I recently created this salsa with 10 cups of ripe tomatoes, chopped onion, green bell pepper and finely sliced jalapenos. A mix of garlic, fresh cilantro, lime juice and vinegar balances the natural acidity and spice. This easy salsa recipe is a vibrant blend perfect for canning and savoring later.

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I love making homemade salsa whenever I get a chance and this recipe is one of my favorites. I start with 10 cups of chopped ripe tomatoes and mix in 1 cup of chopped onion along with a 1/2 cup of chopped green bell pepper that gives the salsa a little extra crunch.

I add two or three finely chopped jalapeno peppers – I usually remove the seeds so it isnt too spicy – 1/2 cup fresh cilantro and 6 cloves of minced garlic to really pack the flavor. Next comes the tangy mixture of 1/4 cup fresh lime juice and 1/4 cup vinegar, which balances the sweetness of the tomatoes perfectly, with a tablespoon of salt and 1/2 teaspoon black pepper rounding out the taste.

This recipe is ideal for those exploring canned salsa recipes and preserving tomatoes in a way that keeps the fresh salsa vibe alive. The easy step by step canning instructions make it perfect for a quick snack or appetizer.

Why I Like this Recipe

I love this recipe for a number of reasons. First, I love how fresh the tomatoes taste when they’re chopped up and cooked down into a chunky, bright salsa. Second, I really enjoy the mix of textures from the crunchy green bell pepper and soft tomatoes, plus the kick from the jalapenos keeps it interesting. Third, I like that I can preserve it in jars so I end up with a tasty snack whenever I want without having to make it all over again. And lastly, I appreciate how easy it is to follow and still get a homemade feel that makes every bite feel like a summer day.

This is how I usually make my salsa. I start off by sterilizing my canning jars and lids so I know they’re super clean. Then I chop up about 10 medium ripe tomatoes until I got roughly 10 cups of chopped tomatoes. I dice one large onion and half a cup of green bell pepper. After that, I chop 2 or 3 jalapeno peppers, making sure to remove the seeds if I don’t wanna deal with too much heat. I also chop half a cup of fresh cilantro and mince 6 garlic cloves.

Once everything is prepped, I throw all the chopped veggies, cilantro and garlic into a big pot and add 1/4 cup fresh lime juice, 1/4 cup vinegar (either white or apple cider works good), 1 tablespoon of salt, and half a teaspoon of black pepper. I bring it all to a simmer on a medium heat for about 15 to 20 minutes so all the flavors can mix together well.

After the simmer, I carefully ladle the hot salsa into my sterilized jars, leaving about a half inch of space at the top. I run a clean spatula around the inside of the jar to get rid of any air bubbles and wipe the rims clean before putting on the lids. Then I place the jars into a boiling water bath canner for 15 minutes (remember to adjust the time if you’re at a different altitude) and let them cool completely so they seal tight.

I love that this recipe gives me a homemade appetizer or snack that i can keep on hand anytime. It’s simple, tasty, and gives me a little taste of summer even when it’s cold outside.

Ingredients

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Tomatoes: Loaded with flavor, vitamins, and some carbs; they add a natural sweetness to the salsa.
Onions: Crunchy onions bring valuable fiber and a pinch of protein, boosting every bite in the mix.
Jalapeno Peppers: Fiery jalapenos add spice, antioxidants, and a kick that makes the salsa extra lively.
Cilantro: Cilantro gives a fresh herbal note and is a good source of micronutrients that help overall health.
Lime Juice: Tart lime juice brightens the salsa, provides vitamin C, and perfectly balances the flavors.
Vinegar: Vinegar gives the necessary acidity for canning and adds a subtle tang that helps preserve taste.
Garlic & Seasoning: Minced garlic enhances flavor with immunity benefits while salt and pepper balance and preserve aroma.

Ingredient Quantities

10 cups chopped ripe tomatoes (about 10 medium tomatoes)

1 cup chopped onion (1 large onion)

1/2 cup chopped green bell pepper for a bit extra crunch

2 to 3 finely chopped jalapeno peppers, seeds removed if you like it less spicy

1/2 cup chopped fresh cilantro

6 cloves minced garlic

1/4 cup fresh lime juice

1/4 cup vinegar (white or apple cider works great for proper acidity)

1 tablespoon salt

1/2 teaspoon black pepper

How to Make this

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1. Start by sterilizing your canning jars and lids so they’re totally clean and ready to use.

2. Chop about 10 medium tomatoes until you get roughly 10 cups of chopped tomatoes.

3. Dice one large onion and 1/2 cup of green bell pepper; then chop 2 or 3 jalapeno peppers (remove the seeds if you dont like it spicy).

4. Finely chop 1/2 cup of fresh cilantro and mince 6 garlic cloves.

5. In a large pot mix together the tomatoes, onion, green bell pepper, jalapenos, cilantro, and garlic.

6. Add 1/4 cup of fresh lime juice, 1/4 cup of vinegar, 1 tablespoon of salt, and 1/2 teaspoon of black pepper into the pot.

