Zesty Salsa is an easy way to use up the end-of-season bounty from your garden. I had tomatoes, green peppers, garlic, onions, and banana peppers from my garden that I needed to do something with. Luckily these are the main ingredients called for canning Ball’s Zesty Salsa recipe. We are not fans of salsa that is too spicy but with this recipe, you can add hot pepper sauce to your liking. This recipe can be canned in a Water Bath Canner or a Steam Canner.
Ball's Recipe for Canning Zesty Salsa
I found the Zesty Salsa recipe in my Ball Complete Book of Home Preserving, on page 207. Also, Ball provides this recipe on their website called Zesty Salsa. This recipe will yield about 6-pint jars or 12 half-pint jars and they go right into your water bath canner or steam canner. I am not going to lie to you, this recipe takes a lot of chopping. I have found a secret that I use to make the chopping a little bit easier. Using the Meuller Austria Onion Chopper Pro makes cutting up all the vegetables evenly so much easier and quicker. It is one of my favorite kitchen gadgets because it takes me forever to chop things.
Canning Zesty Salsa is a way to capture the freshness of each ingredient, ensuring your salsa tastes as vibrant as the day it was made. The key to this salsa is to use the freshest and highest quality produce available to you. It doesn’t matter if you are harvesting the vegetables from your garden, picking them out at the farmers market, or picking them up at the grocery store, just make sure to pick the freshest produce available to you.
Canning Tips for Salsa
Following a safe and tested salsa recipe when canning is extremely important to ensure the proportion of acidic ingredients is safe for home canning. Don’t attempt to change the recipe unless you have verified it is a safe substitution. Salsa recipes that are preserved using a water bath canner or steam canner must meet acidity-level requirements to prevent the growth of botulism bacteria.
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Choosing the Right Tomatoes
Selecting the right tomatoes is the base of any great salsa. Plum or Roma tomatoes are often preferred for their meatiness and fewer seeds. When picking tomatoes, choose bright, ripe ones. Their freshness will significantly impact the overall taste of your salsa. This recipe uses 10 cups of cored, peeled, and chopped tomatoes. This means you are measuring the 10 cups after you have cored, peeled, and chopped the tomatoes.
Balancing Flavors with Bell Peppers
Bell peppers not only add a burst of color to your salsa but also contribute a sweet undertone. Experiment with different colored peppers to create a visually appealing and flavorful mix. The sweetness of the peppers will balance the acidity of the tomatoes.
In canning, hot and sweet peppers are considered the same. You can change out some of the bell peppers to add more hot peppers if you like a more spicy salsa. Or reduce the amount of hot peppers and replace them with bell peppers. Don’t adjust the total amount of peppers in the recipe but you can change the types of peppers without it being a safety issue. This recipe uses 5 cups of seeded and chopped bell peppers. You are measuring after the peppers have been chopped.
Onions
Onions are the aromatic base of this salsa, providing depth and complexity. Choose a type of onion that aligns with your flavor preferences. You can choose the mild sweetness of yellow onions or the pungency of red onions. Chop them finely to distribute their flavor evenly. This recipe uses 5 cups of chopped onion, which is measured after the onions are chopped.
Spicing it Up with Chili Peppers
The choice of chili peppers determines the heat level of your salsa. In our house, we prefer less heat so I typically use some Jalapeno peppers and some Yellow Banana Peppers. Pick peppers that suit your spice tolerance. Accurately adjust the total quantity of peppers between the bell peppers and chili peppers to achieve the perfect balance of heat, keeping in mind that the spiciness can mellow during the canning process.
Make sure not to use more or less than the 7 1/2 cups total pepper in this recipe. If you want more spicy peppers then reduce the amount of bell peppers and increase the amount of spicy peppers just not more than the 7 1/2 cups total for this recipe. I used 2 1/2 cups of yellow banana peppers the last time I made this recipe because that is what I had coming out of the garden at the time.
