Easy Homemade Salsa - How to Can Salsa

Learn how to make delicious homemade salsa with this easy recipe! I'm sharing my expert tips for how to can salsa like a pro, get that perfect texture, use a water bath canner, and more. Make your very own garden-fresh salsa in just a few hours with 6 ingredients!

If you've been wanting to learn how to can salsa, I'll walk you through my process step-by-step.

You’ll need just a few simple ingredients: fresh tomatoes, tomato paste, peppers, onion, garlic, vinegar, and spices.

This is a small batch canning recipe that’s easy to double or even triple, depending on the size of your harvest.

My Grandma's Not-So-Secret Garden Salsa Recipe

Back when my grandma made this recipe, her garden was a lifeline on their rural Kansas farm. She and my grandpa grew bushels of state-fair-worthy tomatoes and peppers, and her canner was always simmering and hissing on the stove in their farmhouse kitchen.

Her homemade peach preserves, canned corn, dill pickles, canned peaches in syrup and salsa set the gold standard for me.

These super functional foods make weeknight meal prep a breeze when everyone’s hungry, and I’ve forgotten to set something out for supper. Pictured below are a few of my favorite recipes from her!

I've taken her original salsa recipe and simplified it for the modern mom who wants to make food from scratch using fresh, garden-grown ingredients. No complicated steps, just basic equipment, and hopefully a kitchen that stays somewhat clean while we work.

I'm sharing the best way that works for me! As a busy mom of three, canning is a hobby that fits nicely into our go-go-go lifestyle.

Making really good homemade salsa is totally worth the effort, I promise! I'll cover everything from selecting the perfect tomatoes and essential ingredients for the salsa mixture to using the right equipment, like jars and water bath canners. 

In this easy-to-follow guide, I'll walk you through the simple steps to create delicious salsa right in your own kitchen. Use the jump-to button above to find what you need, fast!

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Why This Homemade Salsa Recipe Works

• Homemade salsa is made with fresh, ripe ingredients from your garden or the farmers' market.
• You control what goes in—no preservatives or artificial flavors. You can customize the spice level and flavor to your liking, which is hard to do with store-bought options.
• Using homegrown or high-quality ingredients ensures better taste, and making large batches can save money by letting you enjoy fresh salsa year-round.

How to Choose the Right Tomatoes for Salsa

The best tomatoes for homemade salsa are Roma, San Marzano, and Amish Paste tomatoes. These are the go-to choice for many salsa makers.

They have fewer seeds, less juice, and thick flesh, which means you get a nice, thick salsa without having to cook off a lot of excess liquid. Their flavor is sweet and slightly tangy, perfect for a balanced salsa. 

Roma tomatoes are the easiest tomatoes to find if you are buying tomatoes at the grocery store. In fact, most salsa is made with this common variety -- but they aren't my first choice.

I absolutely love love love growing San Marzano in the garden. They are easy growers with an unmatched sweet flavor. San Marzano tomatoes have a firm texture, fewer seeds, and less water content, which makes them ideal for salsa. 

My least favorite tomatoes for this recipe are the Amish Paste, and honestly, my reasons might be my own human bias.  I've been growing Amish Paste tomatoes for almost a decade, and I thought they were just fine until I started growing the San Marzanos.  

There's no comparison between the two.  So, take that for what it's worth -- it's just my opinion.

Helpful tools for Making Salsa

1. An immersion blender, vegetable chopper or food processor: used for pureeing or pulsing the cooked mixture to your favorite chunky or smooth texture. Today I kept my salsa chunky and used the veggie chopper.
2. Alternatively, you can process tomatoes by running them through a food mill instead of blanching, peeling, etc.
3. A reliable water bath canner: This will ensure the right temperature and water level for safe preservation. I'm linking my Presto canner, which is compatible with my induction range. I use it for both pressure canning and water bath canning. Ideally, the pot should be at least 3 inches deeper than the height of the jar you are canning.
4. Large stock pot: For making salsa, you’ll want to use a large, heavy-bottomed stainless steel stock pot or enameled dutch oven. They won’t react with the acidic tomatoes and vinegar, keeping the flavor pure and preventing any metallic taste.
5. Jar lifter: This comes in handy for lifting hot jars out of the canner as easily as possible. I've linked a jar lifter that includes a funnel, magnetic lid lifter, and a bubble popper at a reasonable price with good reviews.
6. Canning jars: I'm linking to amazon to show you canning jars, but I recommend buying locally for a lower price. Pickles are most often canned in wide-mouth quart jars. Use a new lid every time you can, but the jars and rings can be used over and over again.
7. Canning lids & rings: If you are buying new jars, they will have lids and rings.  I've been using For Jars USA lids for the past several seasons and have had a 100% success rate with the seal. Use my code MEG10 to save on your first order.

Ingredients for Canning Salsa

• Tomatoes - peeled, cored, and chopped. See tips below for choosing the best tomatoes for making salsa. If you have a tomato mill, running the tomatoes through it to remove skins and seeds is a great idea, but don't worry if you don't have one. I don't, and my salsa is still good!
• Onion - I like to use a white onion because of the crisp, clean flavor. Yellow or red would also be fine
• Bell peppers & jalapeño peppers - seeds removed and chopped
• Garlic cloves - minced
• Tomato paste - This is optional, but will make a thicker salsa. If you are not running your tomatoes through a mill, I recommend adding it.
• White vinegar or lemon juice
• Salt, pepper, cumin, smoked paprika, dried cilantro - all to taste

See recipe card for quantities.

