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Homemade Salsa for Canning

Close-up of a bowl of vibrant, fresh homemade salsa with tomatoes, onions, and cilantro.
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A tested water-bath salsa recipe with safe acidity, perfect for gardeners. Choose between chunky or smooth textures and adjust spice levels to your taste.

Ingredients

Scale
  • 6 cups chopped tomatoes
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped jalapeños
  • 4 cloves minced garlic
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • 1 tbsp salt
  • 1 tsp black pepper

Instructions

  1. Combine tomatoes, onions, bell peppers, jalapeños, and garlic in a large pot.
  2. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
  3. Stir in cilantro, lime juice, salt, and black pepper.
  4. Simmer for another 5 minutes.
  5. Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace.
  6. Process jars in a water bath for 15 minutes.

Notes

  • For a smoother salsa, blend half of the mixture before adding cilantro.
  • Adjust jalapeños for desired spice level.
  • Use fresh, ripe tomatoes for best flavor.

Nutrition

Find it online: https://carlacooking.com/homemade-salsa-recipe-for-canning/