Homemade Chunky Tomato Salsa for Canning
A large recipe for homemade chunky tomato salsa made with fresh, garden-ripened tomatoes, peppers, and jalapeños. This salsa has a balanced blend of spice, heat, and sweetness and is perfect for canning.
Servings 10 half pint jars
Cost $5-30
Ingredients
- 10 lbs ripe tomatoes
- 4 large yellow onions
- 3 yellow bell peppers
- 3 green bell peppers
- 1 small bunch celery
- 4 large jalapeno peppers
- ⅓ cup pickling salt not table salt
- tbsp baking soda
Added on Day Two
- ¼ cup garlic, minced (about 10 cloves depending on size)
- 1 cup granulated sugar
- 3 tsp cayenne pepper
- 2 tbsp yellow mustard seed
- 1 ½ cups pickling vinegar not regular vinegar or apple cider
- 2 - 5.5 oz cans of tomato paste
Optional
- 2 tsp black pepper optional
- fresh cilantro to taste and optional
Instructions
Step 1: Prepare the Tomatoes
- Peel the tomatoes by placing them in boiling water for about two minutes until the skins split. Transfer them to cold water and peel away the skins. Core the tomatoes, remove the seeds and excess juice, then dice and place them into a very large bowl.
Step 2: Prepare the Remaining Vegetables
- Roughly chop the onions, peppers, celery, and jalapeños into chunky, bite-sized pieces. Add the chopped vegetables to the bowl with the tomatoes. If using cilantro and black pepper, add them now.
- Sprinkle the vegetables with the pickling salt and baking soda. Mix well, cover, and refrigerate overnight.
Step 3: Drain the Salsa
- On the second day, remove the vegetable mixture from the refrigerator. Working in batches, drain the excess liquid using a fine mesh sieve. Transfer the drained salsa to a very large pot.
Step 4: Cook the Salsa
- Add the garlic, sugar, cayenne pepper, mustard seed, pickling vinegar, and tomato paste to the pot. Stir well to combine. Bring the salsa to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Step 5: Prepare Jars for Canning
- Wash and inspect 10 pint jars or 20 half-pint jars, along with lids and rings. Place the jars in hot water and bring to a boil for 10 minutes. Reduce the heat to a simmer and keep the jars hot until ready to fill.
Step 6: Fill the Jars
- Ladle the hot salsa into the hot jars, leaving 1 inch of headspace. Remove air bubbles, wipe the jar rims clean, and apply lids and rings finger-tight.
Step 7: Water Bath Process the Salsa
- Place the filled jars into a boiling water bath, ensuring the jars are covered by at least 1 inch of water. Once the water returns to a full boil, process for 15 minutes.
Step 8: Cool and Store
- Remove the jars from the canner and place them on a towel-lined surface. Allow them to cool undisturbed until sealed. Refrigerate any jars that do not seal and use within a few days.
Storage & Serving Notes
- Once sealed and cooled, store the jars of salsa in a cool, dark place such as a pantry or cellar. Properly sealed jars can be stored for up to 12–18 months.
- This salsa can be eaten right away, but the flavor improves after a few weeks. Serve with tortilla chips, spoon over tacos or grilled meats, or use as a topping for eggs or baked potatoes.