A Fresh Homemade Salsa Recipe for Canning. A batch of this will keep you warm all Winter long. Full of flavor, your tortilla chips will thank you.
Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage.
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.
It’s been almost a year since I got the recipe. I didn’t want to attempt to make it until our seasonal fresh vegetables were in all their glory.
I canned eight quarts three weeks ago, and another eight quarts this past weekend. I’m thrilled to have this recipe because I’ve never had a good homemade Mexican salsa recipe for canning.
It’s a great combination of flavors which I attribute to the fresh and local vegetables, a good quality chile powder, seasoned rice vinegar and my mistaken addition of smoked paprika… and too much of it. We actually ended up liking the smoky flavor. Smoked paprika is a necessity for any pantry. So many ways to use it to bring a beautiful flavor to your favorite dishes. One of my favorite ways to use it, is to liven up my Homemade Taco Seasoning. I’ve included an affiliate link if you’d like to browse brands.
Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
This recipe is for one batch. I quadrupled it to make eight quarts. You should give this canned salsa recipe a try. You’ll be glad you did when the snow is flying.
Homemade Salsa Recipe For Canning
I hope you give this homemade salsa recipe a try and if you do, please come back and give it a star rating. Your input is valuable for me to develop future recipes.
And if you have a favorite homemade salsa recipe for canning, let me know, I’d love to give it a try.
More Salsa Recipes
- Essential Mexican Restaurant Style Salsa
- Chipotle Black Bean Corn Salsa
- Homemade Roasted Tomatillo Salsa
- Peacho-De gallo, Peach Salsa Recipe
Ingredients
- 6 large tomatoes quartered, about 7-8 cups
- ½ bunch cilantro chopped
- 2 clove garlic rough chopped
- 1 sweet onion rough chopped
- 1 red bell pepper rough chopped
- 5 jalapeno peppers seed and veins removed and chopped
- 1 habanero pepper a habanero did not get included in my salsa, I substituted a couple more jalapeno
- ½ teaspoons chile powder I used more and used a mild Chile Ancho
- Salt and pepper to taste
- 3 Tablespoons olive oil
- 1 lime juiced
- ½ cup seasoned rice vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano dried
Instructions
- Rough chop all vegetables and using pulse button grind each in a food processor as you go. I like my salsa chunky so just a few whirls did the job.
- Place all vegetables in a large bowl and add seasonings, tossing well to blend.
- Place salsa in canning jars and water bath for 15 minutes.
Nutrition
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Exactly what I needed to use up a large abundance of tomatoes and peppers. Nice that I didn’t have to cook it first. The taste is fresh and I could adjust the heat level to my taste. Thanks 😊
There’s a huge disparity between a Roma and a Beefsteak. I tend to be a volumetric, what does the tomato quantity translate to in cups.
I have been searching, searching, searching for a recipe for salsa that can be canned and still tastes fresh from the garden, and I’m so glad I came across this recipe! I have to admit, I’m a bit nervous about it keeping all winter, especially since I’m getting ready to make about 8-10 times the amount. I know you’ve addressed shelf life in your comments but any reassurance would be so appreciated. Thanks so much for the recipe! I gave it a trial run yesterday, and it was delicious! Just added a couple tsps. of cumin since we’re a cumin-loving family.
Thanks so much Angie.
This sounds delicious! I would like to know what the shelf life is, as well.
I’d say for at least a year, assuming that the canning process was successful. Thanks for stopping by and the question.
Is this recipe really for 6 tomatoes? Because it seems there are as many jalapenos or hot peppers as there are tomatoes?
I sent you an email. Thanks for the question.