa!
A Vawser says
If you seed your tomatoes there will be less juice, thus a thicker salsa. More work though. If you are concerned about preservatives in lemon juice, Minute Maid makes a frozen bottled lemon juice which is 100% juice with no preservatives (no need since it's frozen). It can be hard to find in the store sometimes though.
Haven't tried the recipe yet but sounds good, thanks for posting.
Jami says
Yes to Minute Maid lemon juice! But you're right, over the years it's really become hard to find.
Thanks for the tip!
Carol says
We like our salsa with cilantro. Can I add it if I’m canning or does it affect the recipe as far as canning goes?
Jami says
Yes, since it's a low acid ingredient, you can't add it to this recipe. I've read that it's not recommended to add a lot to canned salsa since it loses it's flavor in canning - it's better to add it fresh when you serve it. I have seen other recipes with cilantro as an ingredient, and they would be tested with it.
cathy says
can you add cilantro
Jami says
No - it's a low acid ingredient and a different volume from the peppers and onions, so there's no easy way to substitute. You can add it fresh when you serve it - the flavor will be better then, too.
Barb Hansen says
Should this recipe be Adjusted for altitude?
Jami says
Yes, you'll need to add time depending on your elevation.The national center for home preservation has a page on adjusting for altitude.
Leslie says
This is great ~ I modified slightly for my taste but it turned out just splendid!
Jami says
Wonderful, Leslie - thanks for the review!
Karen says
It had been years since I have done any canning. My daughter and I used your recipe and really liked the flovor of the salsa. Thank you for including all the canning directions in the recipe. It was helpful knowing not only the recipe steps but how it all goes with the canning process. We made a batch of medium and a batch of Spicy.
Jami says
I'm glad to know this, Karen - enjoy your salsa!
Karen says
Can you use jarred jalapeños?
Jami says
Yes, I suppose you can although they won't give the flavor or heat that fresh would give.
Sanne says
I’m excited to try this recipe. I’m curious if the tomato paste is needed? I don’t want to use anything bought from the store and do not have any home made around....
Jami says
There are many salsa recipes for canning that don't use tomato paste - they are just really watery and runny because of the lemon juice or vinegar you have to add for safety.
I buy organic paste and the only ingredient is tomatoes, so I feel good about it.
If you were wanting to not use the paste, I'd find a recipe on the National Center for Home Preserving site or Ball Blue Book that doesn't have it.
Megan says
Can you please clarify if this is one 6 oz can of tomato paste or a 16 oz can of tomato paste. Thank you!
Jami says
It's a 6-ounce can - I've clarified that in the printable recipe, too!
Heather says
Thank you for all the information! First year gardener and canner here! We have a TON of juliet tomatoes. Can we use a mix of Juliet and Roma tomatoes? Do you think there will be enough juice? Thanks!
Jami says
Good for you, Heather! Yes, you can use the small grape tomatoes or cherry tomatoes - any tomato really. You'll definitely want to use the food processor method, though, since you won't want to bother peeling all those little tomatoes. 🙂
Alex says
I like my salsa nice and smooth. Will it still be safe to can if I puree all my ingredients (after measuring of course) before I put them in the pot to cook?
Jami says
Yes, though the volume may be decreased so you might get less pints.
Jo VanHorn says
can you use quart jars for this canning recipe
Jami says
No, salsa isn't safe for canning in the larger quart jars, as per the National Center for Home Preservation web site. There's no tested recipe that will heat up that amount of sauce to a safe temperature.
Tracy says
Question - can I use the jelly jars instead of pints to can this recipe? A pint of salsa is too much for me to open at one time and eat. Jelly jars would be a better consumption size. And if yes, is there anything I need to change?
Jami says
Yes, you can use a smaller jar size (this can't go the other way, it's not okay to can quart sizes, fyi). Keep all the measurements and processing times the same, though.
Corine says
LOVE this recipe! I found that you can adjust the taste to your liking with the dry ingredients. Instead of the cayenne pepper I substituted smoked paprika and I also added a tiny bit of sugar for balance. Used bottled lime juice instead of vinegar and I am in love! Thank you for your hard work researching this for canning!
Jami says
Sounds great - I'm so glad you like this, Corine!
Nancy hart says
Love your recipe. If want a salsa to die for roast your tomatoes first!
Jami says
Thanks for the tip!
Ruth Osborn says
I love your recipe, I have been using it for a couple years now. I would love to add fresh cilantro at the end of cooking, is it safe and how much can I add ?
Jami says
I'm so glad you like and use this recipe, Ruth!
Unfortunately, you can't add it and still can it safely because it's a fresh, low-acid ingredient. The NCHP site says that it turns brown and loses it's flavor when canned and stored as well so it's better to add when serving to get that fresh cilantro taste. 🙂
Deneise Olson says
Hi, I have found I can not eat onions or garlic. I have always canned my own salsa but used a flavor mix which contains onions and garlic. This recipe looks okay except for those ingredients. Do you think it will process okay without the onion and garlic.. I understand the flavor will be different. Deneise
Jami says
There will be no issue with processing without the garlic since it's a small amount. The volume will decrease without the onions, so I'd probably add more mild peppers to make up the amount - or some more tomatoes if it seems like too many peppers for you. As long as you keep the amounts the same, you are good, safety wise.
Is the flavor mix dry? If so, that's okay to add, too.
