This homemade canned salsa became a family favorite from the very first time I ever made it. Trust me when I say once you eat this, there’s no going back to store bought stuff.
If your garden is overflowing with fresh tomatoes and you need to do something with them, then you’ve come to the right place today.
I have been making this homemade canned salsa for about the last 8 or 9 years now and I’m finally sharing the recipe. I need to sincerely apologize for not sharing it sooner because it really is THE BEST salsa in our humble opinions.
We can devour an entire jar within minutes of it being opened.
It really is simple to make, but it does take a little time to chop everything, but using a food processor makes it go pretty quickly.
I roughly chop the bell peppers, onions and jalapeño into chunks and then pulse them in my food processor. (Sorry, don’t have pictures of everyone of them.)
I use a variety of tomatoes. . . whatever I plant that year I use. It’s usually a combination of roma, big boy and celebrity tomatoes. Really any kind will do.
Once everything is chopped and drained (see tips), it all goes into a big pot to simmer for about 15 minutes and then it’s poured into the jars.
Now I’m going to give you instructions for the “correct” process of canning salsa and then I’ll tell you the lazy way that I have always done it with great success.
THE “CORRECT” SALSA CANNING PROCESS:
- Make the Salsa: Put all of the salsa ingredients into a large stock pan and simmer for about 10 to 15 minutes, stirring frequently.
- Pour salsa into clean jars. Carefully pour the hot salsa into your jar (I use a wide funnel to make it easier and less messy). Be sure to wipe the tops of the jars if any salsa drips on them.
- Process in a water bath: Place the filled jars into a hot water bath and process 15 minutes (adjusting time for altitude . . . click here for that info) ensuring the jars are submerged completely in hot water the entire time.
- Remove and let cool. Carefully remove the jars from the hot water bath canner and place on kitchen towel or cooling rack until cool.
*MY WAY OF CANNING SALSA*:
If the canning Gods knew I was sharing with you the way I can/process salsa, I’m sure they would come down and arrest me. My mom and grandma taught me this “lazy way” of canning and so that’s how I’ve always done it. I have had success every. single. time. My jars always seal and none of us have ever gotten sick from eating my canned salsa (lol).
- I follow steps one and two above, but while I’m making the salsa and letting it simmer, I have my jars in my oven on a cookie sheet getting warm. I set my oven to 200°.
- I also have the lids (not the rings) in a pan of simmering water while the salsa is simmering.
- Once the salsa has boiled and is ready to be poured into my jars, I carefully take the jars one at a time out of the oven and fill it with the hot salsa. I use a fork or tongs to grab a lid out of the simmering water and put it on top and screw a ring on. I immediately place the bottle upside down onto a kitchen towel and let it sit overnight without disturbing it.
Like I said, I know this is breaking all rules of canning , but this always works for me and it’s so easy to do.
MY TIPS FOR MAKING THIS SALSA:
- I use my food processor to chop/pulse the tomatoes, onions, jalapeños and peppers. I do short pulses and after I am done with each ingredient, I put them into a colander to drain all the extra liquid. This will help your salsa to be thicker and not too runny/watery.
- I throw the garlic cloves in with the pepper or jalapeños.
- I leave some of the seeds and membranes in a couple of the jalapeños to give my salsa heat. I always start with less and taste it once I have all the ingredients mixed together before I start cooking it. If I want it hotter, I add more jalapeños/seeds.
- Always wear gloves when cutting the jalapeños. . . trust me I learned the hard way!
- Like I mentioned above, I always taste it before I start to simmer it and adjust the salt.
- The last couple times I’ve made salsa, I get my tomatoes all peeled and chopped and ready to go the day before and put them in the fridge. Then the next day I chop everything else and finish making it. It really goes super quick by having the tomatoes ready.
HOW TO PEEL TOMATOES
- Using sharp knife, place an X in the bottom of the tomato (*honestly sometimes I skip this step and just place them in the boiling/simmering water).
- Bring a large pot of water to a boil. While the water is boiling, prepare an ice bath with water and ice and set near the boiling water.
- Once your pot of water is boiling, place as many tomatoes as can comfortably fit into the pot. Let the tomatoes cook for just 1 to 2 minutes, until the edges of the skin start to peel away. (*Remember, you don’t want to cook the tomatoes, just get the skin soft enough that it can easily peel off. Also, it’s ok if your water isn’t at a rolling boil, simmering water will work just fine.)
- Quickly remove and place immediately in the ice water to cool down. The skin will be loose and should easily peel off at this point.
- To seed the tomatoes, halve the tomatoes and scrape out the tomato flesh with a spoon.
CAN I MAKE THIS SALSA WITHOUT CANNING IT?
Yes! This recipe is delicious eaten fresh without cooking it. I recommend maybe making a smaller batch of it though.
HOW TO STORE CANNED SALSA
Store canned salsa in a cool, dark space for maximum shelf life. As long as the seal remains intact, unopened jars will last up to 18 months in storage.Print