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Homemade Water-Bath Salsa

Close-up of a glass jar filled with vibrant, chunky homemade salsa, showing tomatoes, jalapeños, and cilantro.
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A tested recipe for preserving fresh garden tomatoes into a safe, delicious salsa using a water-bath canning method. Customize your spice level and texture.

Ingredients

Scale
  • 4 pounds ripe tomatoes, cored and quartered
  • 1 cup chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • Optional: 1/4 teaspoon cayenne pepper for extra heat

Instructions

  1. Prepare your water-bath canner by filling it with water and bringing it to a simmer. Have your jars, lids, and rings ready.
  2. In a large pot, combine the quartered tomatoes, chopped onions, chopped green bell peppers, and chopped jalapeño peppers.
  3. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 10-15 minutes.
  4. Mash the tomatoes slightly with a potato masher or the back of a spoon to achieve your desired chunkiness. For a smoother salsa, you can pulse it a few times in a food processor, but do not puree.
  5. Stir in the minced garlic, lime juice, cumin, oregano, salt, and cayenne pepper (if using).
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  7. Ladle the hot salsa into hot canning jars, leaving 1/2 inch of headspace. Remove air bubbles.
  8. Wipe the jar rims clean and place the lids and rings on. Tighten the rings fingertip tight.
  9. Carefully place the jars into the simmering water-bath canner, ensuring they are covered by at least 1 inch of water.
  10. Bring the water to a rolling boil, then process the jars for 15 minutes (adjusting for altitude if necessary).
  11. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  12. Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. Check for seals.

Notes

  • For a thicker salsa, drain some of the excess liquid from the tomatoes before simmering.
  • Adjust the amount of jalapeños and seeds to control the heat level.
  • Ensure your canning equipment is clean and sterilized.
  • Always follow safe canning practices for acidity and processing times.

Nutrition

Find it online: https://devourdish.com/homemade-salsa-water-bath-canning-recipe/