Connie Hanner says
Help! I'm not a big fan of onions. I typically swap out scallions and would even prefer to use shallots if the amount of onions in recipes weren't so huge. Is there any way to reduce the amount of onions and still be able to can this? I emailed the food canning folks at the USDA, but figured all were furloughed and that's why they haven't gotten back. I don't want to take a chance until I have a reliable answer. Thanks in advance.
PS - if you don't have the answer, do you have a suggestion for a reliable source of information?
Jami says
You can totally leave out lower acid ingredients and be safe, Connie since you're not adding low acid things.
You can also use your own ratio of peppers to onions (both low acid) so that both equal the 3 cups - for example, a half cup of scallions/shallots to 2 1/2 cups peppers of your choice. Or lower the total amount to 2 cups. Your yield would be affected, but that's all. If you want, you can add more tomatoes since they are a higher acid fruit to keep the yield the same.
You just don't want to go OVER the amounts listed for fresh, low acid ingredients. A few more tomatoes to equal the onions - that's okay, though obviously the flavor will change.
I think the National Center for Home Preservation site in their salsa section mentions this as well.
Hope that answers it for you!
Danielle says
I tried quite a few canned salsa recipes before I found this one- and I don't think I'll every try another! I've canned this for 4 or 5 summers now and everyone loves it. I actually had to hide a few jars for myself last year because one family member in particular will literally eat it with a spoon and it disappears quickly. I especially love that it is not watery and you can chop all ingredients in the food processor which makes it SO much quicker. Way better than any store bought salsa. I am waiting patiently for my tomatoes to ripen so that I can make multiple batches of this again this summer. Thank you for the wonderful recipe!
Jami says
Wow, this is awesome, Danielle - thank you so much for the great review! I feel the same way, impatiently waiting to make the first batch. 🙂
Kathy says
My family loves this salsa. We did not grow tomatoes last year and missed having it. This year
I think we will have quite a few...can't wait!!
Jami says
Fingers crossed for you this year to have an abundant crop! I know when we were moving and has to resort to store bought we were bummed, too. 🙂
Lindsey says
I definitely understand the ratio issue with canning. So I followed this recipe exactly, but was definitely alarmed when reading how many peppers to use. I used many less jalapeños and more sweet peppers. I used a lot of Anaheim as well assuming they were less hot because I was under that impression. I like hot things. This was so spicy we can’t eat it. It ruined it. I put it in the fridge. I am going to to try to salvage it with another batch of just tomatoes tomorrow but may not be able to can it. I have never used that many peppers In a canning recipe.
Jami says
Yes, Anaheim are considered a mild pepper and we've always found them that way. I'm sorry you didn't - you can also use more onions and less peppers to make it more to your liking.
But is the 1 star review really a reflection of the recipe or your tastes? Many people have made this and find it just like we do. You are welcomed to adjust the heat level while staying in safe canning ratios. I just don't think that you finding it too hot should give the recipe such a low rating.
Kathy says
It possibly could have been the cayenne pepper that made it too spicy...
Dani Perry says
Can I use red pepper flakes instead of cayenne? Also, my salsa tastes very vinegar-y. Cook longer or what should I do? Help!
Jami says
Yes, adding or substituting dry ingredients is fine, safety-wise.
I don't notice a vinegar taste with 7 cups of tomatoes and a can of paste to 3/4 cup vinegar, so I'm not sure other than to say to try the lemon juice next time. Cooking it longer may help, just don't know. Also, things meld as they are canned and sit on a shelf, so you may not notice it as much afterwards.
Todd says
So the 7 cups of tomatoes is that after they have been chopped in the food processor?
Jami says
Yes.
Sophie says
I just wanted to say that I've been making your salsa recipe for years and it is absolutely delicious. Huge family favorite over here! Thank you.
Jami says
Thank you for letting me know, Sophie - I love hearing this!!
Trish says
This is the only salsa recipe I will use from now on! We love it. Everyone we know loves it and asks for jars for X-mas. Every year I make at least 50 pints to last us the year. We love our salsa! It’s easy to make it your own by using as many hot peppers as you want. My husband loves it flaming hot and I like it medium hot. The only difference I made is I use coriander instead of cumin. We like the flavor a little more and I harvest coriander every year from the garden. I’m just now taking a double batch out of the canner. Thank you so much for this recipe!!
Jami says
Oh, I love this Trish!! I haven't tried coriander, though - I'll have to use that in my next batch, it sounds good!
Cathy says
I was wondering if I can double the recipe. I have alot of people in my family that like salsa.
Jami says
Yep, I double it often!
Kelly says
Do you blanch, peel, seed your tomatoes?
Jami says
I core them and used to peel them but now just whir them in a food processor, skins and all. You can do either.
Barbara Ann says
I’m wondering how spicy this recipe is. Cayenne pepper plus 1/2 jalapeños seems like it might be more medium or hot than mild.
Jami says
Yes, Barbara Ann, I'm always trying for a medium salsa, though some years my peppers are hotter than others. You can totally change that to your tastes, though - leave out the cayenne and use less jalapenos (replace them with more mild peppers to keep the pepper ratio right).
Linda says
Can you make the salsa one day, then heat it back up the following day to can it?
Jami says
Yes, as long as you bring it back to a boil again to be hot enough that should work, Linda.
Tonya says
Can lime juice be used instead of lemon?
Jami says
Yep, you can!
Amy says
Can you use a pressure canner to process this recipe?
