This Jalapeño salsa recipe that’s perfect for canning! When the garden is covered in frost and nothing is growing, a jar of homemade jalapeño salsa can be the perfect way to bring a little heat to those cold winter days. Spicy and full of flavor, this salsa is like summer sunshine on your plate.
Plus, making jalapeño salsa is easier than you might think. With just a few simple ingredients and some basic canning supplies, you can whip up a batch that’ll keep you warm all season long.
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Jalapeno salsa
Growing peppers and tomatoes here in the Deep South is easy, especially since they love the summer heat. Jalapeño peppers and fresh tomatoes thrive in the warm weather and hold up well even on the hottest days.
In fact, jalapeños really start to take off in late summer, just when it feels like the garden is bursting with fresh ingredients. During this time of year, I always have an abundance of jalapeños, fresh tomatoes, and green peppers.
One of my favorite ways to preserve this harvest is by canning a hot salsa. It’s a great way to make sure I have the best salsa recipe on hand all year round, packed with the main ingredients that make it truly special.
Water Bath Canning This Jalapeño Salsa Recipe
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Canning jalapeño salsa is a simple process that makes it easy to enjoy your garden’s hot peppers all year long. Since salsa is a high-acid food, water bath canning works perfectly.
The process is straightforward. After making this spicier salsa with fresh ingredients, you fill jars with the mixture and place them in a hot water bath. This helps seal the jars, making the salsa shelf-stable.
It’s one of the best things about canning. You don’t have to take up space in the refrigerator, and your salsa can sit on the shelf for months, ready whenever you need it. Plus, having shelf-stable food like this is a smart way to be prepared in case of a power outage.
Instead of relying on the grocery store, you’ll have your own homemade canning salsa recipe at the ready!
Best Tomatoes To Use in Salsa
When it comes to making the best tomato salsa, paste tomatoes are your go-to choice. Varieties like Roma, San Marzano, and other paste tomatoes are ideal because they have less liquid and more “meat” inside.
This makes it easier to create a thick, rich salsa without having to cook it down as much. Using these types of garden tomatoes in your homemade salsa recipe gives you a great flavor and texture that’s perfect for dipping or adding to your favorite dishes.
So, if you’re aiming for a delicious and easy tomato salsa, paste tomatoes are definitely the best tomatoes to use.
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What Determines the Spice level in Jalapeño Salsa?
The spice level in a jalapeño pepper can vary a lot, even from the same plant. What makes one pepper spicier than another is mostly due to the amount of capsaicin, the compound that gives peppers their heat.
Some jalapeños can be mild, while others pack a serious punch, almost as hot as habanero peppers. That’s why it’s a good idea to test a couple of jalapeños before using them in a particular recipe, especially if you’re aiming for just the right level of heat in your salsa.
Different varieties of jalapeño peppers also have different levels of spiciness, but they all bring that fresh flavor we love. Whether you’re going for a mild salsa or something spicier, knowing your peppers is key.
How to Make a Jalapeño Salsa Recipe that’s Perfect for Canning
Equipment
You only need a couple of things around your kitchen to make jalapeño salsa.
- Water Bath Canner. A large pot will also work as long as it’s deep enough to cover the jars completely.
- Slotted Spoon
- Pint Canning Jars
- Canning Lids
- Vegetable chopper (optional) but I LOVE this one.
- Food Processor (optional) I use this one.
- A canning Kit is helpful if you don’t already have one
Ingredients
- 4 cups chopped tomatoes
- 2 cups chopped jalapeno peppers
- 1 cup bell pepper – You can add more jalapeno peppers and less bell pepper as long as the total amount of peppers should be 3 cups.
- 1 onion
- 5 cloves garlic
- ¼ fresh cilantro minced
- ½ tsp cumin
- 1 ½ tsp salt – you can adjust the amount of salt to your taste.
- ½ cup apple cider vinegar
- 2 tablespoons bottled lime or lemon juice
Directions
- Here’s how you can make a delicious jalapeño salsa for canning.
- Start by washing your tomatoes thoroughly. Then, bring a pot of water to a boil, and blanch the tomatoes for about 30 seconds.
- Quickly move them to an ice bath, and the tomato skins should peel off easily.
- Remove the cores, and if you want, you can remove the seeds too, but I usually skip that step.
- Next, cut the tomatoes into larger pieces with a vegetable chopper or finely dice them; you can also toss them in a food processor if you prefer a thicker salsa.
- For the jalapeños and bell peppers, remove the seeds and stems, then finely chop them or add them to the food processor with the tomatoes.
- Peel and finely chop your onion, and mince the garlic. Once everything is prepped, combine all the ingredients in a large saucepan and bring the mixture to a boil over medium heat.
- Once boiling, lower the heat and let it simmer for about 7 minutes.
- Meanwhile, prepare your water bath canner by filling it with enough water to cover the jars by at least an inch and bringing it to a boil.
- Place 6 clean half-pint jars into the boiling water bath to heat them up.
- After the jars are hot, carefully remove them and ladle the hot salsa into the jars, leaving about 1/2″ headspace.
- Use a plastic knife to remove any air bubbles, wipe the rims clean, and add the lids.
- Process the jars using the water bath canning method for a processing time of 15 minutes.
