This flavorful Homemade Salsa Canning Recipe is made of fresh tomatoes (Big Mama, heirloom, Roma, and cherry tomatoes) and loaded with fresh vegetables. This cooked salsa recipe can be eaten immediately. Refrigerate or freeze them if you don’t want to do the water-bath canning. It’s thick and no canned tomato sauce or tomato paste is needed! Served with tortilla chips, tacos, quesadillas, enchiladas, burritos, and other Mexican food.
Canning salsa is a great and delicious way to preserve your garden tomatoes. Preserving your fruit of labour (literally) all winter or all year long is very satisfying. A blend of fresh tomatoes like Big Mama, Roma, heirloom, and cherry or grape tomatoes makes the best salsa, with the perfect ratio of fresh vegetables and spices.
What you’ll need to make Salsa
Equipment to make Salsa
Crisper tray or mesh roasting pan– I used to remove the tomato skin easily without a food mill. Feel free to use a food mill to remove the skin and seeds.
Baking tray for roasting the tomatoes.
Food processor (optional)- or chop the ingredients by hand with a knife
Equipment of Canning Salsa
Saucepan or pot to cook the salsa
canning jars with lids and bands
canning tool set
Canning Pot or large pot with a rack
Tomato Salsa Ingredients
3 lbs ripened tomatoes (about 600 ml after cored and peeled tomatoes. About 500 ml if seeded)
2 onions or 300g white yellow or red onions, quartered and roasted for best flavour
2 bell peppers or 200 g red and green bell peppers, chopped. Don’t roast them for chunky salsa and texture.
2 jalapeno peppers, serrano or banana pepper, seeded and rib removed for a mild salsa (finely chopped)
1 head garlic or use half, about 6 to 8 large cloves, roasted for best flavour
2/3 cup white vinegar for canning (5% acidity) or use bottled lime or lemon juice for canning (If NOT canning only 1/4 cup is needed and you may use fresh lime juice or lemon juice).
1/4 cup cilantro or parsley leaves if you don’t like cilantro (finely chopped)
1/2 to 1 tsp cumin or to taste
1 1/2 tsp fine salt or 2 tsp kosher salt to taste
2 tsp honey or sugar to taste (if your tomatoes are sweet enough it’s optional)
How to make Salsa for Canning
Prepare the tomatoes and vegetables. Wash the tomatoes and vegetables. Score or cut the big tomatoes(big mama, heirloom, Roma) into half or quarters. Remove the seeds (if desired) before roasting them. Then Place them on a baking sheet with the grape or cherry tomatoes (if using) with the onions and garlic.
Roast the tomatoes, onions, and garlic. In a preheated oven at 400 F to 425 F broil them for 10 to 15 minutes until softened and lightly charred. You may need to remove the garlic sooner after 10 minutes in the oven.
Chop the vegetables. Place the roasted onions, roasted garlic, bell peppers, chilis, and cilantro or parsley. Press pulse until desired consistency. For a chunky salsa, chop by hand about a quarter-inch or roughly chop them.
Remove the tomato skin. The big roasted or blanched tomatoes can easily peeled off by hand. I used a crisper tray to remove the tomato skin of the grape and cherry tomatoes without a food mill. Place the roasted tomatoes in the crisper tray and press them with a spatula until all the tomato skin separates. Watch the recipe video.
Feel free to use a food mill if you have one or want to remove the tomato skins and seeds. However, using a crisper tray is the easiest way to remove the tomato skins (big batches of roasted or softened tomatoes) without peeling and chopping them by hand with a knife.
Note: If not canning you can skip peeling the tomatoes (if desired) and use a food processor or chop by hand. If you don’t have a food mill use a strainer to remove the tomato seeds.
Do I need to remove the tomato skin for canning?
For safe canning, it is recommended to remove the tomato skin to prevent the growth of bacteria, yeasts, and molds. If NOT canning, you don’t need to remove the tomato skin if the texture doesn’t bother you.
Cook the Salsa. Combine all the ingredients (tomato flesh, chopped vegetables, vinegar, salt, and cumin) in a saucepot. Add honey or sugar (if desired) and bring to a boil. Lower the heat and simmer for 10 to 15 minutes. If not canning, let it cool and refrigerate or freeze for later use.
