Easy Homemade Chunky Tomato Salsa Recipe for Canning

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We go through salsa quite quickly around here. We love it on tortilla chips, eggs, in casseroles, dips pretty much anything. So making our own has been so rewarding. Being able to make it perfectly just how we like it, cooking up a big batch with garden tomatoes and water bath canning it for the year to come is one of the best parts of the garden harvest season for myself. I know you will love this easy homemade chunky salsa recipe and will come back to it time and time again.

In this post, I’ll walk you through my favorite Easy Homemade Chunky Salsa Recipe and show you exactly how to water bath can it safely so you can stock your pantry with jars of homemade goodness.

Why Make Salsa at Home?

To be honest, store bought salsa just doesn’t compare to homemade. When you make your own, you get:

• Fresh, vibrant flavor – Using fresh garden produce makes this recipe even better. If you don’t have a garden being able to choose fresh vegetables at the grocery store is a bonus as well.
• Control over ingredients – this recipe has no sugar, which a lot of salsa recipes have.
• Adjustable spice level – I like a mild salsa with just a bit of a tiny bite, this recipe fits the bill.
• Satisfaction of preserving your own food – I love knowing what is actually in my salsa, how it was handled and the quality of the ingredients.
• Texture and Thickness – You can chop the veggies as small or as big as you would like. Depending on the chunkiness you prefer
• Fresh or Frozen Tomatoes – I have used both fresh tomatoes for this recipe as well as thawed frozen tomatoes. Both work really well.
• Make as much as you want – Make a single batch or double or triple the recipe depending on how much you want to make.

Plus, it’s surprisingly easy to make and perfect for beginners in both cooking and canning.

If you are new to canning or want to try see my other canning and preserving recipes you can find them here:

Canning and Preserving Recipes

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Easy Homemade Chunky Tomato Salsa Recipe (Makes 4-5 pints)

This is a cooked salsa, which makes it ideal for canning. It’s a balance of spicy, and savory that works with chips, tacos, eggs, and everything in between.

Ingredients:

• 7 cups tomatoes, peeled, cored, and chopped
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped bell peppers (any color)
• 1/2 cups chopped jalapeno peppers
• 3/4 cups white or apple cider vinegar
• 1 tablespoon salt
• 3 cloves garlic, minced
• 1 small can of tomato paste
• 1 tsp ground cumin
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp dried oregano

Note: If you are sensitive to hot peppers, make sure to wear gloves while chopping them up.

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Instructions:

1. Prepare the Tomatoes

Bring a large pot of water to a boil. Score an X in the bottom of each tomato, then blanch in boiling water for 30–60 seconds. Transfer to ice water. The skins will slip off easily. Core and chop.

If using frozen tomatoes, take them out the night before and thaw on baking sheets. Once thawed the skins will peel off easily.

2. Chop Remaining Vegetables

Finely chop onions, bell peppers, hot peppers, garlic, and cilantro. The finer you chop, the more smoother the salsa texture will be.

3. Cook the Salsa

In a large stockpot, combine all ingredients. Bring to a boil, then reduce heat and simmer for 20–30 minutes, stirring frequently. The salsa should reduce slightly and thicken.

If using frozen tomatoes, you might have to double the simmering time. Just keep an eye on it to get the desired texture.

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How to Water Bath Can Salsa (Step-by-Step)

Once your salsa is cooked, you can preserve it using the water bath canning method, which is safe for high-acid foods like tomato-based salsa.

Equipment You’ll Need:

• Water bath canner or large deep pot with a rack
• 6 pint sized canning jars with lids and bands
• Jar lifter and canning funnel
• Clean kitchen towels (I like these Tea Towels) or drying pad

Step 1: Prepare Jars and Lids

• Wash jars, lids, and bands in hot soapy water.
• Sterilize jars in your preferred method
• Heat lids (but don’t boil) according to the manufacturer’s instructions.

Step 2: Fill the Jars

• Use a ladle and canning funnel to fill hot jars with hot salsa, leaving ½ inch headspace at the top.
• Remove air bubbles by running a clean butter knife around the inside edges.
• Wipe rims with paper towel and vinegar.
• Place lids on jars and screw on bands until fingertip tight.

Step 3: Process in Water Bath

• Place filled jars in the canner, ensuring they are fully submerged under at least 1–2 inches of water.
• Bring water to a rolling boil and process for 15 minutes
• Start timing once the water is boiling.

Step 4: Cool and Store

• After processing, turn off heat and let jars sit in the canner for 5 minutes.
• Carefully remove with a jar lifter and place on a towel-lined surface.
• Let cool undisturbed for 12–24 hours.

Check seals by pressing the center of the lids—if it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place.

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Storage & Safety Tips

• Store sealed jars in a cool, dark pantry.
• If a jar didn’t seal, refrigerate and use first.
• Always check for spoilage: bulging lids, leaks, or off smells mean the salsa is unsafe.
• Label jars with date and contents.

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Different ways to Use Salsa

This salsa is super versatile! Use it:

• With tortilla chips for a classic snack
• On tacos, burritos, or nachos
• As a topping for eggs, grilled meats, or burgers
• Mixed into rice or beans for added flavor
• Pour it over pork roast, and bake in the oven

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Canning your own salsa isn’t just about adding another item to the pantry shelf—it’s about preserving a season, a moment, a flavor you created from scratch. Whether you’re stocking up for winter or gifting jars to friends, there’s a special kind of joy that comes with opening a homemade jar of salsa.

Give this recipe a try, and don’t be afraid to make it your own! Got a favorite twist or family salsa secret? Share it in the comments—I’d love to hear how you make it yours.

If you love tomatoes you have to try my recipe for Creamy Tomato Basil Soup – It’s so easy and quick to make. I’m sure you will love it

It’s been a pleasure, Thanks again,