Best Thick Canned Salsa
Enjoy fresh flavors year-round with this homemade thick canned salsa, combining juicy tomatoes, crunchy veggies, and spicy peppers, perfect for dipping or as a topping for various dishes.
Ingredients
Main Ingredients
- 7 cups chopped cored, peeled tomatoes Use ripe, fresh tomatoes for the best flavor.
- 1.5 cups chopped onion
- 1.5 cups mild chopped green chili peppers (Anaheim, poblano, or sweet) For a milder salsa.
- 0.5 cups jalapeños (finely chopped and seeded) Leave seeds for a spicier salsa.
- 3 cloves garlic (minced)
- 1 can (6 ounce) tomato paste
- 0.75 cups white or apple cider vinegar Important for safety in canning.
- 1 teaspoon ground cumin
- 2 teaspoons salt Can be reduced to taste.
- 1 to 2 teaspoons pepper
- 1 to 2 teaspoons dry oregano
- 1 to 2 teaspoons cayenne powder Adjust to taste.
- 0.5 cups lightly packed cilantro
Instructions
Cooking
- In a large stainless steel stockpot, combine all the ingredients.
- Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe the rim and attach lids.
- Place jars in canner, covering by at least 1 inch, and bring to a boil.
- Process for 20 minutes, turn off burner, remove the lid, and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours.
- Check seals before labeling and storing.
Notes
This salsa is perfect for serving with tortilla chips or as a topping for tacos, burritos, and even breakfast dishes. For extra thickness, cook the salsa a bit longer.