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jalapeño Salsa Recipe

Simple and Spicy jalapeño salsa recipe made from fresh ingredients and easily preserved for later.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 3 pints
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 56
Ingredients Equipment Method Notes

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

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

Method
 

  1. Start by washing your tomatoes thoroughly. Then, bring a pot of water to a boil, and blanch the tomatoes for about 30 seconds.
  2. Quickly move them to an ice bath, and the tomato skins should peel off easily.
  3. Remove the cores, and if you want, you can remove the seeds too, but I usually skip that step.
  4. 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.
  5. 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.
  6. 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.
  7. Once boiling, lower the heat and let it simmer for about 7 minutes.
  8. 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.
  9. Place 3 clean pint or 6 clean half-pint jars into the boiling water bath to heat them up.
  10. After the jars are hot, carefully remove them and ladle the hot salsa into the jars, leaving about 1/2" headspace.
  11. Use a plastic knife to remove any air bubbles, wipe the rims clean, and add the lids.
  12. Process the jars using the water bath canning method for a processing time of 15 minutes.
  13. Once done, remove the jars from the heat and let them cool overnight.

Notes

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.