Jami says
Since it's safe for water bath canning, it will work for pressure canning as well. I don't have the pounds or other things you'll need, though - I'd find a salsa recipe made for pressure canning and use the directions for canning from that.
Ryan says
Can you add cilantro?
Jami says
Not fresh, as that would mess up with the acid ratio. You can add it when serving though!
Corine says
Could you replace some of the peppers with fresh cilantro 1:1 and still be safe? Also, I like a bit of sweet in my salsa, could I add a bit of sugar? I know you said dry ingredients are safe, I am wondering if sugar is different? Thank you for the hard work in this recipe. I can tell it is tried and true!
Jami says
It is - we love this recipe! 🙂 Most everything I read about canning with fresh herbs is that they don't hold up well, losing flavor and becoming black bits. It's suggested to add cilantro when serving to get that fresh, strong flavor.
That said, there are some recipes where cilantro is added before canning, but it's only 1- 2 tablespoons chopped. I can't find anything on subbing cilantro for another low-acid ingredient, but at this low amount, I'd assume you'd be safe to remove a couple tablespoons of peppers and replace them with the cilantro.
Sharon says
Hi Jami thanks for your prompt response! I ended up getting 4 pints, but I think I might have cooked it down too long. Still tastes great. Next time I might add some chipotle powder for a different taste! Could I also cook this recipe in a crockpot, then can?
Jami says
Adding chipotle in powder form is totally doable, Sharon, and would probably taste great!
I haven't tried it in a crockpot, but it might not work as well since slow cooking doesn't allow moisture to evaporate and so it wouldn't really have a chance to thicken up a bit.
Sharon says
Hi Jami!
Really enjoy your recipes! Here in Michigan the tomatoes are really producing. Can I use a mixture of big boy tomatoes and Juliette’s. In this canned salsa recipe? The Juliette’s are about the size of a Roma tomato.
Thanks in advance!
Jami says
I would say yes - while the Juliette is considered a grape tomato, I've grown them and they do get big! Also, the acidity of tomatoes doesn't really vary much from type to type and this recipe has added acid.
Hope you enjoy this - it's one of our favs, though I don't have enough tomatoes to make any yet...
GourmetRenee says
I made this salsa this morning and I have 6 pints of deliciousness! I was able to use homegrown heirloom tomatoes, homegrown jalapeños, and homegrown garlic in this recipe. The step by step process for this recipe was easy to follow. I followed the recipe to the letter and it turned out perfectly. Most importantly, I like the the fact that the recipe follows proper canning guidelines. Thank you for sharing. This is a keeper!
Jami says
Yay - I'm so glad to read this Renee! How fun you were able to use mostly homegrown produce, that makes it even better I think. 🙂
Danny G Konrady says
Can you substitute canned tomatoes for canned paste?
Jami says
No, the tomato paste provides the thickness needed from using all the fresh tomatoes. It might be safe (though not tested) since it's just tomatoes, but the end product wouldn't be similar at all.
Celeste says
I only got four pints - reduced so much during boiling. I followed recipe to a T.
Should I have measured 7 cups of tomatoes after they were pureed?
Jami says
Yes, the tomatoes should be measured after whatever chopping method you choose, by hand or in a food processor.
Kathleen Duncan says
I have been inundated with massive amounts of tomatoes this year! At one time I had 90 pounds of them on my porch... staring at me. I made your salsa yesterday. A bigger batch and a little more spices added, but it is great! I put up 10 pints and 6 half-pints. It at least made a dent in the buckets. Thank you for a great recipe. (Today there were 2 contractors that came by to give bids for some work we need done, they walked away with tomatoes!) I'm almost a neighbor- in Damascus, just southeast of Portland.
Jami says
I'm so glad you found this useful in using up your bounty (plus, lucky contractors!). I'm the opposite this year - the tomatoes didn't like being eaten by the deer and then didn't like being covered the whole season to protect them. 🙂 I keep looking at my few pounds of paste tomatoes and can't decide what I want to make with them - this salsa, Addictive Chutney, or the freezer marinara it's so nice to have on hand. Choices, choices. 😉
PS - waving to you from the south!
Ashlee says
Can I add corn to this recipe?
Jami says
No, Ashlee, you can't safely add any low-acid ingredients to this recipe like corn and have it be stable for shelf storage. You can add it when you open the cans to use them, or you can add it when making and just freeze the salsa.
Raven says
why do you omit the standard recommendation to add lemon juice to the jars before filling with tomato-based sauce or salsa?
Jami says
When the recipe includes vinegar or lemon juice like this one does, you don't need to add more when you're filling the jars.
Kathie says
This sounds like just the recipe I am looking for. But I have a question about the peppers. My husband and I don't like green, red or yellow peppers. But I do like to put some jalapeno peppers in salsa. Can I just put the 1/2 c of jalapenos in the salsa and leave out the 1 c of other peppers without causing problems? Thanks.
Jami says
Yes, you can always leave out low-acid ingredients without affecting the safety - it's adding more that's the problem. That said, you could add more onions to equal some of the peppers if you like onions. Just keep to the published amounts - or under - and you'll be good!
Michelle says
Please advise if I could omit onions and just use peppers. I have a family member that is allergic to onions and would like to can them some salsa for the winter as they only get it in the summer right now. THis is a wonderful recipe that I use for myself. THank you for sharing.
Jami says
Yes, you can leave out the onions, Michelle. You can increase the peppers to equal the onion amount if you want or just leave them out, it's up to you. Glad you like the recipe!
