Canned Salsa Recipe
Learn how to make the best authentic Mexican salsa roja recipe for canning, with fresh tomatoes, jalapenos, bell peppers, onion, and assorted peppers. Follow our easy-to-follow instructions and enjoy a delicious and healthy salsa that will spice up your meals!
How to Make Authentic Mexican Salsa Recipe
Get ready to taste the most flavorful and delicious salsa you’ve ever tried! In this post, we will teach you how to make the best authentic Mexican salsa roja recipe for canning, perfect for spicing up your meals or giving as a gift to your loved ones. With fresh and healthy ingredients and easy-to-follow instructions, this recipe will make your taste buds dance with joy.
Why You’ll Love This Authentic Mexican Salsa Recipe
Our authentic Mexican salsa roja recipe is the perfect combination of spicy, tangy, and savory flavors that will add a kick to any dish. Whether you’re using it as a dip for chips, topping for tacos, or condiment for your favorite meats, this salsa will definitely impress your taste buds. The secret behind its deliciousness is the use of fresh and natural ingredients, such as juicy tomatoes, zesty jalapenos, sweet bell peppers, and aromatic cilantro. Plus, it’s easy to make and perfect for canning, so you can enjoy it all year round.
Ingredients:
- 15 cups pureed tomatoes, about 15 large tomatoes
- 10 jalapenos, seeded and cut in half lengthwise
- 3 large bell peppers (2 green, 1 red)
- 10 to 15 assorted peppers of your choice (3 Anaheim, 2 poblano, and 5 red chili peppers)
- 1 large sweet onion
- 1 and 1/2 cup lime juice
- 2 bunches of cilantro, stems removed
- 3 tsp salt
- 1 Tbs garlic powder
- 1 Tbs chili powder
- 1 tsp cumin
- 1 6 oz can organic tomato paste
FAQs about Ingredients
Yes, you can use canned tomatoes, but the flavor won’t be as fresh and vibrant.
Yes, you can use any peppers you like, but make sure to adjust the spiciness level according to your preference.
No, the tomato paste helps to thicken the salsa and gives it a richer flavor.
How To Make Authentic Mexican Salsa
- In a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat.
- Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes.
- In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes.
- Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes.
- Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and cook for 30 more minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Enjoy!
- Refrigerate after opening.
Canned Salsa Recipe
Ingredients
- 15 cups pureed tomatoes about 15 large tomatoes
- 10 jalapenos seeded and cut in half lengthwise
- 3 large bell peppers I used 2 green and 1 red.
- 1 large sweet onion
- 10 to 15 assorted peppers of your choice I used 3 Anaheim, 2 poblano, and 5 red chili peppers. For mild, remove all seeds. For medium, keep seeds of 2 jalapenos. For hot, keep seeds of 2 jalapenos and 1 Anaheim pepper.
- 1 and 1/2 cup lime juice
- 2 bunches of cilantro stems removed
- 3 tsp salt
- 1 Tbs garlic powder
- 1 Tbs chili powder
- 1 tsp cumin
- 1 6 oz can organic tomato paste
Instructions
- In a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat.
- Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes.
- In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes.
- Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes.
- Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and cook for 30 more minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Enjoy!
- Refrigerate after opening.
That looks like good salsa!!! I need to try my hand at canning more things. It just feels like so much work, but it’s worth it if you have delicious food in your pantry afterwards 🙂
My mom helped me, Amber, that’s my secret! Ha ha… It’s also a little easier since you blend most of the ingredients instead of chopping them all.
This sounds like the perfect salsa! We just picked so many tomatoes from our garden AND I’m on a canning spree! I’ll be making this either today or tomorrow!
I’m excited to hear that, Jesseca! Let me know how it goes.
