Canned Tomato Salsa Recipe with Fresh Jalapenos, Garlic & Cilantro

Posted by

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

As this salsa cools and then sets, the heat of the jalapenos will get stronger. Use less jalapenos if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.


  • 3 C tomatoes, peeled and chopped
  • 12 fresh jalapeno peppers, seeds removed and chopped fine
  • 1 onion, peeled and chopped
  • 6 garlic cloves, minced
  • 2 Tbsp. fresh cilantro, chopped fine
  • 2 tsp. ground oregano
  • 1 1/2 tsp. pickling salt
  • 1/3 tsp. ground cumin
  • 1 C cider vinegar


Prepare the canning jars and two part lids according the manufacturer’s instructions, and keep them hot.

Place all of the salsa ingredients into a 5 qt. pot. Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together. Simmer over low heat for 10 minutes. Pour the salsa into the jars, leaving a ¼-inch headspace. Release the air bubbles and add more salsa if necessary to retain the correct head space. Wipe the rims and tighten the seals. Process the salsa in a water bath canner for 15 minutes from the point of boiling. Remove the jars carefully and cool in a draft-free area. Check the seals and promptly refrigerate any jars that did not seal correctly. Makes 3 pints.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per 2 Tbsp. serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg.

Comments are closed.