Zesty Salsa (for canning)

RC :)


Great consistency for a canned salsa.


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10 pint jars
1 Hr
1 Hr
Stove Top


  • 4 c
    tomatoes, peeled and chopped
  • 1 1/4 c
    green peppers, chopped
  • 3/4 c
    mixed hot peppers, chopped (red chiles, serranos, habaneros)*
  • 6 to 12
    jalapeno peppers, chopped
  • 3 - 29 oz. can(s)
    tomato sauce
  • 2 c
    onions, chopped
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
  • 3 Tbsp
    fresh cilantro, chopped
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    red pepper flakes
  • 1 Tbsp
  • 1 Tbsp
  • 10
    sterilized pint jars, with lids

How to Make Zesty Salsa (for canning)


  1. Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
  2. Place chopped tomatoes in large stock pot.
  3. Add remaining ingredients and mix well. Bring to a boil over medium heat.
  4. Reduce heat and simmer for 30 minutes.
  5. Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
  6. Set on towel to cool. Check for seals.
  7. * For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
  8. Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.

Printable Recipe Card

About Zesty Salsa (for canning)

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #Hot Peppers #salsa

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