Favorite Canned Salsa Recipe
An easy and flavorful salsa for canning that's safe, uses all-natural ingredients, and is thicker than typical canned salsas.
Servings: 4 to 5 pints
Calories: 17.5kcal
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
*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 bottle lemon juice if you'd prefer.
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