Best Thick Canned Salsa Recipe
Learn how to create a delicious canned salsa that's safe, uses all-natural ingredients, and is thicker than typical canned salsas. Perfect for parties, potlucks, and snacking at home.
Servings: 4 to 5 pints
Calories: 17.5kcal
Equipment
- Food Processor optional
- large stock pot 6-12 quarts
- boiling water canner,
- 5-6 pint canning jars
Ingredients
- 7 cups chopped cored, peeled tomatoes (if using a food processor, no need to peel), about 4-6 pounds depending on how big cores are and how much needs to be cut out and if processing
- 1½ cups chopped onion
- 1½ cups mild chopped green chili peppers *anaheim, poblano, 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
NEW Option:
- 1/2 cup lightly packed cilantro this is a safe addition according to this site with the base recipe I used
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
*Don't forget the gloves when working with hot peppers!
**An older version of this recipe called for "8 jalapeños," which I have standardized to 1/2 cup chopped jalapeños using a USDA recipe to determine the best measurement since each year my jalapeños are different sizes.
***It is okay to substitute bottled lemon juice OR lime juice if you'd prefer (it must be bottled).
Variation for peppers: you can adjust the TYPE of pepper to your tastes - more hot peppers, less hot peppers (you can even use sweet bell peppers) you just CANNOT go over the total of the 2 cups called for in the recipe (1-1/2 cups mild hot peppers + 1/2 cups jalapeños).
High Altitude Adjustment: If processing at an altitude of higher than 1000 feet above sea level you'll need to adjust the processing time according to this chart.
Nutrition
Serving: 1/4 cup | Calories: 17.5kcal | Carbohydrates: 3.26g | Protein: 0.84g | Fat: 0.22g | Saturated Fat: 0.04g | Sodium: 271.05mg | Potassium: 150.23mg | Fiber: 1.16g | Sugar: 1.02g | Vitamin A: 1804.74IU | Vitamin C: 34.95mg | Calcium: 33.72mg | Iron: 1.45mg