I just found your website and wanted to write a quick comment and thank you for doing this. I love when I can find someone I have similarities too as well..I live in Utah and have a 15 month old boy and have my RN but currently do not work. I have always been interested in health as well! But it can be overwhelming sometimes trying to plan out meals for my husband who grew up in a family who didn’t make the best choices with there health and mostly out of ignorance. Anyways, thank you for doing this blog and I will know be following and trying out your recipes! 🙂 Also I was wondering if you do by chance have a meal plan or ideas. You mentioned to plan out a 10 day meal plan-if you don’t mind I would love to see an example of what you do! Thanks again! 🙂
Marissa, Welcome! I’m so grateful you found me and thank you for your great comment! It’s definitely in my plan to start having meal plans. I will start working on it sooner since you requested it! My mission is to make healthy food taste SOOO delicious that you don’t even know it’s healthy. My husband was the same way. I slower starting substituting ingredients and discovering new ways to cook vegetables AND now my husband is a healthy eater too! I’m here to help anyway I can, Marissa!
YAY! I love salsa and have a recipe, but not one for canning. This is perfect! Can’t wait to use all our garden tomatoes for this!
Thanks, Aimee! Let me know how it goes.
Oh I love salsa – thanks for the recipe! Pinning!
Thanks, Summer! Let me know how it goes.
Hubby and I love the real deal! I’m so glad to have a great authentic recipe!
My husband and I are the same way, Audra!
I’m going to make this up tomorrow, great looking recipe. Any idea approx. how many 1 liter jars I will need, thanks, Jan
I hope you enjoy it as much as we do, Jan! I would prepare about 6 to 8 liter jars. I used 6 on the last batch, but I think it can vary a little on the size of tomatoes and peppers you use. Anyway, best of luck! Let me know how it turns out.
If I make a double batch would I just double the ingredients
Great question, Shawn. Yes… just double the ingredients.
Do you peel the skin off your tomatoes first? Does it matter.
I actually decided to keep the skins on. My Vitamix blends the skins well and it’s one less step. Great question, Saucy. I’ll have to update the recipe with better specifics.
Outstanding.
Canning is such hard work…and when you grow your own tomatoes, peppers, garlic, etc. I am hesitant to try a new recipe, because I don’t want to waste my good stuff if it’s a stinker.
I was hesitant to try this because while all the posters were raving, no one said they actually made this salsa.
Reading the ingredient list, and looking at the huge bowls of tomatoes on my counter, I decided to leap.
It’s very good. I’m sure when it cools and the flavors in the jars blend and settle, and January’s wind is blowing it’ll be amazing.
That said I think I should share a few things…(and I’m a rebel so I altered the recipe as well…but not substantially)
As a rule canning recipes call for exact amounts…1/2 cup chopped onion, rather than “1 large onion” as balance is key to reduce food borne illness (botulism)…so I want to point out that some of the indredient amounts here are ambiguous; I also think the process time of 30 minutes is excessive. (I’m not a food scientist, but referred to
“You Can Can”s time of 15 minutes…I opted for 20 as compromise.
1. Tomatoes…I seeded, but did not peel them…recipe does not specify whole tomatoes, seeded or unseeded, peeled or unpeeled…just drop in the vitamix, whole tomatoes are extremely juicy, and while this is a runny salsa, I still opted to reduce the juicy by deseeding.
2. Used fresh garlic…I grow so much using powder seems shameful.
3. I cut back on the Jalepenos, but after I tasted it was sorry I didn’t use all 10. (I did 6 large ones).
4. Used some dried chilis instead of fresh, would follow the recipe and use at least 10.
5. Also roasted and peeled the Polbalmo with the japenos…it smelled so good I was sorry I didn’t buy 2.
6. Used fresh sqeezed limes…approx. 7 for 1.5 cups. (Hand Citrus squeeze juicer one the best purchases I’ve made).
7. Since I added fresh garlic I used 2 cans of paste and 3 extra cups of puree to up the acid balance.
8. And dammit, I know its against everything healthy, but I added some sugar to take the edge off the tomatoes, and salt to bring forth the flavors.
9. Holy Cow, get our your canning jars, this is a LOT of salsa!
Thanks for sharing, glad I tried it!
Thank you for your fabulous feedback, Saucy! I really enjoyed your comment. I hope you enjoy the salsa as much as we do. Please come back anytime!