This easy homemade salsa is fresh and full of flavor! Made with ripe tomatoes, crunchy onions, and zesty cilantro, it brings a tasty kick to any meal.
Making salsa is a fun way to enjoy the harvest, and the best part? You can can it for later! I love having jars ready for game night or taco Tuesday. Yum!
With just a few steps, this salsa is quick to whip up. Plus, it’s great for sharing with friends. I always end up making a double batch because it disappears fast!
Key Ingredients & Substitutions
Tomatoes: Ripe, fresh tomatoes are the star here! I suggest using Roma or vine-ripened tomatoes for their rich flavor. If fresh tomatoes aren’t in season, you can use canned diced tomatoes instead.
Onion: White onion adds a nice crispness. You could also try red onion for a slightly sweeter taste or even yellow onion if that’s what you have on hand.
Jalapeño Peppers: Adjust the heat by using fewer jalapeños or removing the seeds. If you prefer a similar flavor but less heat, try using banana peppers instead.
Cilantro: Fresh cilantro gives salsa its vibrant taste. If you’re not a fan of cilantro, try parsley or omit it altogether!
Lime Juice: Fresh lime juice is best, but you can substitute with lemon juice in a pinch. Just remember to adjust the acidity according to taste!
What’s the Secret to Properly Canning Salsa?
Canning salsa is a versatile way to keep your salsa fresh for months! Follow these essential steps to ensure a safe and successful canning process:
- Start by sterilizing jars and lids. This prevents any germs from spoiling your salsa.
- Make sure to leave the correct headspace (½ inch) when filling your jars. This helps with sealing.
- Use a boiling water bath canner. Bring the water to a boil before adding the jars, and restart your timer once it returns to a boil.
- After processing, let the jars cool on a towel for 12-24 hours. This keeps them stable as they seal properly.
- Always check jar seals before storing. If the lid pops back when pressed, it wasn’t sealed and should be refrigerated.
Enjoy your salsa straight from the pantry or as gifts for friends and family!
Easy Homemade Salsa Recipe with Canning Guide
Ingredients You’ll Need:
For The Salsa:
- 10 cups chopped fresh tomatoes (about 10 medium)
- 1 ½ cups chopped white onion (about 1 large)
- 2 whole jalapeño peppers, seeded and chopped (use more or less for heat preference)
- 1 cup chopped green bell pepper (about 1 medium)
- 2 cloves garlic, minced
- 1 cup chopped fresh cilantro leaves
- ½ cup fresh lime juice (about 4 limes)
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 cup white vinegar (5% acidity) for canning
How Much Time Will You Need?
This recipe requires about 30-40 minutes of preparation time, including chopping and mixing ingredients. You’ll also need an additional 15 minutes for cooking the salsa and 15 minutes for canning in a boiling water bath. Be sure to set aside 12-24 hours for the jars to cool and seal properly. Overall, it’s a bit of a time commitment but worth every minute!
Step-by-Step Instructions:
1. Prepare Produce:
Start by washing your tomatoes, onions, peppers, garlic, and cilantro thoroughly. Core and chop the tomatoes into small pieces, and dice the onion, bell pepper, and jalapeño after removing the seeds (unless you like it spicy!). Mince the garlic and chop the cilantro leaves finely. This step is key to ensuring your salsa has the best flavor and texture!
2. Mix Salsa:
In a large mixing bowl, combine your chopped tomatoes, onion, bell pepper, jalapeño, minced garlic, and cilantro. Give it a good stir! Next, add in the fresh lime juice, salt, cumin, and black pepper. Mix everything together well to blend the flavors.
3. Cook Salsa:
Transfer your salsa mixture to a large pot. Pour in the white vinegar and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.
4. Prepare Canning Jars:
While your salsa is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes. It’s important to keep the jars hot until you’re ready to fill them!
5. Fill Jars:
Using a ladle, fill your hot salsa into the sterilized jars, leaving about ½ inch of space at the top (this is called headspace). To remove any air bubbles, run a non-metallic spatula gently around the inside of each jar. Finally, wipe the rims with a clean, damp cloth to make sure there’s no residue.
6. Seal and Process Jars:
Place your sterilized lids on the jars, then screw on the metal bands fingertip tight. It’s important not to over-tighten! Next, process the jars in a boiling water bath canner for 15 minutes, starting your timer when the water returns to a full boil.
7. Cool and Store:
Once processed, carefully remove the jars from the canner and set them on a folded towel to cool undisturbed for 12-24 hours. After they cool, check the seals— the lids should not flex up and down when pressed. Store the sealed jars in a cool, dark place. If any jars haven’t sealed properly, refrigerate them and consume within 1-2 weeks.
8. Enjoy:
Now that your salsa is safely jarred, it’s time to enjoy! Serve it with tortilla chips, add it to tacos, pair it with grilled meats, or use it as a zingy topping for your favorite dishes. Homemade salsa is always a crowd-pleaser!
This recipe yields about 6 to 7 half-pint jars of delicious salsa. Enjoy your fresh and easy homemade salsa anytime with this reliable canning method!
FAQ
Can I Use Different Types of Tomatoes?
Absolutely! While Roma and vine-ripened tomatoes work best for their rich flavor, you can use any fresh tomatoes you have on hand. Just keep in mind that different varieties may slightly alter the taste and texture of your salsa.
How Can I Adjust the Heat Level of My Salsa?
If you prefer a milder salsa, simply remove the seeds and membranes from the jalapeños or use fewer peppers. Alternatively, you can replace jalapeños with milder peppers like bell peppers or banana peppers for a flavorful yet less spicy version.
How Should I Store Leftovers After Opening?
Once you’ve opened a jar, store the leftover salsa in an airtight container in the fridge. It will stay fresh for up to 1-2 weeks. Just remember to give it a good stir before serving again!
Can I Make a Larger Batch for Canning?
Yes, you can absolutely make larger batches! Just scale the ingredients accordingly. Be sure to adjust the cooking time if you’re brewing a significantly bigger amount, and maintain the same canning process for safety.