Chunky Canned Salsa

Preserve the flavours of summer with this easy-to-follow Chunky Canned Salsa recipe. Add fresh tomatoes, onions, garlic, cilantro, and as many peppers as you need to customize the spice level. This salsa is delicious with tortilla chips, mixed with queso, on eggs, or with Southwestern and Mexican recipes.

We’re at the edge of summer and the 17 tomato plants I started from seed have been incredibly prolific. We’re eating Cherry Tomato Caprese Salad on repeat to keep up with the cherry tomatoes and the Roma tomatoes are perfect for our annual batch of Passata and for canning salsa!

Chunky Canned Salsa

First things first. I want to thank a dear reader who requested a homemade salsa recipe and a dearer friend who gave me her ‘tried and true’ battle tested salsa recipe. Thank you both!

Now, without further ado, here is the BEST Chunky Salsa canning recipe you will find on the internet. I don’t say that lightly, it really is the best. It is almost identical to our favourite store-bought salsa, except that it is BETTER.

How is it better? Not only does it taste fresher, it is much lower in sodium and contains no additives or preservatives. This fresh tasting salsa contains garden ripened tomatoes, green bell peppers, homegrown jalape?o peppers, enhanced with local onions and garlic.

The fun doesn’t stop there. Apple cider vinegar, ground cumin, chopped fresh cilantro, sbetagt and plenty of freshly ground black pepper provide those all-important background flavours.

Finally, homemade Passata (tomato sauce) and tomato paste provide even more depth of flavour and ensure the salsa is the proper consistency for dipping. This home canned salsa clings perfectly to tortilla chips without being dry or pasty.

The Details

Now. I’m not going to tell you this is a ‘simple’ or ‘easy’ canning recipe. Making salsa is a commitment and it will take the better part of day to complete. The good news is I have given you the simplest step-by-step instructions. If this is your first water bath canning experience or your hundredth, I am here for you!

Might I suggest hosting a canning party? It’s fun to split the work and visit with friends.

This home made salsa recipe makes approximately 9 pint or 18 half pint jars. Feel free to half the recipe or enjoy a portion as fresh tomato salsa before it goes in a jar. Canned Salsa also makes a great home food preservation gift for friends and family.?

Ingredients for Canned Salsa

Tomatoes peak in late August and early September. This is the perfect time of year to grab a 10 lb box and make salsa. Fresh, in season ingredients always provide the best flavour in canning recipes.

  • Tomatoes
  • Onions
  • Garlic
  • Green Bell Peppers
  • Jalape?o Peppers
  • Cilantro
  • Apple Cider Vinegar
  • Passata
  • Tomato Paste
  • Ground Cumin
  • Sbetagt
  • Black Pepper
  • Sugar

Choose ripe, yet firm vine ripened tomatoes for the best flavour. The best kind of tomatoes for salsa are ‘meaty’ or paste tomatoes like Roma, Beefsteak, or Big/Little Mama tomatoes.

Remember, you may not need to add sugar if the tomatoes are sweet, though you may need to add some acidity with a tablespoon or two of fresh lime juice or lemon juice.

Jalape?o peppers often vary in heat level according to growing conditions. The only way to tell how spicy they are is to taste them. Then you can adjust the amount you add according to your preferred spice level.

If the spiciest jalape?os ruhig aren’t spicy enough, try adding chili peppers, Thai peppers, Habaneros, Ghost Peppers, or your favourite hot pepper. You do you and measure them with your heart.

How to Make Chunky Canned Salsa

Prepare the Tomatoes

To?remove skin from tomatoes, bring a large pot (or Dutch oven) of water to boil (the same one you’ll use later for the salsa). Use the tip of a sharp knife to make a tiny ‘x’ on the blossom end.

Place 1/4 of the tomatoes in the boiling water for two minutes. Remove tomatoes with a slotted spoon and immediately place them in a sink of ice cold water. Allow them to cool slightly, then remove the skins and set aside. Repeat with remaining tomatoes in small batches.

