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Homemade Water-Bath Salsa

Close-up of a rustic bowl filled with vibrant homemade salsa, featuring chopped tomatoes, green peppers, and cilantro.
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A tested water-bath salsa recipe perfect for canning, with options for chunky or smooth textures and adjustable spice levels.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1.5 cups chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Optional: 1/4 teaspoon cayenne pepper for extra heat

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large pot, combine the chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add the lime juice, salt, cumin, oregano, and optional cayenne pepper. Stir well to combine.
  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 pulse it a few times with an immersion blender or in a food processor before this step.
  6. Ladle the hot salsa into the prepared canning jars, leaving a 1/2-inch headspace.
  7. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Carefully place the jars into the simmering water bath canner, ensuring they are covered by at least 1 inch 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 ping as they seal.
  12. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and use it within a few weeks.

Notes

  • For a smoother salsa, process the cooked mixture in a food processor or blender before jarring.
  • Adjust the amount of jalapeño peppers and remove seeds for your desired heat level.
  • Always follow safe canning practices for water bath processing.
  • This recipe is a great base for meal planning.

Nutrition

Find it online: https://tastethisplate.com/homemade-salsa-water-bath-canning-recipe/