Homemade Salsa for Canning
Capture the vibrant flavors of summer with this easy, customizable salsa recipe perfect for canning.
Ingredients
Main ingredients
- 6 cups chopped tomatoes Use fresh, ripe tomatoes for the best flavor.
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped jalapeños Adjust the heat by varying the amount.
- 4 cloves minced garlic
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1 tbsp salt
- 1 tsp black pepper
Instructions
Preparation
- Combine tomatoes, onions, bell peppers, jalapeños, and garlic in a large pot.
- Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
- Stir in cilantro, lime juice, salt, and black pepper.
- Simmer for another 5 minutes.
- Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace.
- Process jars in a water bath for 15 minutes.
Notes
To keep your salsa fresh, store jars in a cool, dark place. Once opened, refrigerate leftovers and consume within a week. Extras can be frozen for long-term storage. For best results, let the salsa sit in the fridge for a few hours or overnight before serving.