Dana says
Can I double or triple this recipe? Second year and really like this recipe. Thank you
Jami says
I'm so glad you like this recipe. Yes, I often double it, but I don't have a big enough pot to triple it!
Stephanie says
Could I use this recipe without onions but increase the pepper amount to equal both? I have a family member that is allergic to onions but loves homemade salsa during season. Was wanting to can or freeze him some salsa for winter
Jami says
Yes, you can adjust the types of low acid ingredients, just not the amounts. So substituting more peppers for the onions would be fine. It may be too many peppers, though - you may want to increase some tomatoes (which are neutral to high, so not as much worry) and just a few more peppers. 🙂
Pam says
Oh my goodness! I made one batch of this and it was very good. But I "chopped" the tomatoes in my Vitamix so it wasn't very chunky. Just made a double batch and hand chopped the tomatoes. I let them drain as I was chopping them. I'm always concerned about the measurements for tomatoes since that is the iffy, low-acid ingredient. (When I read about cooks reducing the salsa or draining the salsa with a slotted spoon as they jar it, I wonder how you know if your final product is safe?) At any rate, I added 3t of bitter-sweet Spanish paprika and 2T of sugar. I literally had to swat my husband away from the pot while I was working after I gave him a taste. Phenomenal! (And I'm assuming that those minor amounts of extra spices won't alter the acidity unfavorably.) Thanks for a great recipe!
Jami says
Yes, I agree Pam - you don't want to drain or remove the liquid after cooking all the ingredients, that would impact the ratios. Your additions sound wonderful - I'm so glad you and your hubby liked it! (And no - you can always add dry herbs and sugar to recipes like this - they don't affect the acid ratio.)
Linda Dowling says
Hi!
I would love to make this salsa. Can I
Make w/grape tomatoes & sungold cherry
Tomatoes? I hope i can just use food
Processer and not peel!! Also can i add
Fresh cilantro at start of cook time?
Thank you!
Jami says
No, Linda, this would not be safe to can using grape and/or cherry tomatoes, they are much to low in acid. There might be a salsa recipe developed specifically for them, but I don't know of one. You can always freeze it and then it would be fine - and yes, process all in a food processor without peeling! I've frozen this salsa before and it does fine, so this may be a good option for using up your small tomatoes.
Also, have you seen this roasted cherry tomato sauce I developed to use these little guys? It's SO good, though it's for the freezer only, too.
Nena says
I've made this salsa to years in a row. It's great! But when I made it this year, I measured all my ingredients AFTER chopping. I only got 7 half pints! 😔 Not sure how that could happen!
It is absolutely wonderful salsa! My husband kept dipping into the pot to put salsa on his pasta! 😂 But not a pint's worth! Now I'll have to make more!!! Love this recipe!
Jami says
Goodness, Nena, I have no idea how that could've happened either! If you're using all those cups of ingredients, I can't imagine how you'd come out with a few half-pints! I've made this recipe for years and years and never had that happen. Hopefully your next batch will produce more!
Jason Hansen says
what abiut using quart jars?
Jami says
No, there are no safe recipes or times to can salsa in quart jars. See more here: https://www.extension.iastate.edu/benton/sites/www.extension.iastate.edu/files/benton/HS21%20Canning%20Salsa.pdf
Tina Biava says
I made this recipe and canned it today. I pretty much followed the recipe except that I put in 1/4 cup chopped cilantro (and left out a little bit of the onion and jalapeno, about 1/4 worth). Instead of cayenne pepper, I put in a finely chopped cayenne pepper since I had so many from my garden. My tomatoes were not Roma and were pretty juicy. Result: Very Hot!!! (so maybe a whole cayenne pepper was too much??), and only made 3 1/2 pints (I realize results can vary, and my tomatoes probably cooked down quite a lot). All in all, very tasty! PS: Thanks for reminding people to wear rubber gloves when handling hot peppers! I will probably try this again with the other variety of tomatoes that I grew this summer, Russian Black (the ones I use today are called Stupice).
Jami says
Yes, I get 4-5 pints normally, though it does seem to depend on if I'm exact with the tomato measurements. For example, I always weigh them first and then cut and core - maybe I'm losing more flesh when I seed them, or having to cut some spots off. Then after processing if I'm 1/2 cup or so more than the measured amount, I throw them in, since the tomatoes are the acidic veggie and so more can be added. Lots of variables when canning!
Brigitte Wypych says
Hello, Love the salsa recipe. Just curious if I could change the amount of time to cook. I like it chunkier and it seems like it was the consistency I preferred when I first began heating. After the full time required it was much smoother than I hoped for. Nevertheless it was delicious. Please let me know. Thanks. Brigitte
Jami says
It must be thoroughly heated through, so I wouldn't do it less than 20 minutes - maybe that will be enough? You can always cut your vegetables larger so they stay through the cooking and canning process.
Katie says
I'm really looking forward to trying your salsa recipe, this year is the first year I'll be canning and there are now 2 of your recipes I'd like to try. Is it possible to replace citric acid for the vinegar in this recipes? I already plan on using the citric acid for your canned roasted tomato sauce. Thanks!
Jami says
I hope you enjoy it, Katie. Unfortunately citric acid can't be directly subbed for vinegar in salsa. There are no tested recipes for that. However you can sub bottled lemon or bottled lime juice for the vinegar (same amount) and some prefer that flavor (I think I mention that in the recipe?).
