First off, thank you—truly—for stopping by. Whether you’ve been canning for years or this is your very first homemade salsa attempt, I’m so glad you’re here. There’s something so satisfying about preserving the bright, bold flavors of fresh vegetables in a jar, and I can’t wait for you to try this best-ever salsa recipe. It’s the kind of recipe you’ll want to make again and again—trust me, we go through jars like wildfire around here!
If you’re looking for a garden-fresh, slightly chunky salsa that hits all the right notes—zingy, savory, just a bit sweet, and customizable on the heat—you are absolutely in the right place. And the best part? It’s totally beginner-friendly.
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Why This Salsa Recipe is a Keeper
- ✅ Big batch friendly – Perfect for canning and gifting!
- ✅ Customizable heat level – Add more peppers or keep it mild.
- ✅ Incredibly fresh flavor – Say goodbye to store-bought.
- ✅ Easy to make – Simple ingredients, no fancy tools.
What Does This Salsa Taste Like?
Imagine the burst of a sun-ripened tomato, the crunch of sweet onion, and the mellow richness of bell peppers all dancing together in a tangy, zesty blend. This salsa is bright, bold, slightly sweet, and just acidic enough to preserve well without overpowering the fresh veggies. It’s chunky, not watery. Perfect for chips, tacos, or even spooned over eggs!
Benefits of This Recipe
- Preservative-free and naturally gluten-free
- Packed with vitamin C and antioxidants
- Long shelf life when canned properly
- Tastes even better as it sits and marinates
📝 Ingredients List
Here’s everything you’ll need for one batch (can be doubled!):
- 12 large tomatoes, peeled and cored
- 3 bell peppers, any color, chopped
- 3 medium onions, chopped
- Optional:
- 2-3 cloves garlic, minced
- 1-2 jalapeños, finely diced (for spice!)
- 1 tablespoon salt
- ½ cup vinegar (white or apple cider, helps preserve)
- 1 tablespoon sugar (balances acidity)
- ½ tablespoon cumin (for that smoky depth)
🛠️ Tools You’ll Need
- Large stockpot
- Sharp knife & cutting board
- Jar funnel (optional but handy)
- Mason jars with lids and bands
- Towel-lined surface for cooling
- Canning pot or water bath canner
- Ladle or measuring cup for pouring
🥄 How to Make This Salsa (Step-by-Step)
Step 1: Prepare Your Tomatoes
Boil a large pot of water. Score a small “X” on the bottom of each tomato and blanch for 30 seconds. Transfer to an ice bath, then peel, core, and chop.
Step 2: Chop and Combine
Dice your onions, peppers, and (if using) jalapeños and garlic. Combine all ingredients in your stockpot.
Step 3: Simmer
Bring to a boil, then reduce to a simmer. Cook for 45–60 minutes, stirring often, until thickened to your liking.
Step 4: Blend (Optional)
For smoother salsa, blend some or all of the mixture using an immersion blender or regular blender. For chunky salsa, skip this step!
Step 5: Fill the Jars
Sterilize jars by boiling or washing in hot, soapy water. Ladle hot salsa into jars, leaving about ½ inch headspace. Wipe rims clean.
Step 6: Seal and Process
Place lids and bands on tightly. Process in a boiling water bath for 15 minutes (adjust for altitude). Carefully remove and invert jars on a towel (as pictured above!) to cool and seal.
🍽️ What to Serve with This Salsa
- Warm tortilla chips (obviously!)
- Tacos, burritos, and enchiladas
- Grilled chicken or fish
- Breakfast eggs and hash
- Over cream cheese for a party dip!
💡 Tips for the Best Salsa Ever
- Use ripe tomatoes – Flavor starts here!
- Don’t skip the vinegar – Helps preserve and balance acidity.
- Taste as you go – Adjust salt, sugar, and heat to your liking.
- Let it rest – Flavor deepens after 24 hours in the jar.
🧊 Storage Instructions
- Store unopened jars in a cool, dark place for up to 12 months.
- Once opened, refrigerate and use within 2 weeks.
- Don’t use if the seal is broken or if you see any signs of spoilage (bubbling, odd smell, mold).
📚 General Info About Salsa Canning
Canning salsa isn’t just delicious—it’s smart! You control the ingredients, the flavor, and the spice level. And if you’re new to canning, this recipe is a fantastic intro. With proper sterilization and processing, it’s safe and shelf-stable. A win-win for pantry and palate.
❓Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
You can, but fresh tomatoes give the best flavor and texture. Use canned only in a pinch.
Can I freeze this salsa instead of canning?
Yes! Just cool completely and store in airtight containers or freezer bags. Use within 3 months.
How spicy is this salsa?
As written, it’s mild. Add jalapeños, serranos, or even chipotle peppers for more heat!
Can I omit the vinegar?
Vinegar is essential for safe canning. If not canning, you can leave it out and store in the fridge.
🥰 Conclusion
This is one of those recipes that becomes a tradition. Every summer when the tomatoes roll in, I find myself reaching for this tried-and-true salsa recipe. It’s satisfying, vibrant, and endlessly versatile. Whether you’re canning for gifts or just want a year-round stash of flavor, this salsa delivers every time.
💛 Want more recipes like this? Try these next:
- [Peach Salsa with Jalapeño & Lime]
- [Peach BBQ Sauce for Grilled Chicken]
- [Spiced Peach Chutney for Cheese Boards]
📸 Share Your Salsa!
I’d LOVE to see your finished jars! Tag me on Pinterest or leave a comment below with how yours turned out. 🌶️✨
🥄 Nutritional Info (per 2 Tbsp serving)
- Calories: 10
- Carbs: 2g
- Sugars: 1g
- Sodium: 90mg
- Fat: 0g
- Fiber: 0.5g
(Values will vary depending on exact ingredients and batch size.)
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