Canned Basic Salsa
Capture the vibrant essence of garden-fresh produce with this **Canned Basic Salsa** recipe, a must-try for lovers of bold and zesty flavors. Made with Roma tomatoes, crisp green bell peppers, and spicy jalapeños, this salsa strikes the perfect balance of heat and tang, elevated by aromatic garlic, cilantro, and a touch of cumin. Designed for home canning, this recipe allows you to preserve the taste of summer all year round with minimal prep—perfect for adding a homemade touch to tacos, chips, or marinades. With straightforward instructions on peeling tomatoes, sterilizing jars, and using a water bath canner, this guide makes canning approachable for beginners and experienced cooks alike. Stock your pantry with this foolproof salsa and enjoy a delicious, customizable condiment that’s shelf-stable for up to a year!
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Recipe Information
Ingredients
- 4 pounds Roma tomatoes
- 1 Large onion
- 1 Green bell pepper
- 3 Jalapeño peppers
- 4 Garlic cloves
- 0.5 cup Cilantro
- 6 ounces Canned tomato paste
- 0.5 cup White vinegar
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
Instructions
Prepare the tomatoes: Wash the Roma tomatoes and remove their stems. Place them in boiling water for 30–60 seconds until the skins start to loosen. Transfer them immediately to an ice bath to cool. Slip off the skins and dice them.
Chop the vegetables: Finely dice the onion, green bell pepper, jalapeños (remove seeds for less heat, if desired), and garlic. Chop the cilantro and set aside.
Combine ingredients: In a large pot, add the diced tomatoes, onion, bell pepper, jalapeños, garlic, cilantro, tomato paste, vinegar, cumin, salt, and sugar. Stir to combine well.
Cook the salsa: Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let it simmer for 10–15 minutes, stirring occasionally.
Prepare jars for canning: While the salsa is simmering, sterilize your mason jars and lids by boiling them in water for 10 minutes. Remove them carefully and let them dry on a clean towel.
Fill the jars: Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean with a damp cloth, place the lids on top, and secure with the screw bands.
Process the jars: Place the filled jars into a water bath canner. Ensure they are covered with 1–2 inches of water. Bring to a boil and process for 15 minutes (adjust for altitude if necessary).
Cool and store: Carefully remove the jars and let them cool completely on a towel. Check that the lids have sealed properly (they should not pop when pressed). Store the jars in a cool, dark place for up to 12 months.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 81.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6298 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