7. Bring the mixture to a simmer on medium heat and let it cook for about 15 to 20 minutes so the flavors combine well.

8. Carefully ladle the hot salsa into your sterilized jars, leaving about half an inch of headspace at the top.

9. Run a clean spatula around the inside of the jar to remove any air bubbles, then wipe the rims and secure the lids.

10. Process the jars in a boiling water bath canner for 15 minutes (adjust time for altitude), then let them cool completely to seal before storing.

Equipment Needed

1. Canning jars and lids
2. A pot for sterilizing jars
3. A sturdy cutting board
4. A sharp knife for chopping and dicing
5. A large cooking pot for simmering the salsa
6. Measuring cups and spoons to get lime juice, vinegar, salt, and pepper right
7. A ladle for transferring the hot salsa into the jars
8. A spatula to run around the inside of the jars and remove air bubbles
9. A boiling water bath canner (or a large pot set up for the water bath process)
10. Tongs or a jar lifter for safely handling the hot jars

FAQ

Q: Can I use canned tomatoes instead of fresh ones?

A: Yes, but fresh tomatoes gives the best flavor. If you use canned tomatoes, make sure to drain them well so your salsa wont end up watery.

Q: How long does this homemade salsa last?

A: If kept in an airtight container in the fridge, your salsa should last about 5 to 7 days.

Q: Do I need to can the salsa at home?

A: Canning isnt needed unless you want to store it for longer. Fresh salsa tastes great, too.

Q: How can I adjust the spice level?

A: You can control the heat by using less jalapeno peppers or removing most of the seeds if you dont like too much spice.

Q: Can I prep the salsa ahead of time?

A: Yup, you can chop and mix the ingredients a day or two early, but its best to let the flavors meld for a few hours before serving.

How To Make And Can Homemade Salsa Recipe Substitutions and Variations

If you dont have fresh ripe tomatoes then canned diced tomatoes (well-drained) can work, but reduce any extra liquid.
Instead of a large onion you can use a red onion for a slightly sweeter flavor, though the taste will be a bit different.
If you cant find a green bell pepper try red or yellow bell peppers to add a nice touch of natural sweetness.
For the jalapeno peppers you could swap in Anaheim or serrano peppers if you want an alternative level of heat.
If you arent a huge fan of cilantro, flat-leaf parsley is a decent replacement, though it wont have exactly the same punch.

Pro Tips

1. For an extra punch of flavor, try roasting your tomatoes a little before you chop ’em up. It brings out a sweet, smoky taste that makes the salsa extra yummy.

2. Be extra careful when handling the jalapeno peppers. Removing all the seeds really helps if you dont want your salsa too spicy, but if you like a kick, leave a few.

3. When sterilizing your jars, it helps to boil ’em for about 10 extra minutes. This extra step makes sure all germs are gone so your salsa stays fresh longer.

4. Once you’ve canned your salsa, let it sit for a few days before eating. Giving the flavors a chance to blend really transforms the taste.

How To Make And Can Homemade Salsa Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Canning jars and lids
2. A pot for sterilizing jars
3. A sturdy cutting board
4. A sharp knife for chopping and dicing
5. A large cooking pot for simmering the salsa
6. Measuring cups and spoons to get lime juice, vinegar, salt, and pepper right
7. A ladle for transferring the hot salsa into the jars
8. A spatula to run around the inside of the jars and remove air bubbles
9. A boiling water bath canner (or a large pot set up for the water bath process)
10. Tongs or a jar lifter for safely handling the hot jars

Ingredients

10 cups chopped ripe tomatoes (about 10 medium tomatoes)
1 cup chopped onion (1 large onion)
1/2 cup chopped green bell pepper for a bit extra crunch
2 to 3 finely chopped jalapeno peppers, seeds removed if you like it less spicy
1/2 cup chopped fresh cilantro
6 cloves minced garlic
1/4 cup fresh lime juice
1/4 cup vinegar (white or apple cider works great for proper acidity)
1 tablespoon salt
1/2 teaspoon black pepper

Directions

Start by sterilizing your canning jars and lids so they're totally clean and ready to use.
Chop about 10 medium tomatoes until you get roughly 10 cups of chopped tomatoes.
Dice one large onion and 1/2 cup of green bell pepper; then chop 2 or 3 jalapeno peppers (remove the seeds if you dont like it spicy).
Finely chop 1/2 cup of fresh cilantro and mince 6 garlic cloves.
In a large pot mix together the tomatoes, onion, green bell pepper, jalapenos, cilantro, and garlic.
Add 1/4 cup of fresh lime juice, 1/4 cup of vinegar, 1 tablespoon of salt, and 1/2 teaspoon of black pepper into the pot.
Bring the mixture to a simmer on medium heat and let it cook for about 15 to 20 minutes so the flavors combine well.
Carefully ladle the hot salsa into your sterilized jars, leaving about half an inch of headspace at the top.
Run a clean spatula around the inside of the jar to remove any air bubbles, then wipe the rims and secure the lids.
Process the jars in a boiling water bath canner for 15 minutes (adjust time for altitude), then let them cool completely to seal 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.