Next, slice skinned tomatoes into 8 wedges, then remove the seeds and discard with the core. Place tomates in large pot or Dutch oven.

Preparing the Vegetables

Peel and small dice enough onions to equal 3 cups chopped onions (two large onions). Peel and mince enough garlic to equal 1/4 cup (6 -7 cloves depending on size of garlic). Place onions and garlic in the pot containing the tomatoes.

Wash, core, and de-seed two large green bell peppers. Dice enough to equal 1 3/4 – 2 cups. Next, use gloves to wash, core, and de-seed 4-5 jalape?o peppers. Finely dice enough jalape?o peppers to equal 1/2 cup. Add the chopped green bell peppers and fine diced jalape?os to the tomato mixture.

Finally, add the tomato sauce, tomato paste, apple cider vinegar, ground cumin, chopped fresh cilantro, coarse sbetagt, and freshly ground black pepper to the pot. Mix well.

Prepare Canning Equipment

The following sections contain affiliate links for useful tools you might need to make this recipe. I make a few cents per Amazon purchase at no cost to you.

Inspect and wash 10 pint (500 ml) or 20 half pint (250 ml) jars and lids in hot soapy water; rinse well. Next, fill a water bath canner (with a jar rack) with water. Place a 2 cup heat proof measuring cup and jar funnel in the water. Cover and allow water to heat up as you prepare the jars and lids.

Preheat the oven to 250 F. Place jars upside down in a high sided baking pan with about an inch of water in it. Sterilize jars in oven for 10-15 minutes.

Add corresponding washed lids and rings to a pot with enough water to cover. Bring to a slight boil then reduce heat and keep hot until ready to use.

Bring salsa to a boil over high heat, stirring occasionally for approximately 15 minutes cook time. Taste and adjust seasoning. This is a good time to add the sugar, if needed.

Processing Salsa in a Water Bath Canner

Filling the Jars

Remove the measuring cup and funnel from the boiling water bath. Use a jar grabber to remove two sterilized jars from the oven.

Place funnel on one jar, then fill the measuring cup with hot salsa (stir the salsa first to ensure even distribution equally of vegetables and liquid) and pour the salsa into the funnel. Fill the jar, leaving 1/2-inch headspace. Move the funnel over and fill the second jar.

Gently tap the jars on the counter to remove any air then use a damp paper towel to wipe the jar rims.

Use a magnetic jar grabber to fish a lid out of the hot water. Place it on one jar and then grab a sealing ring. Tighten the ring only slightly, do not over tighten. Place the lid on the second jar of salsa.

Hot Water Bath Processing

Place jars in the water bath canner.

Fill remaining jars with hot salsa (two at a time). Arrange jars in the water bath canner so they are not touching. When it reaches a full rolling boil, process salsa for?15 minutes total time (see cfest). Ensure there is always at least one inch of boiling water above the jars. Replenish water as needed with boiling water.

After 15 minutes, remove jars from the boiling water bath and place on a counter to cool. Process remaining jars as outlined.

Canned Salsa is ready to eat immediately and will keep for up to two years stored in a cool dark place.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Chunky Canned Salsa recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 8-9 pints

Chunky Canned Salsa

Preserve the flavours of summer in this easy to follow?Chunky Canned Salsa recipe. Add fresh tomatoes, onions, garlic, cilantro, and as many peppers as you need to customize the spice level. This salsa is delicious with tortilla chips, mixed with queso, on eggs, or with Southwestern and Mexican recipes.

