Description
This thick, zesty homemade canned salsa is perfect for preserving summer produce. Packed with tomatoes, peppers, garlic, and cilantro, it’s a pantry staple you’ll love having on hand year-round.
Ingredients
-
8 cups chopped tomatoes (Roma or San Marzano)
-
2½ cups chopped onions
-
1½ cups chopped green bell peppers
-
½ cup chopped jalapeños (seeds removed for less heat)
-
6 cloves garlic, minced
-
1 tsp ground cumin
-
2 tsp black pepper
-
⅛ cup canning salt
-
¼ cup sugar
-
⅓ cup white vinegar (5% acidity)
-
1 (15 oz) can tomato sauce
-
1 (12 oz) can tomato paste
-
1 bunch fresh cilantro, finely chopped
Instructions
-
Chop or process all vegetables.
-
Combine in a large pot with seasonings, vinegar, tomato sauce & paste.
-
Simmer on low for 20 minutes, stirring occasionally.
-
Ladle hot salsa into sterilized jars, leaving ½ inch headspace.
-
Wipe rims, seal jars with lids and rings.
-
Process in boiling water bath for 20 minutes.
-
Let jars cool completely and store in a cool, dark place.
Notes
-
Use gloves when handling jalapeños to avoid irritation.
-
Always use 5% vinegar for safe canning.
-
Optional: Add more peppers for extra heat.
-
Store sealed jars for up to 12–18 months. Refrigerate after opening.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sauces, Condiments
- Method: Canning, Simmering
- Cuisine: Mexican-Inspired