Homemade Salsa for Canning

Anna Bracey


My boys love this salsa...I add ghost chili sauce to part of the batch to make a couple HOT jars too!!


★★★★★ 1 vote

1 Hr


  • 20 lb
    tomatoes (i like to use vine ripe)
  • 6 large
    green peppers
  • 3
    each yellow and orange peppers for color
  • 5-6
    jalapeno peppers
  • 5-6
    sorano chilies
  • 1/4-1/2 c
    fresh diced cilantro
  • 4 tsp
    minced garlic (or more to taste)
  • 4-12 oz
    cans tomato paste
  • 3-6 Tbsp
    salt (to taste, i use closer to the 6 and i prefer sea salt))

How to Make Homemade Salsa for Canning


  1. I have to make this in 2 batches as my pots aren't nearly big enough!! Dice everything fairly small and simmer for about an hour (or more if you like your veggies to be softer). Stirring often! I use a large canning pot and a boiling water immersion to seal my pint jars...Makes about 36 pint jars if you do the whole batch!!
  2. After putting up the majority of the salsa I will add a couple drops of Ghost Chili sauce to what is left and put up about 6 jars of EXTRA HOT Salsa!!

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About Homemade Salsa for Canning

Course/Dish: Vegetable Appetizers

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