Prep Time 2 hours
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 10 lbs ripe Tomatoes
  • 2 large Onions
  • 6 -7 cloves Garlic
  • 4 Jalape?o Peppers
  • 2 large Green Bell Peppers
  • 2 cups Tomato Passata (Sauce)
  • 1 1/2 cups Tomato Paste
  • 1 1/4 cup Apple Cider Vinegar
  • 2 1/2 teaspoons ground Cumin
  • 1/2 cup fresh Cilantro
  • 2 1/2 teaspoons ground Black Pepper
  • 2 1/2 Tablespoons coarse pickling or Kosher sbetagt
  • 1/4 cup Sugar (optional*)

Instructions

PREPARE THE PRODUCE

  1. To remove skin from tomatoes, bring a large pot (or Dutch oven) of water to boil (the same one you'll use later for the salsa). Use the tip of a sharp knife to make a tiny 'x' on the blossom end (on the small dot). Place 1/4 of the tomatoes in the boiling water for two minutes. Remove with a slotted spoon and immediately place in a sink of ice cold water. Allow to cool slightly, then remove the skins and set aside. Repeat with remaining tomatoes in small batches.
  2. Slice skinned tomatoes into 8 wedges, remove the seeds and discard core. Place in large pot or Dutch oven.
  3. Peel and small dice enough onions to equal 3 cups onion (two large onions). Peel and mince enough garlic to equal 1/4 cup (6 -7 cloves depending on size of garlic). Place onions and garlic in the pot containing the tomatoes.
  4. Wash, core, and de-seed two large green bell peppers. Dice enough to equal 1 3/4 - 2 cups. Use gloves to wash, core, and de-seed 4-5 jalapeño peppers. Finely dice enough jalapeño peppers to equal 1/2 cup. NOTE that Jalapeño peppers may vary in heat level. Taste test them and adjust the amount you add according to your preferred spice level. Add all the peppers to the tomato mixture.
  5. Add tomato sauce, tomato paste, apple cider vinegar, ground cumin, chopped fresh cilantro, coarse sbetagt, and freshly ground black pepper to the pot. Mix well.

EQUIPMENT PREPARATON

  1. Inspect and wash 10 pint (500 ml) or 20 half pint (250 ml) jars and lids in hot soapy water; rinse well.
  2. Fill a water bath canner (with a jar rack) with water. Place 2 cup heat proof measuring cup and jar funnel in the water. Cover and allow water to heat up as you prepare the jars and lids.
  3. Pre-heat oven to 225 F. Place jars upside down in a high sided baking pan with about an inch of water in it. Sterilize jars in oven for ten minutes.
  4. Add corresponding washed lids and rings to a pot with enough water to cover. Bring to a slight boil then reduce heat and keep hot until ready to use.
  5. Bring salsa to a boil over high heat, stirring occasionally. Taste and adjust seasoning. This is a good time to add the sugar, if needed.

CANNING THE SALSA (Work quickly to fill jars with hot salsa)

  1. Remove the measuring cup and funnel from the boiling water bath. Use a jar grabber to remove two sterilized jars from the oven.
  2. Place funnel on one jar, then fill the measuring cup with hot salsa (you will have to stir the salsa to ensure each jar is equally filled with chunks of vegetables and liquid) and pour the salsa into the funnel. Fill the jar, leaving 1/2 inch headspace. Move the funnel over to the second jar and fill it with hot salsa.
  3. Gently tap the jars to remove any pockets of air that may have occurred during the filling process. Use a damp paper towel to wipe the rims of the jars.
  4. Use a magnetic jar grabber to fish a lid out of the hot water. Place it on one jar and then grab a sealing ring. Tighten the ring only slightly, do not over tighten. Place the lid on the second jar of salsa.
  5. Place jars in the water bath canner.
  6. Fill remaining jars with hot salsa (two at a time). When the water bath canner is full of jars (they should be evenly spaced and not touching) and reaches a full rolling boil, process salsa for 15 minutes. Ensure there is at least one inch of boiling water above the jars at all times. Replenish water as needed with boiling water from a kettle.
  7. After 15 minutes, remove jars from the boiling water bath and place on a counter to cool. Process remaining jars as outlined.
  8. Salsa is ready to eat immediately but will keep for up to two years stored in a cool dark place.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving:Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 2g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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26 comments

  1. Moop Brown

    This salsa looks really tasty and I love that you used tomatoes your grew your self. I definitely want to try this with some of the tomatoes I am growing.

