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Homemade Water-Bath Salsa

A close-up shot of a glass jar filled with vibrant, chunky homemade salsa.
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A tested recipe for canning chunky, spicy salsa using the water-bath method. Perfect for preserving your garden tomatoes.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped tomatoes (about 3 lbs)
  • 1.5 cups chopped onions (about 1 medium)
  • 1 cup chopped green bell peppers (about 1 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 3 cloves garlic, minced
  • 1/4 cup distilled white vinegar (5% acidity)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your water-bath canner by filling it with enough water to cover the jars by at least 1 inch and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large non-reactive pot, combine the chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add the vinegar, salt, oregano, cumin, and cayenne pepper (if using). Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  6. Ladle the hot salsa into the sterilized jars, leaving a 1/2-inch headspace. Remove any air bubbles by sliding a non-metallic spatula around the inside of the jar.
  7. Wipe the rims of the jars with a clean, damp cloth and place the sterilized lids on top. Screw on the bands fingertip tight.
  8. Carefully place the filled 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 surface to cool completely. You should hear them ping as they seal.
  12. Check seals after 12-24 hours. If a lid does not flex when pressed, refrigerate the salsa and consume within a few weeks. Store sealed jars in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking, but do not over-process into a puree.
  • Adjust the amount of jalapeño peppers and cayenne pepper to control the spice level.
  • Always use vinegar with at least 5% acidity for safe canning.
  • Ensure your canning equipment is clean and sterilized to prevent spoilage.

Nutrition

Find it online: https://delicerecipe.com/homemade-salsa-recipe/