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Salsa Recipes for Canning

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Salsa is one of our favorite ways to use up tomatoes from the garden. When we have an abundance of tomatoes we love to preserve salsa to have all year round. In this post, I’m sharing some of our favorite salsa recipes for canning.

If you look online for salsa recipes you won’t have any problem finding thousands of variations. For me, this became overwhelming. So many recipes, were they actually good? Everyone has different preferences when it comes to food. I prefer a mild salsa and my husband enjoys a spicy salsa. I love chunky salsa some like thicker, saucier salsa.

This first recipe I’m sharing is not your mama’s salsa recipe, it’s delicious, it’s quick and it’s easy! Roasting the veggies before blending them up brings out great flavor. I prefer Roma Tomatoes (Plum tomatoes) because they are firm and easy to seed. You can really use any tomato you’d like. For this recipe you don’t even have to seed the tomatoes, so have fun!

Roasted Tomato Salsa recipe

Roasted Salsa for Canning

Roasting your vegetables brings out even more flavor in this salsa recipe.
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  • 1 poblano pepper cut in half remove the seeds and ribs, if you’re concerned about heat
  • 1 jalapeno pepper cut in half (remove the seeds and ribs, if you’re concerned about heat)
  • 2-3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons roughly chopped cilantro
  • 1/2 cup chopped red onion
  • 2 to 3 tablespoons lime juice sea salt to taste


  • Preheat the oven to 425. Line a baking sheet with aluminum foil and set aside.In a large bowl, toss the tomatoes, peppers, and garlic with the oil, salt, and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Roast the vegetables for 20 minutes.
    At this point, start checking every 5 minutes and removing any vegetables that appear browned and softened (for me, this was the garlic first, then the peppers and finally the tomatoes). Once all the vegetables have roasted, allow them to cool slightly.
  • Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and 2 tablespoons of the lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (this is very important; add a little bit, try it and repeat as necessary). Either serve immediately or cover the salsa and refrigerate it, serving it cold.
  • Can as usual in a water bath canner or a steam canner for 20 minutes for quarts.  One of the very best websites I’ve found for instructions on canning is over at  PickYourOwn.net.
Tried this recipe?Pin it and Tag @HeyDonna

Can as usual in a water bath canner or a steam canner for 20 minutes for quarts.  One of the very best websites I’ve found for instructions on canning is over at  PickYourOwn.net.

This recipe was so easy and delicious. I roasted the onions as well but added 1/2 a raw onion at the end because it needed a bit more onion flavor. I also added a few more garlic cloves as we LOVE garlic! This recipe is a keeper!

This next recipe is great if you have a lot of tomatoes and are looking for a great recipe for canning!

Roasted Salsa Recipe with chips

Large Batch Salsa

I’ve had this recipe for about a year and I’m not sure where I originally found it. It’s such an easy recipe and makes a good amount if you’re canning. If you happen to know where this recipe came from originally please let me know, I’d love to give proper credit!

Canned Salsa

This delicious salsa recipe is big so you can preserve it and enjoy it all year.
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  • 20 pounds Vine-ripened Tomatoes
  • 2 whole Large Bell Peppers
  • 6 whole Large Anaheim Or Other Large Chili Peppers
  • 5 whole Jalapeno Peppers
  • 6 whole Large White Onions
  • ½ cups Minced Garlic about 2 Large Bulbs
  • 2 cups White Vinegar
  • ½ cups Salt
  • 6 ounces fluid Can Tomato Paste
  • ¼ cups Chopped Fresh Cilantro


  • Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.
  • De-vein the bell peppers and jalapenos. You can leave in the seeds from some or all of the jalapenos if you like the heat.
  • Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic, and peppers to large stockpot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.
  • Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. Makes about 9-10 quarts
Tried this recipe?Pin it and Tag @HeyDonna


1 Comment

  • Reply
    Stacy K
    August 16, 2010 at 1:52 pm


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