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Salsa for Canning


The best Salsa on earth! Source goes to The Family Homestead .com

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  • 10 lbs. tomatoes, chopped
  • 6 medium onions, chopped
  • 3 cups bell peppers (any kind), chopped
  • 12 jalapeno peppers, chopped and seeded
  • 5 chili peppers, chopped and seeded
  • 10 cloves garlic, minced
  • 1/3 cup fresh cilantro, chopped
  • 1 1/3 cups white vinegar
  • 1/4 cup salt
  • 2 tsp. pepper
  • 2 tsp. cayenne pepper
  • 2 tsp. cumin
  • 2 tbsp. lime juice
  • 3 cans tomato paste (bigger cans, not the tiny ones)



Step 1

Combine all ingredients except tomato paste in a large stockpot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool. This recipe makes approximately 15 pints. The original recipe also called for 1/4 cup brown sugar and 1/4 cup white sugar, so if you like your salsa sweeter, add this in.

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