Cider Vinegar and its Tangy Taste
Cider vinegar adds a tangy twist to this salsa while also serving as the acid needed to make this recipe safe for canning. Its acidity helps maintain the salsa’s freshness during the canning process. Choose a high-quality cider vinegar to enhance the overall flavor profile. Adding 1 1/4 cups of cider vinegar ensures this recipe is safe for canning.
Finishing Touches
Garlic, cilantro, salt, and a hint of hot sauce (optional) finish off Ball’s Zesty Salsa. Chop the 3 cloves of garlic and 2 tbsp fresh cilantro finely before adding to the salsa. Add 1 tbsp of salt and 1 tsp of hot pepper sauce if you want even more of a kick to your salsa.
Ingredients for Zesty Salsa
- 10 cups Cored, Peeled, Chopped Tomatoes
- 5 cups Seeded and Chopped Green Bell Peppers
- 5 cups Chopped Onions
- 2 1/2 cups Seeded, Chopped Chili Peppers (such as Hot Banana Peppers (Yellow Wax), Hungarian Wax, Serrano, or Jalapeno
- 1 1/4 cups Cider Vinegar
- 3 cloves of Finely Chopped Garlic
- 2 tbsp Finely Chopped Fresh cilantro
- 1 tbsp Salt
- 1 tsp Hot Pepper Sauce (Optional)
Equipment Needed for Zesty Salsa Recipe
Salsa Prepping Equipment
- Cutting Board
- Knife
- Bowls
- Large Stainless Steel Pot
- Mueller Austria Onion Chopper Pro (I use this to help chop all my ingredients it is much faster than using a knife and cutting board)
- Measuring Cups
- Liquid Measuring Cups
- Measuring Spoons
- Slotted Spoon
- Ice Bath
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Water Bath or Steam Canning Equipment
- Water Bath Canner or Steam Canner
- 1/2 pint Canning Ladle
- Water Bath Canning Rack or Steam Canner Rack
- Pint or Half-Pint Sized Mason Jars
- Regular or Wide Mouth Canning lids (depending on your jars)
- Regular or Wide Mouth Canning Rings (depending on your jars)
- Jar Lifter
- De-Bubbler
- Headspace Measurer
- Funnel
Recipe and Canning Instructions for Zesty Salsa
Step 1: Prep Jars and Lids
I always start by prepping my jars and lids by washing them with warm soapy water. Also, look over the jars to make sure there are no chips or bubbles in the glass.
Step 2: Prepare the Tomatoes
Core, peel, and chop your tomatoes: Start by coring your tomatoes using a knife then cut an X in the bottom of the tomatoes to help with peeling.
To peel the tomatoes we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Working in batches drop the tomatoes into the boiling water, this will cause their skin to split.
Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath. This will cause the tomatoes to stop cooking. Once you have completed this process with all your tomatoes their skin should easily be removed. Using your knife and cutting board chop your tomatoes, measure out 10 cups, and place them in a bowl.
Step 3: Seed and Chop the Peppers
Using your knife and cutting board remove the stems from your green peppers and your chili peppers. I use gloves when cutting peppers to avoid getting pepper burns from the capsaicin. This chemical is found in all spicy peppers, and it is the ingredient responsible for their fiery flavor.
Remove the seeds from your peppers (If you don’t mind the heat, you can leave the seeds and veins in the chili peppers). Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the peppers into small pieces and place them into a bowl.
Step 4: Chop Onions, Garlic, and Cilantro
Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the onions into small pieces and place them into a bowl. Using your knife and cutting board finely chop your garlic cloves and your cilantro and place them into a bowl.
Step 5: Prepare your Water Bath Canner or Steam Canner
Using a Water Bath Canner
Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your pint jars or half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.
Using a Steam Canner
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint or half-pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Step 6. Combine Ingredients and Cook
In the large stainless steel pot, combine all ingredients (tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce (optional)). Bring ingredients to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened (about 10 minutes).