For Canning Salsa. Wash the jars, lids and bands with soapy water. Heat the canning jars by submerging them in hot water or canner until ready to fill with hot salsa. Ladle hot salsa into a hot jar with a funnel leaving a ½ inch headspace. Remove air bubbles with a spatula. Wipe the jar rim with a damp paper towel. Center the lid on the jar and apply the band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
⚠️Ensure water covers jars by 1-2 inches. Adjust the heat to high, cover the canner, and bring water to a rolling boil. Process pint jars and half pint jars with the lid for 15 minutes, adjusting for altitude. Then uncover and let it sit for another 5 minutes. The total processing time is 20 minutes. Remove jars from the canner.
⚠️Do not retighten bands if loose. Cool for 12-24 hours undisturbed. Check lids for seal, they should not flex when the center is pressed.
⚠️If the lid looks concave (curved down) it is sealed. If the lid doesn’t bend inward, the jar is not completely sealed. Reprocess the jar or consume, refrigerate or freeze.
To Store
Store in a cool dark place. Safely Canned Salsa should last up to 12 months (Refrigerate after opening for up to a week).
Cooked Salsa can be refrigerated for up to a week. Freeze for up to 12 months in a freezer-friendly sealed container.
Tip for freezing Salsa: Place parchment paper or cling wrap on the salsa to prevent ice crystals on top then place the lid. Thaw overnight in the fridge or reheat in the microwave and let it cool.
More Mexican Recipes to Try with Salsa
Salsa Canning Recipe (Fresh Tomatoes)
Watch How to Make It
Equipment
- Crisper tray or mesh roasting pan to remove tomato skins
- Baking tray for roasting the tomatoes.
- food processor or chop by hand with a knife
- Saucepan or saucepot to cook the salsa
- canning jars with lids and bands
- canning tool set or jar lifter
- Canning Pot or a large pot with a rack
Ingredients
- 3 lbs ripened tomatoes about 600 ml after cored and peeled tomatoes. About 500 ml if seeded
- 2 medium onions or 300g white yellow or red onions, quartered
- 2 bell peppers or 200 g red and green bell peppers
- 2 jalapeno peppers serrano or banana peppers
- 1 head garlic or use half, about 6 large cloves
- ⅔ cup white vinegar for canning 5% acidity or use bottled lime or lemon juice (If NOT canning use ¼ cup)
- ¼ cup cilantro or parsley leaves finely chopped
- ½ to 1 tsp cumin or to taste
- 1 ½ tsp fine salt or 2 tsp kosher salt to taste
- 2 tsp honey or sugar to taste
Instructions
- Prepare the tomatoes and vegetables. Wash the tomatoes and vegetables. Score or cut the big tomatoes(big mama, heirloom, Roma) into half or quarters. Remove the seeds (if desired) before roasting them. Then Place them on a baking sheet with the grape or cherry tomatoes (if using) with the onions and garlic.
- Roast the tomatoes, onions, and garlic. In a preheated oven at 400°F to 425°F broil them for 10 to 15 minutes until softened and lightly charred. You may need to remove the garlic sooner after 10 minutes in the oven.
- Chop the vegetables. Place the roasted onions, roasted garlic, bell peppers, chilis, and cilantro or parsley. Press pulse until desired consistency. For a chunky salsa, chop by hand about a quarter-inch or roughly chop them.
- Remove the tomato skin. The big roasted or blanched tomatoes can easily peeled off by hand. I used a crisper tray to remove the tomato skin of the grape and cherry tomatoes without a food mill. Place the roasted tomatoes in the crisper tray and press them with a spatula until all the tomato skin separates. Watch the recipe video. Feel free to use a food mill if you have one or want to remove the tomato skins and seeds. However, using a crisper tray is the easiest way to remove the tomato skins (big batches of roasted or softened tomatoes) without peeling and chopping them by hand.
- Cook the Salsa. Combine all the ingredients (tomato flesh, chopped vegetables, vinegar, salt and cumin) in a saucepot. Add honey or sugar (if desired) and bring to a boil. Lower the heat and simmer for 10 to 15 minutes. If not canning, let it cool and refrigerate or freeze for later use.
- For Canning Salsa. Wash the jars, lids and bands with soapy water. Heat the canning jars by submerging them in hot water or canner until ready to fill with hot salsa. Ladle hot salsa into a hot jar with a funnel leaving a ½ inch headspace. Remove air bubbles with a spatula. Wipe the jar rim with a damp paper towel. Center the lid on the jar and apply the band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
Notes
A Quick Disclaimer: I am not a professional in canning. All the information and methods of canning were gathered from my research. What you decide to do with the recipe here is your responsibility. I shall not be liable for adverse reactions or any other outcome resulting from the use of the recipe. Any action you take is strictly at your own RISK. Please read my full disclaimer here
For More Information about Home Canning Safety in Canada and Home Canning Guidelines
