This homemade fresh vegetable salsa recipe is a delicious and versatile addition to any pantry. If you’re using it as a dip, topping, or ingredient, having a few jars of fresh vegetable salsa on hand is always a good idea. This recipe uses water bath or steam canning methods, allowing you to enjoy the fresh flavors of summer produce all year long. The combination of fresh tomatoes, onions, bell peppers, jalapeños, garlic, and cilantro creates a robust and flavorful salsa that’s both spicy and tangy.
Tips for Making the Best Salsa
- Choosing Tomatoes: Roma or plum tomatoes are ideal due to their lower water content. This helps achieve a thicker salsa.
- Adjusting Heat Levels: The heat level can be adjusted by using a different variety of hot peppers like serrano or habanero. Just don’t adjust the amount of peppers in the recipe.
- Flavor Variations: Experiment with adding other dry spices to the recipe to make it your own.
Fresh Vegetable Salsa Recipe
This recipe comes from the Ball Complete Book of Home Preserving and will make about 5 pint jars of salsa. You can also can the salsa in smaller jars if you would like smaller serving sizes just process them for the same amount of time as a pint jar. This recipe can not be made in jars larger than a pint jar for safety.
Ingredients
- 7 cups chopped cored peeled tomatoes
- 2 cups coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 8 jalapeño peppers, seeded and finely chopped
- 3 cloves garlic, finely chopped
- 1 can tomato paste (5.5 oz)
- ¾ cup white vinegar (5% acidity)
- ½ cup loosely packed finely chopped fresh cilantro
- ½ tsp ground cumin
Equipment Needed for Fresh Vegetable Salsa
Here is the equipment I used to make this Fresh Vegetable Salsa Recipe:
- Large Stainless Steel Pot
- Slotted Spoon
- Large Bowl
- Knife
- Cutting Board
- Liquid Measuring Cups
- Measuring Cups
- Measuring Spoons
- Water Bath Canner or Steam Canner
- Pint Size Canning Jars
- Lids
- Rings/Bands
- 1/2 pint Canning Ladle
- De-Bubbler
- Jar Lifter
- Headspace Measurer
- Funnel
Water Bath Canning Made Easy
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Step-by-Step Instructions
Clean Jars and Lids
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare Produce
Wash all produce well.
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 7 cups, and place them in a bowl.
While wearing gloves. Seed and finely chop your jalapeno peppers.
Coarsely chop your onion and green peppers. Finely chop your garlic cloves.
Cook Ingredients
Combine all ingredients in an enameled Dutch oven or Stainless Steel Pot. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently until thickened, about 30 minutes.
Prepare Canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 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 to bring your water to a boil.
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 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.
Fill Jars
Once you have hot jars and hot salsa.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Ladle hot salsa into hot jar leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot salsa if necessary.
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
Using your jar lifter place the full jar back into the canner. Repeat the process until all salsa is used.
Process Jars in Canner
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 pint jars for 20 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.
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 jars for 20 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.
Cool and Store Jars of Fresh Vegetable Salsa
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the 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.
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This fresh vegetable salsa recipe is a great way to preserve the flavors of summer. With proper canning techniques, you can enjoy this delicious salsa year-round.
Enjoy your homemade salsa on tacos, chips, or as a topping for grilled meats!
Other Salsa Recipes
Recipe Card
Fresh Vegetable Salsa Canning Recipe
Equipment
- Large stainless steel pot or enameled dutch oven
- Enameled Dutch Oven or large stainless steel pot
- Water Bath Canner or Steam Canner
- Steam Canner or Water Bath Canner
Ingredients
- 7 cups chopped cored peeled tomatoes
- 2 cups coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped
- 3 cloves finely chopped garlic
- 1 can tomato paste 5.5 oz
- 3/4 cup White Vinegar (5% acidity)
- 1/2 cup loosely packed finely chopped cilantro
- 1/2 tsp Ground Cumin
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Wash all produce well.
- 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 7 cups, and place them in a bowl.
- While wearing gloves. Seed and finely chop your jalapeno peppers.
- Coarsely chop your onion and green peppers. Finely chop your garlic cloves.
- Combine all ingredients in an enameled Dutch oven or Stainless Steel Pot. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and boil gently, stirring frequently until thickened, about 30 minutes.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 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 to bring your water to a boil.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 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.
- Once you have hot jars and hot salsa.Water Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Ladle hot salsa into hot jar leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot salsa if necessary.
- Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
- Using your jar lifter place the full jar back into the canner. Repeat the process until all salsa is used.
- 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 pint jars for 20 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.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 jars for 20 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.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the 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.
Notes
Editorial Process
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