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Homemade Water-Bath Salsa

Close-up of a bowl filled with vibrant, chunky homemade salsa, featuring tomatoes, onions, and peppers.
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A safe and tested water-bath canning recipe for chunky, spicy garden salsa.

Ingredients

Scale
  • 6 cups chopped ripe tomatoes (about 3 lbs)
  • 2 cups chopped onions (about 1 lb)
  • 1 cup chopped green bell peppers (about 1/2 lb)
  • 1 cup chopped jalapeño peppers (about 1/2 lb, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your water bath canner, jars, lids, and rings. Ensure everything is clean and sterilized.
  2. In a large pot, combine chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add lime juice, cumin, oregano, salt, and cayenne pepper (if using). Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Once boiling, reduce heat to low and simmer for 10 minutes, stirring frequently.
  6. Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles.
  7. Wipe jar rims clean and place lids and rings on. Tighten rings fingertip tight.
  8. Process jars in the boiling water bath canner for 15 minutes (adjust for altitude if necessary).
  9. Remove jars from canner and let them cool on a wire rack for 12-24 hours. Check seals.

Notes

  • For a smoother salsa, you can pulse some of the ingredients in a food processor before cooking, but do not puree.
  • Adjust the amount of jalapeños and cayenne pepper to control the spice level.
  • Always follow tested canning guidelines for safety.
  • This recipe is great for meal planning and can be used with various meal delivery services.

Nutrition

Find it online: https://kitchenslang.com/homemade-salsa-water-bath-canning-recipe/