Canning homemade Mexican-style salsa: A flavor-packed tradition
Updated: Sep 27
Salsa is one of those things I never seem to have enough of. We go through jars of it with chips, on tacos, even on eggs, so when the tomatoes and peppers all come in at once, I can a big batch to last all year. This is the tested recipe I trust, and it’s an easy one even if you’re new to canning ;) Here’s how I make it.
Why can your own salsa?
Canning your homemade salsa has multiple benefits:
Control the ingredients: You pick the tomatoes, the peppers and how hot it gets.
Preserve peak flavor: Summer tomatoes and peppers, all year long.
Reduce food waste: A great way to use up a glut of tomatoes.
Save money: Much cheaper than store-bought, especially with garden produce.
Here’s what goes into my salsa:
Tomatoes: Ripe Roma or other paste tomatoes work best because they’re less watery. Regular slicing tomatoes work too, they just need a lot longer to cook down.
Peppers: Jalapeños for mild heat, serranos for a kick, or a mix for a balanced spice level (but always keep the same total quantity as stated in the recipe).
Onions and garlic: Essential for depth and savory notes.
Fresh cilantro: Adds a vibrant, herby flavor (optional if you prefer cilantro-free salsa).
Bottled lemon juice: This is what makes the salsa acidic enough to can, so it’s measured, not added to taste.
Salt and spices: Adjust to taste; cumin and paprika are great additions.
Ingredients
Makes about 16–18 pint jars (I made a half batch and got 7 half-pints)
7 quarts of peeled, cored, chopped paste tomatoes (Roma type)
4 cups of seeded, chopped long green chiles (or bell peppers; I mixed in some red peppers, same total amount)
5 cups of chopped onion
½ cup of seeded, finely chopped jalapeños
6 garlic cloves, finely chopped
2 cups of bottled lemon juice
2 tablespoons of salt and 1 tablespoon of black pepper
Optional: 2 tablespoons of ground cumin, 3 tablespoons of oregano and 2 tablespoons of fresh cilantro
Preparing for canning
Before you start, gather your canning supplies:
Canning jars: Half-pint or pint mason jars with new two-piece lids.
Large pot: For cooking the salsa.
Water bath canner: Or a big, deep pot with a rack, deep enough to cover the jars with an inch of water. I keep my clean jars hot in it until I fill them.
Canning tools: A jar lifter, funnel, and ladle are helpful.
How I make and can salsa
1. Prepare the salsa
Peel, core and chop the tomatoes (a quick dip in boiling water and the skins slip right off; I save mine to make tomato skin powder). Seed and chop the chiles and jalapeños (you can roast the chiles first to peel them). Put everything except the spices in a large pot, bring to a boil, and simmer 10 minutes. Add the spices and simmer 20 minutes more.
2. Fill the jars
For this batch I halved everything (lemon juice included) and used half-pint jars, which get the same time as pints.
Use a funnel to ladle the hot salsa into hot jars, leaving ½ inch of headspace at the top.
Remove any air bubbles by running a knife or skewer along the inside of the jar.
Wipe the rims clean, put the lids on and screw the bands on fingertip-tight.
3. Process the jars
Place the jars on a rack in your water bath canner with at least 1 inch of water over the tops.
Bring it to a rolling boil, then start the timer: 20 minutes for half-pints or pints if you’re between 1,001 and 6,000 feet (I’m at 2,273 feet, so 20 minutes it is), 15 minutes at 1,000 feet or below, or 25 minutes above 6,000 feet. More on that in my altitude chart.
4. Cool and store
Turn off the heat, take the lid off the canner and let the jars sit in the water for 5 minutes.
Then lift them out with a jar lifter onto a towel on the counter and let them cool undisturbed for 12–24 hours, then check the seals (the lids shouldn’t flex when you press the center).
Take the bands off first, then store the jars in a cool, dark place for up to one year.
A couple of tips
Safety first: This is the tested NCHFP Tomato Salsa with Paste Tomatoes recipe, so I stick to the amounts of tomatoes, peppers, onions and lemon juice and only play with the spices. That balance is what makes it acidic enough to can safely (here’s why that matters).
Label your jars: I put the date and the type of salsa on every jar, on removable labels so the jars are easy to reuse.
There’s nothing like opening a jar of my own salsa in the middle of winter. We have it with tortilla chips, on tacos, and a few jars always end up as gifts (and people always ask for more ;)). Happy canning!
Have you tried canning salsa before? Share your tips or favorite recipes in the comments below! 🌶️
Prefer a green salsa? Try my salsa verde with tomatillos or the one I make with green tomatoes.
More Mexican-inspired jars: my enchilada sauce and a spicy tomato and jalapeño jam.
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