Chunky Canned Salsa

Preserve the flavours of summer with this easy-to-follow Chunky Canned Salsa recipe. Add fresh tomatoes, onions, garlic, cilantro, and as many peppers as you need to customize the spice level. This salsa is delicious with tortilla chips, mixed with queso (salsa con queso), on eggs, or with Southwestern and Mexican recipes.

We’re at the edge of summer and the 17 tomato plants I started from seed have been incredibly prolific. We’re eating Cherry Tomato Caprese Salad on repeat to keep up with the cherry tomatoes and the Roma tomatoes are perfect for our annual batch of Passata and for canning salsa!

Chunky Canned Salsa

First things first. I want to thank a dear reader who requested a homemade salsa recipe and a dearer friend who gave me her ‘tried and true’ battle tested salsa recipe. Thank you both!

Now, without further ado, here is the BEST Chunky Salsa canning recipe you will find on the internet. I don’t say that lightly, it really is the best. It is almost identical to our favourite store-bought salsa, except that it is BETTER.

How is it better? Not only does it taste fresher, it is much lower in sodium and contains no additives or preservatives. This fresh tasting salsa contains garden ripened tomatoes, green bell peppers, homegrown jalapeño peppers, enhanced with local onions and garlic.

The fun doesn’t stop there. Apple cider vinegar, ground cumin, chopped fresh cilantro, salt and plenty of freshly ground black pepper provide those all-important background flavours.

Finally, homemade Passata (tomato sauce) and tomato paste provide even more depth of flavour and ensure the salsa is the proper consistency for dipping. This home canned salsa clings perfectly to tortilla chips without being dry or pasty.

The Details

Now. I’m not going to tell you this is a ‘simple’ or ‘easy’ canning recipe. Making salsa is a commitment and it will take the better part of day to complete. The good news is I have given you the simplest step-by-step instructions. If this is your first water bath canning experience or your hundredth, I am here for you!

Might I suggest hosting a canning party? It’s fun to split the work and visit with friends.

This home made salsa recipe makes approximately 9 pint or 18 half pint jars. Feel free to half the recipe or enjoy a portion as fresh tomato salsa before it goes in a jar. Canned Salsa also makes a great home food preservation gift for friends and family. 

Ingredients for Canned Salsa

Tomatoes peak in late August and early September. This is the perfect time of year to grab a 10 lb box and make salsa. Fresh, in season ingredients always provide the best flavour in canning recipes.

• Tomatoes
• Onions
• Garlic
• Green Bell Peppers
• Jalapeño Peppers
• Cilantro
• Apple Cider Vinegar
• Passata
• Tomato Paste
• Ground Cumin
• Salt
• Black Pepper
• Sugar

Choose ripe, yet firm vine ripened tomatoes for the best flavour. The best kind of tomatoes for salsa are ‘meaty’ or paste tomatoes like Roma, Beefsteak, or Big/Little Mama tomatoes.

Remember, you may not need to add sugar if the tomatoes are sweet, though you may need to add some acidity with a tablespoon or two of fresh lime juice or lemon juice.

Jalapeño peppers often vary in heat level according to growing conditions. The only way to tell how spicy they are is to taste them. Then you can adjust the amount you add according to your preferred spice level.

If the spiciest jalapeños still aren’t spicy enough, try adding chili peppers, Thai peppers, Habaneros, Ghost Peppers, or your favourite hot pepper. You do you and measure them with your heart.

How to Make Chunky Canned Salsa

Prepare the Tomatoes

To remove skin from tomatoes, bring a large pot (or Dutch oven) of water to boil (the same one you’ll use later for the salsa). Use the tip of a sharp knife to make a tiny ‘x’ on the blossom end.

Place 1/4 of the tomatoes in the boiling water for two minutes. Remove tomatoes with a slotted spoon and immediately place them in a sink of ice cold water. Allow them to cool slightly, then remove the skins and set aside. Repeat with remaining tomatoes in small batches.

Next, slice skinned tomatoes into 8 wedges, then remove the seeds and discard with the core. Place tomates in large pot or Dutch oven.

Preparing the Vegetables

Peel and small dice enough onions to equal 3 cups chopped onions (two large onions). Peel and mince enough garlic to equal 1/4 cup (6 -7 cloves depending on size of garlic). Place onions and garlic in the pot containing the tomatoes.

Wash, core, and de-seed two large green bell peppers. Dice enough to equal 1 3/4 – 2 cups. Next, use gloves to wash, core, and de-seed 4-5 jalapeño peppers. Finely dice enough jalapeño peppers to equal 1/2 cup. Add the chopped green bell peppers and fine diced jalapeños to the tomato mixture.

Finally, add the tomato sauce, tomato paste, apple cider vinegar, ground cumin, chopped fresh cilantro, coarse salt, and freshly ground black pepper to the pot. Mix well.

Prepare Canning Equipment

The following sections contain affiliate links for useful tools you might need to make this recipe. I make a few cents per Amazon purchase at no cost to you.

Inspect and wash 10 pint (500 ml) or 20 half pint (250 ml) jars and lids in hot soapy water; rinse well. Next, fill a water bath canner (with a jar rack) with water. Place a 2 cup heat proof measuring cup and jar funnel in the water. Cover and allow water to heat up as you prepare the jars and lids.

Preheat the oven to 250 F. Place jars upside down in a high sided baking pan with about an inch of water in it. Sterilize jars in oven for 10-15 minutes.

Add corresponding washed lids and rings to a pot with enough water to cover. Bring to a slight boil then reduce heat and keep hot until ready to use.

Bring salsa to a boil over high heat, stirring occasionally for approximately 15 minutes cook time. Taste and adjust seasoning. This is a good time to add the sugar, if needed.

Processing Salsa in a Water Bath Canner

Filling the Jars

Remove the measuring cup and funnel from the boiling water bath. Use a jar grabber to remove two sterilized jars from the oven.

Place funnel on one jar, then fill the measuring cup with hot salsa (stir the salsa first to ensure even distribution equally of vegetables and liquid) and pour the salsa into the funnel. Fill the jar, leaving 1/2-inch headspace. Move the funnel over and fill the second jar.

Gently tap the jars on the counter to remove any air then use a damp paper towel to wipe the jar rims.

Use a magnetic jar grabber to fish a lid out of the hot water. Place it on one jar and then grab a sealing ring. Tighten the ring only slightly, do not over tighten. Place the lid on the second jar of salsa.

Hot Water Bath Processing

Place jars in the water bath canner.

Fill remaining jars with hot salsa (two at a time). Arrange jars in the water bath canner so they are not touching. When it reaches a full rolling boil, process salsa for 15 minutes total time (see chart). Ensure there is always at least one inch of boiling water above the jars. Replenish water as needed with boiling water.

After 15 minutes, remove jars from the boiling water bath and place on a counter to cool. Process remaining jars as outlined.

Canned Salsa is ready to eat immediately and will keep for up to two years stored in a cool dark place.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Chunky Canned Salsa recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!