How to Make Salsa

Prepare the Ingredients

• Tomatoes: Start by peeling the tomatoes. To do this, cut a small "X" on the bottom of each tomato. Boil a large pot of water and drop the tomatoes in for 30-60 seconds, then transfer them immediately to a bowl of ice water. The skins should peel off easily. Core the tomatoes (remove the tough center) and chop them into small pieces.
• Other Vegetables: Chop the onion and bell peppers into small pieces. Remove the seeds from the jalapeño peppers to reduce heat, then finely chop them. Mince the garlic cloves.

Cook the Salsa

• Place a large stainless steel pot or non-reactive dutch oven on the stove. Add the chopped tomatoes, onion, bell peppers, jalapeño peppers, minced garlic, and tomato paste (if using) into the pot. Pour in the vinegar or lemon juice.
• Add your desired amount of salt, pepper, cumin, smoked paprika, and dried cilantro. Stir everything together until well mixed.
• Turn the heat to medium and bring the mixture to a simmer. Let it cook for about 30 minutes, stirring often to prevent sticking or burning. The salsa should thicken as it cooks.

How to Can Salsa Using the Water Bath Method

Prepare for Canning

• While the salsa is simmering, prepare your water bath canner. Fill it with enough water to cover the jars by at least 1 inch and bring it to a simmer.
• Wash the mason jars, lids, and rings in hot soapy water. Rinse well. Place the jars in the simmering water in the canner to keep them hot until ready to use. (Keeping them hot prevents the jars from cracking when you pour in the hot salsa.) It is not necessary to sterilize jars anymore, per the USDA.
• Place the lids in a small pot of simmering water to soften the sealing compound.

Fill the Jars

• Once the salsa has simmered for 30 minutes, remove the jars from the canner using a jar lifter, and place them on a towel.
• Use a funnel to pour the hot salsa into the jars, leaving about ½ inch of space at the top (this is called headspace). This space allows the salsa to expand during processing.
• Remove any air bubbles by running a non-metallic utensil (like a plastic knife or a spatula) around the inside edge of the jars. Wipe the top of the jar with a clean, damp cloth to remove any salsa residue.

Seal and Process the Jars

• Place the lids on the jars, and screw the rings on until they are fingertip-tight (not too tight, just snug).
• Using a jar lifter, place the jars into the canner. Make sure the water covers the jars by at least 1 inch.
• Bring the hot water bath to a full rolling boil. Once boiling, start your processing time for 40 minutes. Keep the water boiling the whole time.
• After 40 minutes, the canning process is complete. Turn off the heat and let the jars sit in the hot water for 10 more minutes.

Cool and Store the Jars

• Carefully remove the jars from the canner using the jar lifter and place them on a towel, baking sheet on a hot pad or cooling rack. Leave them undisturbed at room temperature for 24 hours.
• After 24 hours, check the seals by pressing the center of each lid. If the lid doesn’t pop up and down, it’s sealed properly. If it does, refrigerate and use those jars first.
• Remove the rings, label the jars with the date, and store them in a cool, dark place. Properly sealed jars should last up to a year.

Variations

1. Roasted Salsa: Roast the tomatoes, onions, bell peppers, jalapeños, and garlic in the oven at 400°F until they're slightly charred (about 15-20 minutes). This adds a smoky flavor to your salsa. After roasting, chop the veggies (if not already done) and proceed with the recipe as usual.

 2. Fruit Salsa: Mix in some chopped fruits like peaches, mangoes, or pineapple to give the salsa a sweet and spicy twist. About 2 cups of fruit should do the trick. Add a bit more acid (like lime juice) to balance the sweetness of the fruit.

3. Smoky Chipotle Salsa: Add 1-2 chipotle peppers in adobo sauce, finely chopped, for a rich, smoky heat. You can also add a teaspoon of the adobo sauce for extra smokiness. Taste and adjust the heat level with more or fewer peppers depending on your preference.

4. Corn and Black Bean Salsa: Mix in a can of drained black beans and a cup of corn (frozen or fresh). This makes for a heartier salsa that’s great as a dip or topping. Consider adding a bit of lime juice and fresh cilantro for a refreshing twist.

Storage

This canned salsa recipe can be stored for up to 18 months, or as directed by the jar lids you use. For best quality and flavor, try to use your canned salsa within a year. It’s still safe to eat after that, but the taste and texture might start to decline. Before opening a jar, inspect it for signs of spoilage (like a broken seal, mold, or off smell). If everything looks good, enjoy!

Once you've cracked open that jar of salsa, it should be stored in the fridge. Just screw the lid back on tightly and pop it in there. Try to use it within a week or two for the best flavor and safety. If you notice any signs of spoilage, like an off smell, mold, or changes in color or texture, it’s best to toss it out.

When it's fresh, enjoy it on everything from tortilla chips and tacos to scrambled eggs!

How to Freeze Homemade Salsa (instead of canning)

1. Make your salsa as usual, but consider using less watery ingredients, like tomatoes with the seeds and juice removed. The easiest way to do this is to run it through a food mill. Freezing can sometimes make salsa watery, so starting with a thicker consistency helps.
2. Let the salsa cool to room temperature before freezing. This helps maintain the texture and flavor.
3. Pour the cooled salsa into freezer-safe containers or resealable freezer bags. Leave some space at the top for expansion as it freezes—about an inch or so. If using freezer bags, lay them flat to save space and make thawing easier.
4. Label the containers or bags with the date. Pop them in the freezer, where they should keep well for up to 4-6 months.
5. When you're ready to use the salsa, thaw it in the fridge overnight. You might notice it's a bit watery after thawing—just stir it well, or drain some of the excess liquid if you prefer.

More Posts About Home Food Preservation

Here are my best tips for How to Grow Tomatoes if you want to plant your own homegrown tomatoes next year!

Brush up on a few favorites: Cheap Ways to Add Nitrogen to the Soil and Are Coffee Grounds Good for Tomatoes? 

Be sure to check out all of my food preservation guides and posts on my Preserving Food page.

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