Step 7. Ladle Salsa Into Jars
Remove your jars from the water bath canner or steam canner one at a time using your jar lifter. If using a water bath canner dump water out of the jar into your water bath canner. Ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount).
Step 8. De-bubble Jars
Using your de-bubbler or a wooden chopstick make sure to remove all air bubbles. Adjust headspace, if necessary, by adding additional hot salsa.
Step 9. Add Lid
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip-tight. Put the jar back into the water bath canner or steam canner using your jar lifter.
Step 10. Repeat
Repeat steps 7-9 until all salsa has been used.
Step 11. Process Jars
Using a Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process both pint jars or half-pint jars for 15 minutes.
Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
Using A Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint and half-pint jars for 15 minutes.
Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Step 12. Remove Jars and Cool
Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
Step 13. Label and Store
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Enjoy Your Zesty Salsa!
I hope your arm is not sore from all that chopping and that you get to enjoy your Zesty Salsa. Let the jars sit for a few weeks to let the flavors marinate together. Sometimes my husband finds it difficult to wait and I find him popping a jar open the next day. This is a great salsa to have on hand for gatherings and all you have to do is get a bowl and empty the jar into it. Provide some tortilla chips or pita chips to dip and enjoy. Let us know if you give this salsa a try and how you like it.
Looking for some other tomato-based canning recipes? Try the ones below:
Looking to grow your ingredients for this recipe?
Recipe Card
Water Bath Canning Zesty Salsa
Equipment
- Ice Bath
Ingredients
- 10 cups Cored, Peeled, Chopped Tomatoes
- 5 cups Green bell peppers Seeded, Chopped
- 5 cups Onions Chopped
- 2 1/2 cups Chili Peppers, such as hot banana peppers (yellow wax), Hungarian wax, serrano, or jalapeno Seeded, Chopped
- 1 1/4 cups Cider Vinegar
- 3 cloves Garlic Finely Chopped
- 2 tbsp Cilantro Finely Chopped
- 1 tbsp Salt
- 1 tsp Hot Pepper Sauce (Optional)
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Core, peel, and chop your tomatoes: Start by coring your tomatoes using a knife then cut an X in the bottom of the tomatoes to help with peeling.To peel the tomatoes we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Working in batches drop the tomatoes into the boiling water, this will cause their skin to split. Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath. This will cause the tomatoes to stop cooking. Once you have completed this process with all your tomatoes their skin should easily be removed. Using your knife and cutting board chop your tomatoes, measure out 10 cups, and place them in a bowl.
- Seed and chop peppers: Using your knife and cutting board remove the stems from your green peppers and your chili peppers. I use gloves when cutting peppers to avoid getting pepper burns from the capsaicin. This chemical is found in all spicy peppers, and it is the ingredient responsible for their fiery flavor. Remove the seeds from your peppers (If you don't mind the heat, you can leave the seeds and veins in the chili peppers). Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the peppers into small pieces and place them into a bowl.
- Chop onions, garlic, and cilantro: Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the onions into small pieces and place them into a bowl. Using your knife and cutting board finely chop your garlic cloves and your cilantro and place them into a bowl.
- Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your pint jars or half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.Prepare Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint or half-pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- Combine ingredients and cook: In the large stainless steel pot, combine all ingredients (tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce (optional)). Bring ingredients to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened (about 10 minutes)
- Packing Salsa into jars: Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner. Ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount)
- De-bubble Your Zesty Salsa: Using your de-bubbler make sure to remove all air bubbles. Adjust headspace, if necessary, by adding additional hot salsa.
- Sealing Jar: Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip-tight. Put the jar back into the water bath canner.
- Repeat steps for Remaining Jars: Repeat steps 7-9 for the remaining salsa, until the jars are filled.
- Process Jars in Water Bath Canner: Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process both pint jars or half-pint jars for 15 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes. Process Jars in a Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude.Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process pint and half-pint jars for 15 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Remove Jars and Cool: Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.