- Once done, remove the jars from the heat and let them cool overnight.
Helpful Tips
Experiment with Textures: Try processing some of the vegetables until smooth and chopping others for a mix of textures in your salsa.
Adjust the Heat: If you want a milder salsa, replace some or all of the jalapeños with mild peppers like bell peppers or poblano peppers.
Use Bottled Lemon or Lime Juice: For a more uniform acidity level during the canning process, use bottled lemon juice or lime juice instead of freshly squeezed.
Add Fresh Herbs: Use fresh cilantro and other herbs instead of dried ones for a fresher, deeper flavor.
Let It Sit: Allow your salsa to sit for a couple of weeks after canning to let all the flavors come together.
Add a Little Sugar: A pinch of sugar can help bring out the other flavors in your salsa, balancing the acidity and heat.
Wear Gloves When Dealing with Hot Peppers: trust me own this! Your hands will be on fire.
Always refer to the National Center for Home Food Preservation for canning instructions.
Jalapeno Salsa Recipe and Canning- FAQs
Do I have to peel the tomatoes?
Peeling tomatoes is optional, but it can help make the salsa smoother. If you prefer a chunkier texture, you can skip this step.
Can I use dried herbs instead of fresh ones?
Yes, but keep in mind that fresh herbs like cilantro add a brighter flavor. If you use dried, reduce the amount since dried herbs are more concentrated.
How long will canned salsa last?
Properly canned salsa can last up to a year when stored in a cool, dark place. Just make sure the jars are sealed properly.
Can I add other vegetables to my salsa?
Absolutely! Just be sure to keep the balance of acidic ingredients to ensure safe canning. You can add corn, beans, or even mango for a twist.
What if my salsa is too spicy?
If your salsa turns out too spicy, you can mix it with milder salsa or add a bit of sugar to balance out the heat.
Can I use a blender to make my salsa?
Yes, but be careful not to over-blend unless you want a very smooth salsa. Pulsing the ingredients gives you more control over the texture.
Why did my jars not seal?
If your jars didn’t seal, it could be due to the rims not being clean or not enough headspace left in the jars. You can reprocess them or refrigerate the salsa and use it within a few weeks.
Final Thoughts on Jalapeño Salsa Recipe for Canning
Making your own jalapeño salsa is a great way to use up your garden’s bounty and enjoy that fresh, spicy flavor all year long. With home canning, you can easily preserve your salsa, experimenting with different textures and flavors.
Remember to adjust the heat with milder peppers if needed, and consider using fresh herbs for that extra burst of flavor. Letting your salsa sit for a couple of weeks really brings everything together, making your canned salsas taste even better. This salsa canning recipe is a tasty way to stock your pantry and enjoy the fruits of your labor.
If you enjoyed this jalapeño salsa recipe, please share it!
More From The Farm
Have you ever tried mixing sweet and spicy flavors together? If not, you’re in for a treat! This super easy and tasty blueberry jalapeño jam recipe is going to be a favorite. It’s perfect for adding a little kick to the everyday foods you enjoy jam on. Let’s get started and make something delicious!
jalapeño Salsa Recipe
Equipment
- Water bath canner A large pot will also work as long as it’s deep enough to cover the jars completely.
- Slotted Spoon
- Pint Canning Jars
- Canning Lids
- Vegetable Chopper
- Food Processor
Ingredients
- 4 cups Tomatoes chopped
- 2 cups Jalapeño peppers chopped
- 1 cup Bell Pepper
- 1 Yellow Onion
- 5 cloves Garlic
- 1/4 cup Fresh Cilantro minced
- 1/2 tsp Cumin
- 1 1/2 tsp Salt
- 1/2 cup Apple Cider Vinegar
- 2 tbsp bottled lime or lemon juice
Instructions
- Start by washing your tomatoes thoroughly. Then, bring a pot of water to a boil, and blanch the tomatoes for about 30 seconds.
- Quickly move them to an ice bath, and the tomato skins should peel off easily.
- Remove the cores, and if you want, you can remove the seeds too, but I usually skip that step.
- Next, cut the tomatoes into larger pieces with a vegetable chopper or finely dice them; you can also toss them in a food processor if you prefer a thicker salsa.
- For the jalapeños and bell peppers, remove the seeds and stems, then finely chop them or add them to the food processor with the tomatoes.
- Peel and finely chop your onion, and mince the garlic. Once everything is prepped, combine all the ingredients in a large saucepan and bring the mixture to a boil over medium heat.
- Once boiling, lower the heat and let it simmer for about 7 minutes.
- Meanwhile, prepare your water bath canner by filling it with enough water to cover the jars by at least an inch and bringing it to a boil.
- Place 3 clean pint or 6 clean half-pint jars into the boiling water bath to heat them up.
- After the jars are hot, carefully remove them and ladle the hot salsa into the jars, leaving about 1/2" headspace.
- Use a plastic knife to remove any air bubbles, wipe the rims clean, and add the lids.
- Process the jars using the water bath canning method for a processing time of 15 minutes.
- Once done, remove the jars from the heat and let them cool overnight.
Notes
“In the house of the wise are stores of choice food and oil, but the foolish devours all he has.” ~Proverbs 21:20
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