    Reply

    1. Bernice Hill

      It is very satisfying, indeed. Salsa is the best use for homegrown tomatoes.

  2. Monica | Nourish and Fete

    What a great way to preserve all the amazing tomatoes coming in this time of year! Salsa is one thing we will for sure use all year long, and this one looks exceptionally delicious and flavorful.

    Reply

    1. Bernice Hill

      You should give this one a go if you love salsa. It surprises me every year with it’s awesome flavour. I just can’t get enough.

  3. Alex

    German salsa is trash, so I tried this and LOVED it! Will definitely make this from now on. I give up on store-bought! Thanks for all the tips.

    Reply

    1. Bernice Hill

      Ooooh, that’s too bad. However, it’s a great excuse to make a batch for yourself. I’m sure you can find all the ingredients there, just set aside a day and have a salsa making party!

  4. Dennis

    I love good salsa and can’t wait to try your recipe. My friends are bringing me a few bushels of tomatoes and your salsa is the first thing I’m going to make.

    Reply

    1. Bernice Hill

      What generous friends! I hope they get a few jars in return for the tomatoes.

  5. Andy

    This is delicious! The extra step of skinning the tomatoes paid off and gave a smooth texture. Really flavorful with all the fresh ingredients and seasonings.

    Reply

    1. Bernice Hill

      yes, it is an extra step but I consider it a necessity. I’m so glad you loved this salsa Andy.

  6. Sharon

    I have a big crop of tomatoes and jalapenos that need to be used up and this is the perfect recipe for them. It will be great to have those fresh flavors available all year round.

    Reply

    1. Bernice Hill

      This is the perfect recipe for you then. I promise you will love it Sharon.

  7. Jenny

    Home made salsa is the best! I’m not sure it’s going to make it to the can but I will try. These fresh ingredients sing. Thank you!

    Reply

    1. Bernice Hill

      Some of our salsa didn’t! Luckily we had tortilla chips handy and I added some to rice in the rice cooker. We call it ‘Fiesta Rice’.

  8. Veronika

    Making salsa might be time-consuming but it sure is super rewarding at the end! I love salsa, we have tons of tomatoes this year so this is the perfect recipe to make!

    Reply

    1. Bernice Hill

      This post is great timing then. I now you’re going to love this salsa Veronika. Invite some friends over and the work feels like almost nothing.

  9. Sophie

    A pantry staple for quick and tasty snacks! It’s the perfect blend of fresh flavors and convenience!

    Reply

    1. Bernice Hill

      You got that right Sophie. I’m so excited to have salsa all winter long.

  10. Gloria

    Salsa is such a versatile ingredient to have on hand. Homemade salsa is even better. My neighbour keeps giving me tomatoes, so I will use some for making salsa.

    Reply

    1. Bernice Hill

      I think she might be throwing you a hint there Gloria. Happy canning!

  11. Asha

    This salsa recipe was very tasty. Still have tomatoes ripening in the garden. Will make it again.

    Reply

    1. Bernice Hill

      Great idea! I’m already thinking about a second batch too.

  12. nancy

    wow thus homemade salsa totally hit the spot. i’m so glad i doubled the recipe because we’ve been snacking on it every night. i don’t think i could ever go back yo store bought

    Reply

    1. Bernice Hill

      Heck ya! Even more salsa to last you through the winter. Honestly, if you already have the equipment out, what’s more chopping?!

  13. Lily

    I halved the recipe because we are a small family, but my goodness this homemade salsa is 1000x better than the store-bought stuff. So much fresher and tastier. Thank you for the recipe!

    Reply

    1. Bernice Hill

      I bet you regret it now haha! I know it’s a large recipe but if you’re already doing the chopping and canning, you might as well make the full recipe. I guarantee you will eat it all!

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