The vinegar in salsa also makes the consistency fluid enough for the heat to penetrate the bottle in the canning process. This is needed because of all the added low-acid ingredients (the peppers, onions, and garlic) - when canning tomato sauce this isn't necessary, so the citric acid works.
Hope that makes sense!
Katie says
Thank you, Jami! That explanation makes perfect sense. I've been researching canning a ton and the different acid types for different foods was the only thing that still had me stumped. Friends and family tease me about stressing out over botulism, but that is NOT a risk I am willing to take despite them telling me to "do it just like your grandma did, we loved her stuff" so I was very happy to come across your blog (way too many sites with recipes that are not approved). I had a huge crop of San Marzano tomatoes this year so I can't wait to make your sauce and salsa (and my tried and true salsa for the fridge - but not to can ;).
Barb Nitecki says
I'm currently making your salsa recipe. I've cooked it over 30 minutes and it's still soupy. I will let it cook for another hour and see if it thickens a bit. Otherwise, I quite like the taste.
Jami says
That's okay to cook longer, Barb - your tomatoes may have been juicier. When I use mostly paste tomatoes it is thick enough in 30 minutes.
Lee Leithauser says
I made this salsa exactly as the recipe stated with all home grown ingredients. I didn't want to stray from the recipe since I spent so much effort in growing all the produce in it. There was one small exception in that I used orange peppers instead of green peppers since my green peppers were not ready to harvest. This salsa is incredible! Best I have ever tasted. My sons are salsa fanatics and they fought over the last jar! So often recipes don't turn out to taste as one would hope but this surpassed all expectations. Plus it is so easy! I am making a double batch as we speak so I can give some to my boys to take to college with them.
Jami says
I am so glad to read this, Lee, thank you!! I pretty much always make double batches now, too. 🙂
Patricia says
Hi Jami,
Love, love,love your easy ideas for putting up and preserving fresh produce. I did send a note previously to say learning from my mom( bless her heart) was awesome, but tedious. Now, with your site, I can still do a lot of preserved foods, without all the work. That to me means the world. Thank you again,
Patricia
Jami says
I really glad to have helped you, Patricia! Easy is good. 🙂
Lori says
I would like to know if any of your recipes that are for canning can be prepared for the freezer instead
I would love to have some fresh frozen salsa on hand
Jami says
Yes, Lori! Any canning recipe can be frozen from a safety standpoint (texture changes are the main concern), and salsa is a good choice for that. I've frozen leftover batches before and the only thing I've noticed is that it might be a bit more watery after thawing, but I just drained it a bit and we still enjoyed it.
All tomato sauces, chutneys, jams, etc. are good freezer candidates. I wouldn't freeze pickled things, is about the only thing of my recipes I wouldn't freeze because of texture changes.
Shelley says
Jami,
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
Jami says
Not tomatoey? I'm not sure what that means, Shelley - if it was not all those things, what was it? Was it too watery, is that what you're saying? Your tomatoes may have been too juicy? You can always squeeze the tomatoes some after quartering before adding to the processor. I'm not sure about the spice, though.
Shelley says
Yes, it tasted more watery and I think that my roma tomatoes were not ripe enough to develop good flavor. I'll drain next time and wait until the both the romas and slicers are at their peak. Thanks.
Lisa Engel says
One more salsa question. How about using canned chipotles in adobo? I know they are very hot, but unsure of the acidity level, and how to adjust salsa recipe. Thanks again!
Jami says
They are low acid, so again it would affect the ratio. You could cut them up to fit the measurement of the jalapeños and replace them as an option, but not just add them to the recipe.
Debbie says
I am going to try this recipe today using roma tomatoes. I just wanted to add, most recipes call for de-seeding and squeezing out all tomato juice from the tomatoes. I have learned that you can cook down the juice and seeds, ( one year I had 2 quarts of tomato liquid ...slowly cooked down to 1 half pint ) this way all my ingredients were fresh garden and not canned. The thickened tomato seed juice was so close to paste that it thickened the salsa I made. I just incorporated it into my tomatoes measurements. Trying that with your recipe. Ty
Jami says
Wow - how long did that take to cook down, Debbie? It does sound like a good solution, though I have a hard time waiting for regular sauce to thicken, ha!
Lisa Engel says
I love cilantro in my salsa. How do I incorporate this while still keeping in "safety" balance? Ratio or measurements?
Thank you!
Jami says
You'd have to take away some of a fresh ingredient, Lisa, to add anything else fresh. Like substitute 1/4 cup of cilantro for 1/4 c. of the onions. Another suggestion is to add cilantro when you open a jar, since cilantro is best fresh anyway.
Lisa Engel says
That's really smart! Thank you!
Sandi says
Thanks so much for this recipe. This is my first year of canning. It's so much fun but I still get a little nervous. Haha. I was just wondering if this recipe would still be safe if I only cooked it on the stove for a few minutes as we like our salsa a bit more chunky. I would still use the recommended processing time in the canner. Thanks.
Jami says
You just want to make sure it has come to a boil so it's thoroughly hot when adding to the jars. You may want to do the peeling and hand-chopping of the tomatoes and hand-chop the peppers and onions to be bigger, bring to a boil and then heat for 15 minutes.
Debra Seipelt says
Going to try this Sunday
Jami says
Hope you like this, Debra!
