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Canned Tomato Salsa
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Best ever fresh tomato salsa with chile, jalapeño, onion, and garlic perfect for canning. Follow our detailed canning instructions.
Ingredients:
  • 5 pounds of tomatoes
  • 1 pound large Anaheim green chilies (5-6 chilies)
  • 3 jalapeño chilies, seeded and stems removed, chopped
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, minced
  • 1 cup apple cider vinegar
  • 1/2 cup loosely packed fresh chopped cilantro (including stems)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 to 2 tablespoons sugar or more (to taste, depending on how sweet your tomatoes are)
Instructions:
  • Prepare the jars: Set a steamer rack in a large stockpot or canning pot. Arrange clean mason jars on the rack and fill them with water. Pour water into the pot until it reaches the top of the jars. Bring the water to a simmer to keep the jars warm as you make the salsa. Clean the lids by washing them in hot, soapy water, drying them thoroughly, and setting them aside.
  • To roast the Anaheim chiles, char them over a gas flame until blackened all over, or broil or grill them if you don't have a gas stove. It's important to blister and blacken the skin for better flavor and easy peeling. Afterwards, steam the chiles in a bag to make peeling easier. Remove the skin, stems, seeds, and veins, then chop the chiles to yield 1 cup of chopped chiles. Avoid using more than 1 1/2 cups of chopped chiles.
  • Prepare the tomatoes: Peel the tomatoes by blanching, grilling, or broiling. For blanching, score the ends of the tomatoes and place them in boiling water for a minute. If grilling, core whole plum tomatoes and grill on high heat until partially blackened. For broiling, cut any sized tomatoes in half and broil with the cut side down until the peels blacken. Once done, let them cool, remove and discard the peels, and chop the tomatoes, saving any juices. You should end up with about 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. (Use a minimum of 7 cups of tomatoes.) Transfer to a bowl and set aside.
  • In a large stainless steel pot, combine all ingredients. Avoid using aluminum pots due to sauce acidity. Bring to a boil, then simmer uncovered for 10 minutes.
  • For a smoother salsa, blend half of it using an immersion blender or a regular blender.
  • Taste the salsa and adjust: Add sugar to balance acidity or vinegar to balance sweetness, as needed.
  • Carefully transfer the hot salsa into the hot jars, ensuring there is a 1/2 inch space at the top. Gently wipe the rims clean before securing the lids. Avoid over-tightening to enable proper sealing during the water bath process.
  • Create a water bath: Return the filled jars to the pot of hot water, ensuring there's at least 1 inch of water covering them. Boil vigorously for 15 minutes (adjust time for altitude if necessary). Remove from heat and let the jars sit in the hot water for 5 minutes before proceeding.
  • Allow the jars to cool: Once removed from the water bath, place the jars on the counter until completely cool. Listen for the satisfying "pop" sound indicating a sealed lid due to the vacuum created by the cooling salsa. For any unsealed lids, replace and process for an extra 15 minutes, or refrigerate and consume within a few days. Remember to label the jars with the processing date using a Sharpie on the lid and consume within 1 year.

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