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    Home > Mexican Southwest Recipes > Fresh Homemade Salsa Recipe For Canning

    Fresh Homemade Salsa Recipe For Canning

    Published: Oct 9, 2011 · Modified: Aug 22, 2021 by Lea Ann Brown · This post may contain affiliate links

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    Homemade Salsa Recipe for canning

    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.

    Homemade Salsa Recipe for Canning.

    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
    Homemade Salsa Recipe for Canning.

    Canned Homemade Salsa

    A recipe for canning salsa
    4.50 from 4 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 3 pints
    Calories: 234kcal
    Author: Lea Ann Brown

    Ingredients

    • 6 large tomatoes quartered, about 7-8 cups
    • 1/2 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
    • 1/2 teaspoons chile powder I used more and used a mild Chile Ancho
    • Salt and pepper to taste
    • 3 Tablespoons olive oil
    • 1 lime juiced
    • 1/2 cup seasoned rice vinegar
    • 1 teaspoon smoked paprika
    • 1 teaspoon Mexican oregano dried
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    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

    Calories: 234kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 871mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4092IU | Vitamin C: 123mg | Calcium: 61mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Looking for a quick salsa recipe that’s not cooked and uses canned tomatoes. Ready in a jiff, you won’t want to miss:

    Essential Mexican Restaurant Style Salsa

    Homemade Mexican Restaurant Style Salsa with lime and cilantro

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Rochelle says

      September 18, 2022 at 8:28 am

      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 😊

      Reply
    2. Morenutty says

      August 10, 2019 at 9:21 am

      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.

      Reply
    3. Angie says

      August 18, 2013 at 8:42 am

      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.

      Reply
      • Lea Ann says

        January 26, 2014 at 2:14 pm

        Thanks so much Angie.

        Reply
    4. Julie says

      August 02, 2013 at 8:04 pm

      This sounds delicious! I would like to know what the shelf life is, as well.

      Reply
      • Lea Ann says

        August 04, 2013 at 6:46 am

        I’d say for at least a year, assuming that the canning process was successful. Thanks for stopping by and the question.

        Reply
    5. Jeanette says

      October 27, 2012 at 3:23 pm

      Is this recipe really for 6 tomatoes? Because it seems there are as many jalapenos or hot peppers as there are tomatoes?

      Reply
      • Lea Ann says

        October 28, 2012 at 8:53 am

        I sent you an email. Thanks for the question.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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