Lola says
I can't wait to try your recipe for the salsa. It is really beriatric friendly too! thank you
Betsy in MN says
I have been using your recipe for several years now. We love it!!! My husband especially. I usually can between 35-50 pints of this salsa. I grow my own tomatoes, onions, peppers, jalapenos, and garlic. Can't wait to make some more soon. I am down to 3 jars from last year. I need to start rationing!
Jami says
Yes! I kindred spirit. 🙂
Theresa says
Best salsa I have ever canned. So much flavour. Thank you so much!!!
Jami says
So happy to read this, Theresa, I'm glad you like it- we obviously agree with you. 🙂
Angela Hightree says
Hi! Thanks for posting this great salsa recipe! I have made over 40 pints this year. I have made another kind for over 20 years and wanted a change. I found where you got this recipe. It is from the Ball Complete Book of Home Preserving, page 203. I like your version better! Thanks!
Jami says
Thank you, Angela! Yes, I switched around some of the ingredients to keep the acid the same but increase the heat from the peppers. 🙂
Katie says
How long does this salsa keep?
Jami says
Hi Katie, the standard recommendation for home-canned foods is to use it within 1 year. That said, we have eaten salsa that's been up to 1-1/2 years old and it was perfectly fine. I'm not as concerned with foods that have added vinegar or a natural high acid content (like fruits) - we regularly eat them at more than a year old.
Jen says
Jami I am a new canner and i have been researching the 15 pints of salsa i recently canned. I did not put lemon juice in, I did not measure ingredients and I used fresh cilantro, and parsley, and then I did all this in a water bath. The more research I do, the more I think I might have to dump all this out and try again.
I would appreciate any thoughts or opinions.
Jen
Jami says
You're right, Jen, that's not considered a safe-for-canning method. You should always use a tested recipe with measured ingredients to keep your acid-to-low-acid ratios in check (higher acid being tomatoes, lemon juice or vinegar, lower are peppers, onions, cilantro/parsley, garlic).
However, if you recently canned them, you're okay to keep it - you don't have to throw it away! Being improperly canned just means they can't be stored at room temp for months and months. Just move the cans to a refrigerator for storage for a month or two. For longer storage, transfer the salsa to freezer-safe containers (leaving room to expand) and freeze. Salsa freezes well! If you have more ingredients, definitely try again using this recipe and the updates I now use in preparation if you have a food processor. 🙂
Jen says
So even if the jars have been sitting in a cool dark pantry for two weeks I can put them in the fridge now and still eat them?
Jami says
Well, I feel funny giving you advice like that since I'm not a certified expert.
Here's what I know and I'll let you make your own decision:
-Tomatoes have been (and still are in many places around the world) considered high-acid and are fine to can and leave on the shelf.
-I've met many people who've canned their family's untested salsa recipes for years and never had problems.
-There haven't been many (if at all) cases of food poisoning from home-canned tomato products, though the USDA has spent the last 30 years telling us that tomatoes are on the edge of acid now and aren't 'safe.'
-I err on the side of safety, since food isn't worth it to me...BUT in this case, I'd probably save the salsa because it's a probably perfectly fine, there's so much of it.
However, I would probably dump it all into a pot and bring to a boil again, just to make sure, and then transfer to freezer containers and freeze.
But we each have to make our own decisions about stuff like this, so do what you feel comfortable with - and then make your next batch with a tested recipe. 🙂
Lucas says
Hi On this salsa recipe can I leave the 6oz can of tomato paste out? Or can I substitute an extra 12 oz of chopped tomatoes?
Jami says
You can leave it out, Lucas, it just won't be as thick. And you can add more tomatoes, since they are higher in acid, just don't add more low acid ingredients like onions, chilies, and herbs like cilantro.
Holly says
This recipe is the best canned salsa I've had. Perfect seasonings too. Tastes a lot like Mexican restaurant salsa. My food processor is broken, but my blender worked great.
Jami says
Yeah! So glad you liked it as much as we do, Holly. 🙂
Christina Neumann says
I just made this recipe, but halved it. Now I'm kinda freaked about the vinegar I added and if it's enough. I had 5 cups of tomatoes, 1/2 onion, 1 jalepenos , and 6 ounces of the canned paste. I added 1/3 cup white wine vinegar ( all I had) and a squirt of lime juice.
Help... Do you think it's okay the ratio ? It tastes good. But I'm not sure about keeping on the pantry shelf.
Jami says
Salsa very rarely causes problems or spoils (and I've known people to 'create' their own canned recipes that are WAY out of balance), so no cause for freaking out, Christina! That said, I always like to err on the side of safety, which is why I talk about it and do my best to make sure my recipes are safe. Your ratios sound okay (and any type of vinegar is fine, as long as it's 5% acidity), since you use more tomatoes which are higher acid and less low-acid things like onion and peppers (did you add garlic?) and your ingredients are all less than half to match your vinegar, so go ahead and enjoy your salsa. 🙂
Christina Neumann says
Thank you for your quick reply. I checked the vinegar bottle and it was 5% .
I did add 2 cloves of garlic using a garlic press. I think we will use these quickly and then use your full recipe for the next batch!!!
Thanks again!!
Rose says
This looks like a great Recipe, been trying to find One that wasn't sweet. I did have a question, I would like to add cilantro but I wasn't sure how much add??
