Experience the burst of flavors as fresh tomatoes intertwine with chopped onions, spicy jalapenos, garlic, and cilantro in this homemade salsa. Enhanced by tangy lime juice and vinegar, balanced with salt and optional sugar, this vibrant and preservable delight delivers a memorable pop of summer taste that excites the palate.

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I’m excited to share my recipe for how to make and can homemade salsa. I love that you can prepare this recipe with fresh tomatoes, about 6 cups diced from roughly 6 medium tomatoes, which really gives the salsa a vibrant, antioxidant-rich base.

I mix in a medium white onion, finley chopped, along with 2 small jalapeno peppers. If you dont like too much heat, be sure to seed them first.

I also add 3 minced garlic cloves, 1/2 cup of roughly chopped fresh cilantro and the juice from 2 freshly squeezed limes. To help with the canning process i include 1/4 cup white vinegar, 1 teaspoon salt and 2 teaspoons sugar to balance the acidity.

This recipe is a fun experiment in canning salsa, part from many easy, best salsa recipes i’ve tried, and its full preserving instructions are explained with step by step photos so you can can your salsa with confidence.

Why I Like this Recipe

I love this recipe because:
1. I really enjoy how fresh and vibrant the ingredients taste when I bite into it.
2. I appreciate that it’s spicy enough to give me a kick but still balanced by the tangy lime and vinegar.
3. I like that I can make a big batch now and have tasty salsa to enjoy later from canning.

Here’s how I typically make my salsa:

First, I wash and sterilize my canning jars and lids by boiling them in water for about 10 minutes and then I let them dry. Next, I dice about 6 cups of fresh tomatoes (that is roughly 6 medium tomatoes), chop one medium white onion really fine, and then peel and chop 2 small jalapeno peppers. If I dont like too much heat, I make sure to remove the seeds.

Then I mince 3 garlic cloves and roughly chop about 1/2 cup of fresh cilantro. I mix all of these together in a big bowl with the tomatoes, onion, and peppers. After that, I squeeze fresh juice from 2 limes and pour it in along with 1/4 cup of white vinegar. The vinegar not only gives a tangy kick but also helps with the canning process. I also add 1 teaspoon of salt and if I feel like it, 2 teaspoons of sugar to help balance out the acidity. I stir it all together well.

I let the salsa sit about 10 minutes so that the flavours can meld together. If I want a hot salsa for canning, I pour the mixture into a large pot and heat it slowly until it’s almost boiling while stirring every now and then. Once its ready, I carefully ladle it into the prepared jars, leaving about a 1/2 inch headspace at the top for expansion. I wipe the rims of the jars clean, put on the lids and screw the bands just snug enough but not too tight.

Finally, I process the jars in a boiling water bath for 15 minutes (making sure I adjust for altitude if needed), then I take them out and let them cool completely on a towel before putting them away. This homemade salsa is great as an appetizer or a snack and the whole preserving process makes it even more special.

Ingredients

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Fresh tomatoes are great for adding a slight natural sweetness and loads of fiber.
They also give the salsa its juicy, refreshing base.
White onion is a staple that gives a subtle crunch and a mild sharp flavor.
It provides essential carbohydrates and a bit of protein.
Jalapeno peppers add the heat and a punch of flavor without overpowering the dish.
They are healthy and rich in vitamin C.
Lime juice brings a tangy kick to the mix while offering vitamin C and a vibrant, refreshing taste that balances the flavors.

Ingredient Quantities

Fresh tomatoes, about 6 cups diced (roughly 6 medium tomatoes)

White onion, 1 medium finely chopped

Jalapeno peppers, 2 small (seeded if you dont like too much heat)

Garlic cloves, 3 minced

Fresh cilantro, 1/2 cup roughly chopped

Lime juice, from 2 limes (freshly squeezed)

White vinegar, 1/4 cup (helps with the canning process)

Salt, 1 teaspoon or to taste

Sugar, 2 teaspoons (optional, just to balance the acidity)

How to Make this

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1. First, wash and sterilize your canning jars and lids by boiling them in water for about 10 minutes then set them aside to dry.

2. Dice the tomatoes until you have about 6 cups; chop the white onion finely and seed and chop the two small jalapeno peppers if you dont want too much heat.

3. Mince three garlic cloves and roughly chop 1/2 cup of fresh cilantro, then combine them with the tomatoes, onion, and peppers in a large mixing bowl.

4. Pour in fresh lime juice from two limes and 1/4 cup of white vinegar into the bowl; these both add tang and are key to the canning process.

5. Sprinkle 1 teaspoon of salt and, if you want, 2 teaspoons of sugar to balance out the acidity; mix everything well.

6. Let the salsa sit for about 10 minutes so the flavors meld together nicely; this also helps the heat from the jalapeno spread evenly.

7. If you prefer a hot salsa for canning, pour the mixture into a large pot and heat it slowly until almost boiling, stirring now and then.

8. Carefully ladle the salsa into the prepared jars, leaving about a 1/2 inch headspace at the top for expansion.

9. Wipe the rims of the jars clean, place the lids on and screw the bands on firmly but not too tight.

10. Process the jars in a boiling water bath for 15 minutes (or follow your altitude adjustments), then remove them and let them cool completely on a towel before storing.

