Fresh Homemade Salsa for Canning Recipe

Name: Fresh Homemade Salsa for Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 -40 tomatoes; 2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions); 5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers; 3 -4 chili peppers; 2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc; 1 cup lemon juice; 2 teaspoons garlic powder; 3 tablespoons salt; 4 teaspoons pepper; 5 tablespoons chopped cilantro, to taste

Servings: persons

1
Wash all jars, lids etc in the dishwasher.
2
Always wear gloves while preparing salsa!
3
Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins.
4
Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl.
5
(I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
6
Dice or cube all onions and peppers into the same bowl.
7
Add chopped cilantro.
8
(I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
9
Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
10
Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition.
11
Keep in mind as it sits for a while it will get a little bit hotter.
12
Fill jars leaving about 3/4 inch at the top.
13
Wipe off tops of the jars before putting lids on.
14
Screw lids tight then turn back about 1/4 turn.
15
Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
16
Cool jars.
17
Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

330

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 -40 tomatoes, 2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions), 5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers, 3 -4 chili peppers, and more.

Yes, Fresh Homemade Salsa for Canning falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Homemade Salsa for Canning

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions