Zesty Salsa (for canning)

RC :)


Great consistency for a canned salsa.

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10 pint jars
1 Hr
1 Hr
Stove Top


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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
sterilized pint jars, with lids

How to Make Zesty Salsa (for canning)


  • 1Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
  • 2Place chopped tomatoes in large stock pot.
  • 3Add remaining ingredients and mix well. Bring to a boil over medium heat.
  • 4Reduce heat and simmer for 30 minutes.
  • 5Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
  • 6Set 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.
  • 8Note -- 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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