Tomato Salsa

Marie Overton
May 28, 2022
2 min read

Updated: Jun 19

This is a lovely tomato salsa that is good on tacos, chips, or with any number of other meals. It has a lovely hint of heat to it but nothing that would scare off little kids. I would rate it as a mild salsa. It is a classic that is perfect to have in your pantry.

Jars of salsa, a bowl of salsa, tomatoes, bell peppers, an onion, and tortilla chips on a woven placemat on a granite countertop.

Tomato Salsa

This recipe makes approximately 6 Pints of Tomato Salsa.

Ingredients to Make Tomato Salsa:

Hands chop tomatoes on a wooden board, surrounded by tomato peels in a brown bowl. Pebbled countertop adds a rustic kitchen vibe.

6 pounds peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at my blanching tomatoes video.)
3 diced Onions
1 1/2 seeded, diced Anaheim Peppers
1 1/2 cups chopped Cilantro
5 tbsp minced Garlic
3/4 cups Red Wine Vinegar
3 tbsp Chili Powder
1 tbsp Salt
1/2 tsp Chipotle Pepper Powder

Cooking the Tomato Salsa:

Hands add chipotle pepper to a pot with chopped onions, tomatoes, and herbs on a speckled countertop. Text: "1/2 teaspoon Chipotle Pepper Powder."

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

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, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Tomato Salsa:

Person in a beige apron labeled "Mari" ladles chunky vegetable stew into jars on a granite counter beside a large metal pot.

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

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.

Person in an apron uses tongs to lift a jar of canned vegetables in a kitchen. A stove and pots are in the background. Text reads "Maria."

Once your jars have completed processing, turn off the heat, remove the lid and allow it to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

Jars of salsa, tomatoes, bell peppers, and an onion on a countertop. A bowl with salsa in the foreground. Warm, rustic setting.

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.

Enjoy!