Tomato Salsa for Canning Recipe

Name: Tomato Salsa for Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups diced tomatoes (do not removes skins or seeds); 3 large yellow bell peppers, small diced; 2 large green bell peppers, small diced; 2 large onions, fine diced (or run through food processor); 4 large jalapeno peppers, finely diced with seeds removed; 2 tablespoons salt; ½ cup sugar; ½ cup tomato sauce; 1 cup bottled lime juice; 4 teaspoons minced garlic (I use the jarred minced garlic); 3 tablespoons cilantro, paste (available in fresh herb section of grocery)

Servings: persons

½ cups diced tomatoes (do not removes skins or seeds)
3 large yellow bell peppers, small diced
2 large green bell peppers, small diced
2 large onions, fine diced (or run through food processor)
4 large jalapeno peppers, finely diced with seeds removed
2 tablespoons salt
½ cup sugar
½ cup tomato sauce
1 cup bottled lime juice
4 teaspoons minced garlic (I use the jarred minced garlic)
3 tablespoons cilantro, paste (available in fresh herb section of grocery)

1
Dice tomatoes and place in fine mesh colander to drain extra juice/water.
2
While tomatoes are draining, dice remaining vegetables and place in large pot.
3
Add salt, sugar, tomato sauce, and garlic.
4
Stir cilantro paste into lime juice and stir to break up paste.
5
Add tomatoes to pot and stir well.
6
Bring just to a boil, then ladle into sterilized pint-sized jars.
7
Place lids and bands on jars and place in pressure canner (NOT pressure cooker) with water level midway up sides of jars.
8
Position and lock canner lid, then heat until steady stream of stem releases from top of canner; allow to vent for 10 minutes.
9
Place weight on canner and bring up to pressure - once canner reaches pressure, process for 12 minutes.
10
Remove canner from heat and allow to cool for 30 minutes.
11
Remove jars from canner and place in cool draft-free area to cool and seal.
12
Jars that do not seal can be placed in refrigerator and used within a couple weeks.
13
Salsa is best if it is chilled prior to use.

225

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ½ cups diced tomatoes (do not removes skins or seeds), 3 large yellow bell peppers, small diced, 2 large green bell peppers, small diced, 2 large onions, fine diced (or run through food processor), and more.

Yes, Tomato 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!

Tomato Salsa for Canning

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions