I got this recipe for salsa for canning from my friend Kristan, and it has been our favorite salsa recipe ever since. In lazy summers where we don’t can anything else, we ALWAYS make a batch of salsa.
Another Friday, another salsa recipe, but this one happens to be our favorite! A few summers ago, my friend Kristan and I both spent a weekend at our houses canning salsa. Mine was so-so–watery and thin, and decidedly lacking in punch and panache. Kristan’s salsa was sublime–chunky and colorful, and full of deep, vibrant flavors!
I begged her for the recipe and patiently waited until the following summer so I could make jars and jars and jars of delicious salsa. I think my husband and I canned close to 50 pints of salsa that summer!
I don’t know what it is that makes this salsa recipe so amazing. It has tomatoes and peppers and onions and spices like you’d expect, but they all come together to make a rich, satisfying salsa that captures the flavors of warm, sunny weather, and lets you enjoy them even in the dead of winter!
Kristan's Salsa (for canning)
I got this recipe for salsa for canning from my friend Kristan, and it has been our favorite salsa recipe ever since. In lazy summers where we don't can anything else, we ALWAYS make a batch of salsa.
Ingredients
- 7 pounds tomatoes
- 10 anaheim peppers
- 1/3 cup chopped jalapeƱos
- 2 cups chopped onion
- 1/2 cup chopped cilantro
- 5 cloves garlic
- 1 cup white vinegar
- 1/3 cup tomato paste
- 2 Tablespoons garlic salt
- 2 Tablespoons canning salt
- 1 Tablespoon onion salt
- 1 Tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons cumin
- 1 teaspoon black pepper
Instructions
- Chop and cores tomatoes and place them in a colander for 30 minutes to drain.
- Transfer drained tomatoes to a large pot and simmer, stirring frequently, for 1 hour. Blend with an immersion blender until mostly smooth.
- Seed and coarsely chop anaheim peppers. Place all peppers, onions, cilantro, and garlic in a food processor and pulse until mostly smooth. Add pepper mixture to tomatoes.
- Add all remaining ingredients and simmer for 10 minutes.
- Ladle into hot pint jars, leaving 1/2" head space. Process for 15 minutes in a boiling water bath canner.
Notes
- For anyone who hasn't canned before, you can find wonderful directions on canningĀ HEREĀ on the Ball website. It is pretty important to read through the steps on jar sterilization and what-not before you start.
- Lots of people ask if the amount of salt is correct. Yes, it is. This recipe makes over a gallon of salsa.
Looking for more canning/preserving recipes? CLICK HERE and visit my “canning” archives.
fabulous recipe. just fabulous.
The Mexican restaurant in town has a secret in their salsa that nobody can put their finger on. I figured it out right away b/c I cook Indian food. They add Garam Masala.
So, I added 1 t of Garam Masala to this batch and it was over-the-top goodness.
Looking fwd to enjoying this all winter long! š
I’ll have to try that sometime!
Hi! First of all, let me tell you that this is the best salsa recipe I’ve found for canning all of my garden tomatoes, so thanks! I’m currently making my 2nd batch and was wondering if you know an approximate cup amount for the Anaheim peppers? My husband was in charge of buying them and I have ten, but some are REALLY big and some regular sized. I’m wondering if I chop them all and save some, if the cup amount would make another 1/2 batch? Thanks in advance.
Hi Jennifer! I have no idea off the top of my head! What I would do in your shoes is cut up one of the normal-sized peppers and see how many cups that gives you, then go from there. Good luck!
Very salty. bummer.
Sorry you didn’t like it, Kim. I always find that it mellows after canning and ends up being perfectly salted.
Oh no, I made your salsa yesterday and forgot the vinegar. What do I do?
Hi Lori. The vinegar is essential to preserving it. I would open all the jars, add the vinegar, and reprocess everything. Otherwise, not only will it not taste as good, but it won’t last on the shelf!
This is the best salsa recipe ever!! I made 67 jars last year with our bumper crop of tomatoes! Yes we love it that much!! This makes wonderful client, family and friends gifts! I increase the heat on different batches and change up from Anaheim to Bell peppers on occasion but flavor is always amazing!! You Rock girl!
Hi Susan! I’m so glad you like it! And yes, it makes a great gift.
Hi -I found this website and recipe nearly 7 years ago. Since then, I make many batches of this salsa every summer in hopes to have enough to last through the year. I just wanted to let you know that in my small corner of the world this recipe has blown up. Anyone that tries the salsa begs for what they assume is my secret family recipe. I always share this link with them. It is simply the best! Thank you for putting it out in world for us all to enjoy!
Hi Shauna! I can’t take any credit for the recipe, but I’m glad you love it as much as we do. I’ll pass your compliments on to my friend Kristan and her family!
Made this today first time and Iām hooked!! I added more peppers and it was great. All but the powdered ingredients were home grown!! Iāll be making more!
I’m so glad you like it, Trenna! We make a huge batch every summer.
What is the shelf life for these canned salsa?
Hi Donna! The shelf life for home canned goods like this are typically 1 year. But I know we have had some last longer than that before.
Can I use frozen tomatoes?
Hi Jen! I’ve never tried, but since you’ll be cooking it, I imagine frozen tomatoes would work just fine. Good luck!
Have you ever tried using other peppers, like roasted hatch peppers? We have been making this salsa for years, and it is AMAZING! We want to shake it up and try different peppers, this year, though! Then again…why mess with perfection? š
Hi Michaela! I never change it up, but I’m sure you could! My only concern would be if it would still preserve OK. You could always call your local extension service and ask them for advice.
Is the garlic salt and onion salt actually garlic powder and onion powder? Seems like a lot of salt.
Nope, it is actually garlic salt and onion salt.
Would it hurt to leave out the cilantro? I have that “ugh – cilantro – tastes like soap” gene.
I try not to mess with canning recipes, but I’m not sure leaving out the cilantro would change it much. I can tell you that the finished product doesn’t have an overt cilantro flavor. You could always make up a small batch and just eat it without canning it to see if you like it.
Found this salsa recipe end of summer 2021. Absolutely love it! Everyone that has tried it has loved it!
So glad you love it!
Hi Melissa,
I was wonder if a person could use canned tomatoes. What are your thoughts?
Hi Sandra! I think you definitely could if you intended to freeze the salsa or just eat it right away. I’m not sure about canning it! Recipes for canning are so particular when it comes to acid content that I hesitate to tell you that’s a safe swap.