• Zesty Salsa for Canning

    4 votes
    Zesty Salsa for Canning
    Prep: 2 hours Cook: 30 min Servings: 6
    by Krista Goben
    2 recipes
    Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.


    • 10 cups chopped cored peeled tomatoes (about 25 medium) ( I use roma tomatos for thicker salsa)
    • 5 cups chopped seeded peppers (about 4 large bell peppers) ( I use california chili peppers, serrano, or whatever hot or not hot peppers I have in my garden)
    • 5 cups chopped onions (about 6 to 8 medium)
    • 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium) ( I always use jalepeno here)
    • 1-1/4 cups cider vinegar, lemon juice or lime juice
    • 3 cloves garlic, finely chopped
    • 2 Tbsp finely chopped cilantro
    • 1 Tbsp salt
    • 1 Tbsp ground cumin
    • 1 Tbsp leaf oregano
    • 2 cans (6oz) tomato paste
    • 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands


    1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
    2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
    3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when
    5. center is pressed.

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    • Caddypakes
      Love this recipe was looking for a mild salsa that was close to pace picante, family can't stand much heat. So I cut the hot peppers in half also the oregano in half. Increased the cilantro and onions it was so close I couldn't believe it wasn't a copy cat recipe. We love it. Used 1 to 3 ration of sweet red pepper to green pepper for the 5 cup part. For the hot peppers I used 1/2 c jalapeño , and 1/2 cup hot peppers still not sure variety but really hot hot hot, very prolific but not sure the name of it also green ones and red ones.. .any questions feel free to contact me through site. Thank you whom ever made up this zesty recipe .
      • Krista Goben
        Krista Goben
        Thanks, it's a combination of the ball recipe and one from the home extension office and a few of my own tweeks that I have experimented with. You can interchange any hot peppers with mild peppers and vise versa to decrease or increase the heat to your liking. Also, you can do the same with the spices. Use what you like best.


      • Dixie
        I am looking for a tomato salsa recipe that I can add mango's or peaches to. Would this one work with mangos or peaches? If so, do I need to add extra lemon juice or vinegar to the recipe so that it has more acidy to it? Also, can I just water bath it to process it or will I need to pressure cook them?
        • nnonna2003
          I love to make preserves.....are very useful for winter.
          • ShaleeDP
            I like salsa!
            • judee
              What a great idea. We love salsa and use it year round.

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