Equipment Needed

1. Canning jars and lids (that you’ll need to sterilize by boiling in water for about 10 minutes)
2. Large pot (for heating the salsa and running the boiling water bath)
3. Large mixing bowl (to combine all the chopped ingredients)
4. Cutting board (for chopping tomatoes, onion, jalapeno peppers, garlic, and cilantro)
5. Chef’s knife (to dice and mince all your produce)
6. Ladle (to safely transfer the salsa into the jars)
7. Measuring cups and spoons (to get the lime juice, vinegar, salt, and sugar accurate)
8. Towel (for cooling down the jars once they come out of the water bath)

FAQ

Q: How long does it take to make and can this homemade salsa?

A: It usually takes about 30-40 minutes to prep, cook, and fill your jars.

Q: Can I adjust the spiciness of the salsa?

A: Yeah, totally. If you dont like too much heat, just use fewer jalapeno peppers or be sure to remove the seeds.

Q: Do i really need to use white vinegar in the recipe?

A: Yes, its important cause it helps with the canning process and adds a nice tang to the salsa.

Q: Can i store the salsa without canning it?

A: Absolutely, you can put it in the fridge in an airtight container and it should be good for about a week.

Q: Is it OK to substitute lime juice with another citrus juice?

A: Sure, you can try lemon juice if needed, but it might give the salsa a slightly different flavor.

How To Make And Can Homemade Salsa Recipe Substitutions and Variations

If you dont have fresh tomatoes, you can use a 14oz can of diced tomatoes (drain a bit of the extra juice so the salsa isnt too watery)
If you can’t find a white onion, red onions or even finely chopped shallots work fine though they might give a slightly different flavour
For jalapeno peppers, try serrano peppers if you like a bit more heat or substitute with a milder chile like Anaheim if you want less kick
If you dont love fresh cilantro, chopped parsley is a decent substitute that still adds a touch of freshness
Lime juice can be replaced with fresh lemon juice if thats what you have on hand, it changes the taste a bit but still works well in canning

Pro Tips

1. Let the salsa sit awhile longer than the 10 minutes if you can so the flavors really meld together. It tastes a lot better if you let it chill in the fridge overnight before you even think about canning it.
2. Make sure your jars are super clean and sterilized properly. I learned the hard way that even a little leftover residue can mess up the flavor or even cause issues with canning.
3. If you’re not a fan of too much heat, start with one jalapeno instead of two and add more later if you want it spicier. Tasting as you go can save you from a mouth full of unexpected heat.
4. When filling the jars, use a ruler or just eyeball it to keep that half inch space at the top. Having less space can cause pressure issues when you heat the salsa up for canning, and that ain’t fun.

How To Make And Can Homemade Salsa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Canning jars and lids (that you’ll need to sterilize by boiling in water for about 10 minutes)
2. Large pot (for heating the salsa and running the boiling water bath)
3. Large mixing bowl (to combine all the chopped ingredients)
4. Cutting board (for chopping tomatoes, onion, jalapeno peppers, garlic, and cilantro)
5. Chef’s knife (to dice and mince all your produce)
6. Ladle (to safely transfer the salsa into the jars)
7. Measuring cups and spoons (to get the lime juice, vinegar, salt, and sugar accurate)
8. Towel (for cooling down the jars once they come out of the water bath)

Ingredients

Fresh tomatoes, about 6 cups diced (roughly 6 medium tomatoes)
White onion, 1 medium finely chopped
Jalapeno peppers, 2 small (seeded if you dont like too much heat)
Garlic cloves, 3 minced
Fresh cilantro, 1/2 cup roughly chopped
Lime juice, from 2 limes (freshly squeezed)
White vinegar, 1/4 cup (helps with the canning process)
Salt, 1 teaspoon or to taste
Sugar, 2 teaspoons (optional, just to balance the acidity)

Directions

First, wash and sterilize your canning jars and lids by boiling them in water for about 10 minutes then set them aside to dry.
Dice the tomatoes until you have about 6 cups; chop the white onion finely and seed and chop the two small jalapeno peppers if you dont want too much heat.
Mince three garlic cloves and roughly chop 1/2 cup of fresh cilantro, then combine them with the tomatoes, onion, and peppers in a large mixing bowl.
Pour in fresh lime juice from two limes and 1/4 cup of white vinegar into the bowl; these both add tang and are key to the canning process.
Sprinkle 1 teaspoon of salt and, if you want, 2 teaspoons of sugar to balance out the acidity; mix everything well.
Let the salsa sit for about 10 minutes so the flavors meld together nicely; this also helps the heat from the jalapeno spread evenly.
If you prefer a hot salsa for canning, pour the mixture into a large pot and heat it slowly until almost boiling, stirring now and then.
Carefully ladle the salsa into the prepared jars, leaving about a 1/2 inch headspace at the top for expansion.
Wipe the rims of the jars clean, place the lids on and screw the bands on firmly but not too tight.
Process the jars in a boiling water bath for 15 minutes (or follow your altitude adjustments), then remove them and let them cool completely on a towel before storing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.