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Easy Canned Salsa

This easy canned salsa recipe is simple to make when you follow these directions. Learn how to make delicious homemade salsa today!
5 from 1 vote
Prep Time 1 hr
Cook Time 40 mins
Cooling Time 10 mins
Total Time 1 hr 50 mins
Course Appetizer
Cuisine Mexican
Servings 7 pints
Calories 10 kcal


  • Pressure cooker
  • Canning kit
  • Canning jars, lids and bands


  • 10 cups tomatoes coarsely chopped
  • 4 cups tomatillos husked and coarsely chopped
  • 6 cups bell peppers coarsely chopped
  • 5 cups onions coarsely chopped
  • 6 jalapeno peppers or other hot peppers chopped, seeds removed if desired
  • cup cilantro leaves chopped, stems removed (optional)
  • 1 head garlic (about 12 cloves) minced
  • ½ cup cider vinegar
  • 2 tbsp sugar (more or less to taste)
  • 4 teaspoons salt (more or less to taste)
  • 4 teaspoons cumin powder (optional)
  • 1 6-ounce can tomato paste


  • Chop tomatoes and tomatillos and place in an 8-quart pot.
  • Bring to a boil over medium-high heat. Cook until tender, about 10 minutes. Stir frequently, and if necessary, spoon off excess juice to leave about half a pot of pulp.
  • While tomatoes are cooking, chop the peppers and add them to the mixture, since they take longer to cook than the onions.
  • When the peppers and chopped and added, chop the onions and mince the garlic, then add to the mixture.
  • Reduce heat to medium. Add the rest of the ingredients and bring back to a boil. Cook until peppers are tender, stirring often.
  • Pour salsa into pint jars, leaving 1/2 inch of headspace.
  • Process the jars in a pressure canner for 10 minutes at 15 pounds of pressure.
Keyword appetizers, canning, vegetables