This homemade chunky salsa recipe for canning is incredibly simple to prepare! Keep reading to learn how to use a hot water bath for canning your salsa at home.
Canning salsa has become an annual tradition around here—and for good reason! Who can resist the taste of fresh, homemade salsa? It’s a favorite for a pre-dinner snack, paired with tortilla chips or nachos, often enjoyed alongside a cold mug of home-brewed beer.
INGREDIENTS
- 7 cups chopped tomatoes (about 6 lbs)
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 8 jalapeño peppers
- 3 cloves minced garlic
- 1 can tomato paste (5.5 oz or 156 ml)
- 3/4 cup white vinegar
- 1/2 cup chopped cilantro
- 1/2 tsp ground cumin
INSTRUCTIONS
- Coarsely chop all the vegetables (or dice them finely, depending on your preference).
- Remove the seeds from the peppers if you prefer a milder salsa, or leave them in for extra heat.
- Combine all the ingredients in a large stainless steel saucepan.
- Place the pan over medium heat and bring the mixture to a gentle boil.
- Cook, stirring occasionally, until the salsa reaches your desired consistency.
- Allow the salsa to cool before serving or proceed with canning using a hot water bath.
NUTRITION INFORMATION
- Yield: 30 servings
- Serving Size: 1
- Calories: 22
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 6mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 1g
