Easy Canned Salsa Recipe with Fresh Tomatoes

There's nothing like opening a jar of homemade salsa in the middle of winter and tasting summer's garden tomatoes again. This easy Canned Salsa Recipe with Fresh Tomatoes is made with fresh ingredients, the perfect amount of spice, and no tomato paste.

If you love this salsa canning recipe, try my Homemade Canned Spaghetti Sauce, Canned Diced Tomatoes, and Canned Tomato Sauce next!

Canned Salsa Recipe with Fresh Tomatoes

I've been tweaking this salsa recipe for years, and now it's just the way I like it. It's easy to customize, and it always gets devoured at family BBQs and taco nights. Here's why it's a keeper:

• Peak-season flavor: It uses fresh, ripe tomatoes when they're cheapest and juiciest.
• Year-round enjoyment: Can it now, enjoy it later.
• Adjust heat to taste: Make it mild, medium, or hot. Your salsa, your rules.
• Perfect for beginners: No peeling required (unless you want to).
• Saves money: Way cheaper than store-bought jars, especially when tomatoes are in season.
• Great for gifting: Add a homemade label to your jar and you have a personalized present that shows you put time and effort into creating something special. (It's the perfect teacher gift.)

What Readers are Saying

I'm not the only one who thinks this is the best salsa recipe:

Equipment

Here's what you'll need to safely can fresh tomato salsa:

• Large pot: Use a heavy-bottomed pot (at least 6-quart capacity) for simmering the salsa.
• Food processor or blender: Speeds up prep and helps get the salsa to your preferred texture and consistency.
• Cutting board and sharp knife: For chopping tomatoes, onions, peppers, and garlic.
• Measuring cups & spoons: Accuracy matters when you're canning, don't eyeball it.
• Canning jars: Use pint-sized glass canning jars with snap lids and screw bands. Quart jars also work but will require extra processing time.
• Canning funnel: A wide-mouth funnel makes it easy to ladle hot salsa into jars without spills.
• Jar lifter: Keeps your hands safe when moving hot jars in and out of the canner.
• Bubble remover tool or spatula: Releases trapped air bubbles before sealing. A chopstick or handle of a wooden spoon will also work.
• Water bath canner: A deep pot with a canning rack used to safely process your jars and create a vacuum seal.
• Clean kitchen towels: For wiping jar rims and placing under hot jars as they cool.

How to Make Homemade Canned Salsa with Fresh Tomatoes

This tomato salsa recipe makes about 3 pint jars (500 mL). You can easily double, triple, or even quadruple it, but you will have to plan for more simmer time as your batch size increases.

The actual amount of jars you get will depend on how much you boil the salsa down and how watery your vegetables are.

Start by washing your tomates and removing the stems. I like to soak them for a few minutes in a sink filled with cold water first. If you like a smoother salsa, you can peel the tomatoes first by cutting a small "X" at the bottom of each tomato. Then, blanch them in a large pot of boiling water for 45-60 seconds, then transfer them to an ice bath. Once cool, peel the skin from the "X" towards the top. The skins should slip right off.

Once prepped, chop tomatoes (peeled or unpeeled) into halves or quarters and pulse them in a food processor in small batches until chunky but not pureed. Pour the processed tomates into a large stockpot.

Next, use a food processor with the shredding blade to prepare the onions, bell peppers, jalapeños, and garlic cloves. You can also shred or chop by hand, it just takes a lot longer.

Add the sliced onions, peppers, and garlic to the pot with the tomatoes, along with bottled lime juice, paprika, sea salt, sugar, and the first amount of white vinegar. Mix everything together with a wooden spoon.

Simmer the Salsa

Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer on a low boil for one hour, uncovered, stirring occasionally, to reduce excess liquid and concentrate the flavors.

After 1 hour, stir in the remaining vinegar and let it cook for another few minutes while you prep the jars.

Sterilize the Canning Jars

While the salsa is simmering, prepare your canning jars. Wash them with hot, soapy water, rinse well, and place them upside down in a water bath canner filled with simmering water (about 180°F). Keep jars hot until ready to fill.

Wash lids and screw caps as well. Place snap lids in a small saucepan with hot water to soften the seal until ready to use.

Fill the Jars

Once the salsa has simmered and the liquid has reduced, it's time to transfer it to the prepared canning jars. Working with one jar at a time, carefully remove a hot jar using a jar lifter and place it on a clean towel on your counter.

Insert a canning funnel and ladle in the hot salsa, leaving ½ inch of headspace at the top.

Slide a spatula or bubble remover tool around the inside edge of the jar to release any trapped air bubbles. Wipe the rim on top of the jar with a clean, damp cloth to ensure a proper seal.

Place the snap lid on top, then screw the band on until fingertip tight. Return the filled jar to the rack in the water canner. Repeat the process with the remaining salsa.

Process the Jars in Water Bath Canner

Once all the jars are filled and sealed, place them into the rack of your hot water bath canner. Lower the rack slowly to make sure the jars stay upright and don't touch each other.

The jars should be fully submerged with at least 1 inch of water above the lids. Add more water if needed.

Cover the canner with a lid and bring the water to a full rolling boil. Once it's boiling, process the jars for 15 minutes for pints.

When the time is up, turn off the heat and let the jars sit in the water for 5 minutes. Carefully lift up the rack and remove the jars with a jar lifter. Place on a kitchen towel on your counter. DO NOT tilt the jars or tighten the screw bands.

Let Cool and Check Seals

Let the jars cool undisturbed at room temperature for 12 to 24 hours. You will likely hear a loud "POP" as each jar seals as it cools down.

Once they've cooled completely, check the seals by pressing in the center of each lid. If the lid doesn't flex, the jar is sealed. A sealed lid will curve down in the center. If the lid pops back, it means the jar is not properly sealed and should be refrigerated and consumed within a week.

Remove the screw bands and wipe the jars clean with a damp cloth. Replace bands back on the jars loosely, or leave them off. Label and store the salsa in a cool, dark place.

And that's it! If you have any leftovers that don't fit in the jar, scoop it up and enjoy right away, or use it in my Salsa Con Queso or Smoked Queso Dip.

Ways to Use Your Homemade Canned Salsa

• Chips and Dip: Keep it classic, grab a bag of tortilla chips and dive in.
• Tacos and Burrito Bowls: Spoon salsa over my Smoked Chicken Tacos, burritos, or bowls.
• Eggs: Stir a few spoonfuls into scrambled eggs or fold into my Baked Omelette Casserole.
• Casseroles and Enchiladas: Mix into my Walking Taco Casserole with Doritos, or layer inside enchiladas or my Taco Bell Crunchwrap recipe.
• Grilled Meats: Use as a topping for Pellet Grill Chicken Breast, Steak on Traeger, or my Smoked Salmon recipe.
• Soup Base: Stir a jar into Smoked Chili, Taco Soup, or Vegetable Soup for a quick flavor boost.
• Party Dip: Stir into melted cheese or Salsa Con Queso for an easy appetizer.

Storage Tips

• If the jars are sealed properly, they can be stored in a cool, dark place, like a pantry or cellar, for up to one year.
• Once a jar is opened, keep it in the fridge and try to use it within a week.
• If you don't want to can the salsa, you can also freeze it. Spoon cooled salsa into freezer-safe containers, leaving about an inch of headspace for expansion. Frozen salsa will keep well for up to 3 months.
• Before using any salsa, always check for signs of spoilage, such as an unsealed lid, off smells, mold, or bubbling. If you notice anything unusual, it's safest to throw it out.