Mild Jalapeno Salsa

Marie Overton
May 25, 2022
2 min read

Updated: Sep 9

Don’t let jalapeno salsa scare you because of its name. This recipe is actually a mild salsa. The color of this Jalapeno Salsa is pretty with all the green in it and uses up that last nice harvest of peppers at the end of the season. If you like heat in your salsa, all you have to do is leave the seeds in the jalapeno peppers and your salsa will go from mild to fire.

Tortilla chips surround a small white bowl of salsa on a yellow plate against a wooden background, creating a rustic snack setup.

Jalapeno Salsa

This recipe makes approximately 8 pints of Mild Jalapeno Salsa.

Ingredients to Make Mild Jalapeno Salsa:

Hands peeling a yellow tomato over a bowl of ice water and tomatoes, creating a fresh, calm kitchen atmosphere.

6 cups peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at my blanching tomatoes video.)
20 seeded, diced large Jalapeno Peppers
2 diced Onions
3/4 cup minced Garlic
1/4 cup chopped Cilantro
2 cups Apple Cider Vinegar
1 tbsp Salt
4 tsp Oregano
1 tsp Cumin
1 tsp Chipotle Pepper Powder

Cooking:

Hands mix chopped onions, herbs, and spices in a bowl on a granite countertop. Nearby are empty measuring cups and a jar.

Place all ingredients into a large pot and bring to a boil.

Hand stirring colorful vegetable soup in a pot on a stove. Steam rises, with visible onions and peppers. Granite countertop background.

Simmer for 10 minutes.

Equipment Preparation:

While your salsa is simmering on the stove it is time to prepare your canning equipment.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Mild Jalapeno Salsa:

Using a jar funnel, fill the jars leaving 1/2-inch headspace.

Pot of chunky vegetable sauce on a granite countertop. Sauce is being ladled into jars. Warm colors create a comforting atmosphere.

Use a chopstick to remove any air bubbles.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.

Jars of homemade salsa with green lids on a checkered cloth. A green-handled jar lifter is visible. The setting is a granite countertop.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.