Description
This vibrant homemade jalapeño tomato salsa is spicy, fresh, and perfect for canning. It uses ripe Roma tomatoes, jalapeños, and simple pantry staples. Ideal for preserving summer’s best flavors in shelf-stable jars.
Ingredients
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8 jalapeño peppers, seeded and finely chopped
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1 kg (2.2 lbs) Roma tomatoes, chopped
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2 cups onions, coarsely chopped
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1 cup green bell peppers, coarsely chopped
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3 cloves garlic, finely chopped
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1 can (156 mL / 6 oz) tomato paste
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¾ cup white vinegar (5% acidity)
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½ cup fresh cilantro, chopped
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½ teaspoon ground cumin
Instructions
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Wear gloves and chop the jalapeños.
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Chop the tomatoes, onions, bell peppers, garlic, and cilantro.
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Combine all ingredients in a large non-reactive pot.
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Bring to a boil, then reduce heat and simmer for 30 minutes.
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Sterilize jars and prepare lids while salsa cooks.
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Ladle hot salsa into jars, leaving ½ inch headspace.
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Wipe rims, apply lids, and process in a boiling water canner for 20 minutes.
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Cool jars for 24 hours, check seals, and store in a cool, dark place.
Notes
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Adjust the number of jalapeños for milder or spicier salsa.
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Do not reduce the vinegar—acidity is key for safe canning.
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Always wear gloves when handling hot peppers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Canning / Condiment
- Method: Boiling Water Bath
- Cuisine: Mexican-Inspired