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Homemade Water-Bath Salsa

Close-up of vibrant, chunky homemade salsa in a glass jar, garnished with a cilantro leaf.
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A tested recipe for preserving chunky or smooth garden salsa using a water-bath canning method. Customize the spice level to your preference.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped tomatoes (about 4.5 lbs)
  • 1.5 cups chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 1 large)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste (optional)

Instructions

  1. Prepare your water-bath canner by filling it with water and bringing it to a simmer. Have your canning jars, lids, and rings ready.
  2. In a large pot, combine the chopped tomatoes, onions, bell peppers, jalapeño peppers, and minced garlic.
  3. Add the lime juice, cumin, oregano, salt, and cayenne pepper (if using). Stir everything together.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and simmer for 10 minutes, stirring frequently. If you prefer a smoother salsa, you can use an immersion blender at this stage, or mash some of the tomatoes with a potato masher.
  6. Ladle the hot salsa into hot, sterilized canning jars, leaving a 1/2-inch headspace.
  7. Wipe the rims of the jars clean and place the lids on. Screw on the bands fingertip tight.
  8. Carefully place the jars into the simmering water-bath canner, ensuring they are covered by at least 1-2 inches of water.
  9. Process the jars for 15 minutes for pints or 20 minutes for quarts, adjusting for altitude if necessary.
  10. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  11. Carefully remove the jars from the canner and place them on a towel-lined counter to cool completely. You should hear the lids pop as they seal.
  12. Check seals after 12-24 hours. Remove bands, wipe jars clean, and store sealed jars in a cool, dark place. Refrigerate any unsealed jars.

Notes

  • For a smoother salsa, you can process the ingredients in a food processor before cooking, or use an immersion blender after simmering.
  • Adjust the amount of jalapeño peppers and seeds to control the heat level. For a spicier salsa, leave some seeds in or add more jalapeños.
  • Ensure your tomatoes are ripe for the best flavor.
  • Always follow safe canning practices for water-bath processing.

Nutrition

Find it online: https://fooddexterity.com/homemade-salsa/