Canned Salsa Recipe With Fresh Tomatoes
  1. Peel tomatoes: Score bottoms, boil 60 seconds, transfer to ice bath, peel skins.

  2. Chop all vegetables and combine in a large pot.

  3. Simmer for 20–30 minutes until thickened.

  4. Sterilize jars, ladle salsa into jars with ½” headspace.

  5. Wipe rims, seal jars with lids.

  6. Process in water bath (fully submerged) for 30 minutes.

  7. Remove jars and let sit undisturbed for 24 hours.

  8. Check seals before storing.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions📆Everyday🥫Preserving

Season☀️Summer

DifficultyMedium ⏰ 1h

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