Jami says
Fresh cilantro would decrease the acidity, Rose, so I'd be careful - maybe 1/4 c. but then decrease the onions or peppers by a couple tablespoons or increase the vinegar by a tablespoon? I like to play it safe - I know many people can salsa that's full of fresh ingredients, but food is just not worth playing with for me, so I try to go by the book. Personally, if we want cilantro, we add it when we use it - it tastes fresher then, too. 🙂
Trina R. says
Thank you so much for sharing such a GOOD recipe! I just made it today and it is yummy! I did, however, swap out the jalapenos for Serrano peppers because that is all I had in my garden. I also swapped out cayenne peppers for ancho chile pepper. I do have a question. I noticed some air pockets and wondered if you ever had an issue with that. I wondered if I somehow made it too thick. I used roma tomatoes. Thank you, again!
Jami says
I've never had air pockets, Trina, but you could run a non-metal spatula through it before attaching the lid in the next batch, just to be sure. Glad you're enjoying the salsa!
Pete says
GREAT salsa recipe. My first time making salsa from my own tomatos and peppers, read many different recipes online and in books, decided to try yours first. So good!! This salsa is also amazing before it's cooked. I filled a container and put it in the fridge and then cooked, canned four pints. Just personal taste, I cut way back on jalapeños, used about two, and really let's the taste of the tomatoas and green peppers shine. Thanks very much for sharing this!
Jami says
Thank you, Pete! I've almost got 30 pints put up for this year - just a few more to go. 🙂
Debbie says
I made this recipe today-wow it is sooooo good and thick! I think I'm going to make a double double batch!!! Thank you!!!
Stephanie says
Thanks so much for posting this and sharing your amazing recipe. I have been successfully using your recipe for a couple of years now! My husband loves this salsa! I quadrupled the recipe. I also cut back the Jalapeños!
Jami says
You are so welcome, Stephanie - I'm thrilled that you and your husband are enjoying the salsa! Though I'm always wanting more jalapeño flavor, so I leave all the seeds and membranes in now. 😉
Ann says
I made this salsa this summer. Doubled the recipe and it was delicious. I hope to make more if I can get the tomatoes. I used Romas. Thanks for sharing.
Jami says
So glad you like it like we do, Ann!! I've made two double batches so far and need to wait for more jalapeños to ripen before making more. 🙂
Beth says
I'm making your salsa today. Your ingredients are right on with the ingredients I use to make it fresh. The only difference for me is, I had an abundance of tomatoes this summer. I cored them and froze them whole. I just put them in my stockpot and will cook them down until the water is just about gone. I'll use my emulsion hand blender to run through the peels. I'll add the other ingredients after this, that way I still get a little chunkiness. I did the process yesterday with pizza sauce (canned) and used about 2 gallons of tomatoes. Turned out great.
Jami says
Great idea, Beth - seems like it would be easy that way, too!
Lynn says
I have made this salsa for the last several summers and we love it! This year I have a bunch of extra peaches and I was wondering if you have ever added fruit to this recipe? My understanding from the class I took through the extension service is that it is not a problem to add fruit to a salsa as it is an acidic ingredient. I just wondered if you had ever tried.
Jami says
I haven't ever tried that, Lynn. Maybe there's a recipe online that is similar and uses peaches along with tomatoes you can compare to? Let us know if you do! 🙂
Lynn says
I tried this tonight. I made your recipe as written and then added several cups of peaches to the mix. My jalapenos were super spicy so I decided to add a bit of sugar (probably half a cup) to bring out a bit more of the sweetness of the peaches. It was very tasty! My understanding is that all these additions are safe since peaches are adding extra acid and the sugar is just for flavor since there is already plenty of vinegar.
kerry says
Good morning, Jami. I made your salsa recipe yesterday. One batch only as still waiting on tomatoes to ripen BUT I got 11 half-pints and 1 full pint. Oh my goodness, is it wonderful and very pleasing to look at, as well! 🙂 Love the flavor and the consistency. Tho 8 jalapenos sounds like too much it really isn't that hot - just a little tang - very nice. I do have to ask why, oh why, in reading your post did I feel impervious to the hazards jalapenos could wreak on your skin?? I ask myself that. Holy Moly - next time I read something you write I will take FULL heed. Side note: I googled and read that rubbing alcohol (among other things) can be used to help neutralize the burn, topically only, of course. Do NOT rinse it off. Again, thank you for sharing such a wonderful, yummy recipe!!
Jami says
Sometimes we have to live and learn, Kerry - I had to as well. 😉 I'm going to take note of that rubbing alcohol tip, though - that is a good one! (Oh! I'm glad you liked the recipe, too!)
Vicki says
This is just what I've been looking for! I have only canned salsa once before, and I was disappointed that the final product turned out so thin. I have pinned this so I'll know where to find it when tomato season rolls around.
Virginia says
I needed to know if this is a spicy salsa? If so, could I just decrease the # of jalapeños to make it more mild?
Jami says
For me and my home-grown peppers, Virginia, every year is different! Seasons where we have a lot of hot weather will make the peppers hotter and visa versa. But you can control the heat by adding less jalapenos - or leaving them out entirely and replacing them with sweet peppers.
Rachel says
I find I need a little more salt in my salsa.... it just wasn't quite enough. And I omitted the cumin after the first batch, but I think that's more personal preference. I have NEVER made a salsa with such great consistency. YUMMERS! Thanks for sharing!
Jami says
Great to hear, Rachel! I'm always adjusting recipes to my family's tastes, so that's perfectly normal. And I actually go back and forth on the cumin thing... 🙂
Rachel says
I was going to look at your link on this page to: https://anoregoncottage.com/2009/08/boiling-water-canning-step-by-step/ but it seems to be broken.... ??
