Cooked Tomato Salsa for Home Canning

canned spicy mexican salsa
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  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 7 pints (112 servings)
Nutritional Guidelines (per serving)
19 Calories
0g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 7 pints (112 servings)
Amount per serving
Calories 19
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 66mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy homemade salsa is made with the addition of vinegar, which makes it safe for home canning


  • 8 ounces jalapeños
  • 8 cups coarsely chopped tomatoes, peeled
  • 3 cups chopped, seeded Cubanelle, Anaheim, or Sweet Banana Peppers
  • 2 cups chopped onions
  • 2 cups apple cider vinegar
  • 1 cup each of chopped sweet red and yellow peppers
  • 6 cloves of garlic (recipe doesn't say, but likely minced)
  • 1 can tomato paste
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 cup chopped cilantro

Steps to Make It

  1. Gather the ingredients.

  2. Cut jalapeños in half, discard ribs and seeds, and chop finely to make 1 cup.

  3. In a large, heavy nonreactive saucepan combine everything except the cilantro and bring to a boil.

  4. Reduce heat to medium-low and simmer, stirring often for 1 hour or until thickened.

  5. Place 1 tablespoon of salsa on a plate and tilt the plate—the salsa should flow slowly in one stream.

  6. Once that happens, add cilantro and cook for 5 minutes.​

  7. Meanwhile, fill a boiling water bath canner about two-thirds full with hot water. Bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring a pot of water to a boil, boil new lids for 5 minutes, turn off heat, and leave the lids in the water to use right away.

  8. Using a funnel, fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, and screw on bands firmly without forcing.

  9. Place jars on a rack set on edge of the canner, lower filled rack into the water, and pour in enough simmering water to cover jars by 1 to 2 inches. Then cover canner and bring to a full rolling boil; boil for 20 minutes and then turn off heat.

  10. Lift out rack and set on edge of canner. Using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for the seal (they are sealed properly if the lids are turned down), store in a cool, dark, dry place and refrigerate after opening.


  • When chopping the jalapeños, be sure to wear latex gloves and avoid touching your eyes.