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Homemade Salsa Recipe for Canning.

Canned Homemade Salsa

A recipe for canning salsa
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 pints
Calories 234kcal


  • 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


  • 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.


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