Jami says
Thanks for alerting me - it's fixed now!
Tami says
Hi Jami. I was wondering if after eating the salsa all winter you are still happy with the no peel/food processor chopping? Do you not notice the peels at all? I know when I miss a few peels making other things they kind of curl up and float on top. I made this recipe last year for the first time and love it! I have also been searching for a thick recipe and was also using the oregonian recipe so I was so happy to find this one. Thanks!
Jami says
We didn't notice the peels at all, Tami! The processor whirs them up so much that they're just part of the salsa. It's a great time saver that I'm glad I found. 🙂
Tami says
Thanks! Made a triple batch last night and used the processor method and it worked great! Saved lots of time and made much less of a mess. I will never peel tomatoes for salsa again!
Nina says
I'm trying your recipe tonight, but I noticed no cilantro. Do you add it fresh when you eat the salsa? Or do you not like it?
Jami says
Cilantro is a low-acid addition and most safe-for-canning recipes don't have it. If you want to add it, do it when serving (though you're right, it's not my favorite!).
Anonymous says
My cooked salsa is similar to yours. I cook my salsa in the oven (in my deep roasting pan) at about 300 degrees and there is never a worry about scorching. Also, by cooking it in my big roaster I can make a much larger quantity.
Great blog - I'll be visiting again!
Jami @An Oregon Cottage says
Pura- Wow! Thanks for the tip on the jalapenos! They usually get those lines towards the end of the season- no wonder those batches of salsa are hotter. 🙂
Pura Vida - Life, on my terms says
Hi Jami,
Thanks so much for your quick reply! 🙂 I wondered about fresh lemon juice too and I am leery about going against recommendations too... tho I may consider it.
The way my husband says you can tell about the peppers is if they're 'woody' like with lines on them, brown lines - not bad, just lines, that means they've aged more and are really spicy. I don't use those, I give them to him to eat raw. Sometimes they're even too hot for him.
I suppose I could use those and clean them out (yes seeds/membranes!), but he likes to eat one with his meals also, so I just give those to him.
I've only canned 3 times so far - first time was salsa in May this year. My parents brought 30lbs of tomatoes home with them from Florida. I've studied a lot, but really hesitant to start sometimes, especially since I can only use water bath canners at the moment. My Mom gave me her pressure canner, but I need to get a new seal...
Given this is our first year gardening, in pots no less, our plants have not produced standard sized fruits and I'm concerned, they may not continue producing. We've been using the tomatoes as they've come in, so we've not been bombarded by any crops yet, though I know, it's still early. Maybe if we move here in the next week or so, I may just put the plants right into the ground and see how they do.
Otherwise, we'll be buying tomatoes in bulk. We'll see! Wow, I guess I just wrote another essay for you!!! Sorry! 🙂
Thanks again!
Katie
Jami @An Oregon Cottage says
Pura Vida- Wow- thanks for your kind words! And your new house sounds fantastic- and such a deal. What a great opportunity (and work!). And yes, I think your idea to get the garden bed ready for next year is great- just go ahead and add some nice compost to it as you till so it can be working in the soil over the winter (under the weed-killing plastic, of course...).
If by "cleaning" the peppers you mean not taking all the seeds and membranes out- definitely leave them in if you want a hot sauce. I leave about 1/2 in, but my batches always turn out differently depending on the hotness of the peppers I'm using. I've not figured out a way to overcome that. 🙂
I did a lot of research about the lemon juice, and the reason for bottled is because it's consistently about 5% acidity- fresh isn't consistent. I've used organic and I'm OK with it, but I've not read anything OFFICIAL about it. I think if it's consistent, it should be OK, and it's certainly better without the preservatives. I know there are canners who use fresh lemon juice, though, and don't think it's a problem- but it's just not worth it to me to go against the recommendations, though. 🙂
Hope you get those tomatoes soon!
Pura Vida - Life, on my terms says
I absolutely LOVE your blog!!!! And now that we've been 'gifted' a home (we pay back taxes), I think I"ll be referring to it every day for the next year reviewing all your DIY stuff again!!! It was built in 1916 and no updates since then. Thankfully, but oh my!!! And it was vandalized some... so yes, we have our work cut out for us! 🙂
Your no till gardening, tho I think we'll have to till once to make the garden bed!! If we are diligent to do it now we can plastic cover it over-winter. So, I've decided not to buy a tiller, just rent it - thanks to your post I came across today!! 🙂
Now to the topic at hand - I've had the same concerns as you, especially since my dear husband is Mexican! We loved the canned salsa I made for the first week or two, then it was too vinegary, so now I use it for stuff like zucchini squash to use it up. Haven't tried it again because, well we don't have enough tomatoes yet and am leery about the vinegar and how to make it spicy enough. I never thought to skimp on the onions to compensate!!!
Sorry to send you an essay - but 2 questions: do you think we could NOT clean the peppers (still skimping on onions), and use organic lemon juice? Santa Cruz makes it, but I have yet to find the ability to swallow their price... But I will when we get the tomatoes.
Thanks so much!!! And you don't know what a blessing you are!!! 🙂
Jami @ An Oregon Cottage says
Lauren-
I've frozen it many times and it's still good, just not as convenient!
rebekah says
Yay! Thanks! I'll make it sometime this week or next and let you know how mine turns out. Thanks so much!
fondly,
rebekah
Lauren S says
Do you know if it would freeze ok?