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Homemade Water-Bath Salsa

Close-up of a bowl filled with vibrant, chunky homemade salsa made with tomatoes, onions, and peppers.

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A tested water-bath salsa recipe for gardeners, offering a chunky texture and customizable spice level, perfect for canning.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1 cup chopped onions (about 1 medium)
  • 1/2 cup chopped green bell peppers (about 1 medium)
  • 1/4 cup chopped jalapeño peppers (about 2 small, seeds removed for less heat)
  • 2 cloves garlic, minced
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer. Have your canning jars, lids, and rings ready.
  2. In a large non-reactive pot, combine the chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add the vinegar, salt, cumin, and cayenne pepper (if using).
  4. Stir all ingredients together.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes, stirring frequently.
  7. While the salsa simmers, ladle hot salsa into hot canning jars, leaving 1/2 inch headspace. Remove air bubbles.
  8. Wipe jar rims clean and place lids and rings on jars. Tighten rings fingertip tight.
  9. Process filled jars in the simmering water bath canner for 15 minutes (adjust for altitude if necessary).
  10. Remove jars from canner and let them cool on a towel-lined counter for 12-24 hours. Check seals before storing.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking, but do not over-process.
  • Adjust the amount of jalapeño peppers and cayenne pepper to control the spice level.
  • Ensure your vinegar has at least 5% acidity for safe canning.
  • Always follow proper water bath canning procedures to ensure safety.

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