Tomato Salsa for Canning

by Michelle K.      August-9-2012

This tomato salsa will be a favorite year round, pleasing everyone.


  • 14 cups plum tomatoes, roasted, peeled, diced with the juice (I use Roma)
  • 2 cups Anaheim peppers, roasted, peeled, seeded, diced
  • 2 1/2 cups onion, diced
  • 3 whole jalapenos, seeded, finely diced (leave seeds of one for 'medium', seeds of 2 for 'hot')
  • 6 cloves garlic, minced
  • 1 cup bottled lime juice (or lemon)
  • 1 tsp ground black pepper
  • 1 Tbs kosher salt
  • 3/4 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 cup fresh cilantro, chopped


  1. Roast your tomatoes under the broiler or on the grill, charring the skin. If you you are roasting under the broiler, slice them in half and put them cut side down. If using a grill, roast them whole. Once charred and cool enough to handle, peel off the skin and roughly chop the tomatoes, keeping the juice as well. Set aside.
  2. Roast the Anaheim peppers over a flame or under the broiler, charring them all over. Transfer the hot charred peppers to an airtight container or plastic bag and let them rest until cool enough to handle. Peel off the skin, remove seeds and veins, and chop. Set aside.
  3. Prepare your jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to refresh your skills from a reliable and official source to guide you through this process. My tips and tricks can be found here.
  4. In a large non-reactive pot combine all of the salsa ingredients over a medium-high flame. Bring to a boil and then simmer together for 10 minutes.
  5. Fill your hot jars with the salsa leaving 1/2 inch headspace. Remove any bubbles and adjust the headspace one last time.
  6. Clean the rim of the jar thoroughly, apply your hot lid, and then the ring. Tighten the ring just until "finger tip tight", not too tight, but not loose either.
  7. Process your jars in a hot water bath for 15 minutes measuring the time after the water returns to a full boil. Adjust your processing time as necessary depending on your elevation.
  8. Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Any jars that do not seal properly are still perfectly good to eat, just keep them in the refrigerator.
  9. Store your salsa in a cool dark place. This salsa can be eaten immediately, no wait time necessary.


Prep time: 1 hourCook time: 15 minsTotal time: 2 hourYield: 8 - 9 pints