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+ servings
jars of salsa
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5 from 2 votes

Best Homemade Jarred Salsa

This homemade jarred salsa is perfect straight from the jar or a starting base for cowboy or tropical salsa.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: best homemade salsa
Servings: 64
Calories: 14kcal


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  • water bath canner
  • canning jar lifter
  • 8 pint jars with rings and new lids or 14 half-pint jars with rings and lids
  • jar filling funnel


  • 12 cups diced tomatoes You will need 8 - 10 lbs of whole tomatoes. Peel them and remove the seeds first.
  • 1⅓ cup bell peppers green or red diced
  • 3 jalapenos diced with seeds and membranes removed
  • 3 cups onions diced
  • 1 cup cilantro chopped fresh
  • ¾ cup lime juice
  • 2 tsp ground cumin
  • 1 tbsp chilli powder
  • 1 Tbsp salt pickling or kosher
  • ¼ cup garlic minced


  • To change the number of serving: hover over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • Sterilize the pint-size jars, rings, and lids in the dishwasher on the sanitize cycle.
  • Add all the ingredients to a large kettle and stir to combine.
  • Cook on medium, stirring frequently until simmering and temperature reached 180 degrees.
  • Keep temperature above 180° for 30 minutes
  • Immediately fill the hot sterile jars with the cooked salsa, clean any spills off the rim of the jar, put the lid and ring on the jar and tighten.
  • Process in a water bath canner for 10 minutes
  • Remove jars from the boiling water with the jar lifter. Let cool and check to make sure they are sealed by pressing down in the center of the jar. If the lid pops down and back up it is not sealed and will need to be refrigerated and eaten.


Jarred Salsa should be eaten within 18 months
For a smaller batch of fresh homemade salsa divide the recipe by 4 and don't cook. Refrigerate leftovers.
The jarred salsa is a great base for cowboy salsa - add one cup roasted or canned corn kernels and one can of black beans to one jar of salsa.  
For a tropical salsa add 1/2 cup each of  diced fresh mango's,  diced fresh pineapple, diced watermelon, and diced cucumber to 1 jar of salsa.   
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Serving: 2oz | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg