Salsa Canning Recipe (Fresh Tomatoes)

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Salsa Canning Recipe (Fresh Tomatoes)

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, enchiladas, burritos, and other Mexican food.

Prep Time15

Cook Time30

Total Time45

Course: Sauce

Cuisine: Mexican

Keyword: Salsa recipe

Servings: or 2 pints

Calories: 40kcal

Author: Maricel

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.

Video

Notes

⚠️If NOT canning salsa only 1/4 cup is needed, you can use fresh lime juice or lemon juice.

⚠️ If you are canning salsa DO NOT alter the amount of vinegar and ingredients in this recipe. you can only substitute the vinegar with bottled lime juice or lemon juice with 5% acidity to lower the pH level.

⚠️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.

Nutrition