Thick Canned Salsa

A flavorful and thick homemade salsa made with ripe tomatoes, zesty onions, and spicy jalapeños, perfect for snacking or as a topping for various dishes.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 6 jars

Course: Appetizer, Condiment

Cuisine: American, Mexican

Calories: 50

Ingredients Method Notes

Ingredients

Fresh Ingredients

10 cups chopped cored, peeled tomatoes The star ingredient, providing a fresh and juicy base.
2 cups chopped onion Adds sweetness and crunch, balancing the salsa's overall flavor.
1 cup mild chopped green chili peppers For a gentle heat that enhances without overwhelming.
2 pieces jalapeños Brings a spicy kick, with the option to adjust heat by seeding.
4 cloves garlic Infuses a rich and aromatic flavor, elevating the salsa.
2 tbsp tomato paste Thickens the salsa and amplifies the tomato flavor.
1 cup white or apple cider vinegar Adds brightness and acidity, helping to preserve the salsa.
1 tbsp ground cumin Delivers a warm, earthy note that complements the fresh ingredients.
1 tbsp salt Enhances all flavors, making the salsa pop.
1 tsp pepper Adds a touch of heat and depth to the seasoning.
1 tbsp dry oregano Provides a hint of herbal goodness and aroma.
1 tsp cayenne powder Offers additional heat; adjust according to preference.
1 cup lightly packed cilantro Adds freshness and herbaceous notes, vital for authentic salsa flavor.

Method

Preparation

In a large stainless steel stockpot, mix all the ingredients thoroughly.
Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching.
Reduce heat and boil gently until the salsa has thickened, which usually takes about 30 minutes, stirring often to avoid burning.
While the salsa thickens, prepare your canner, jars, and lids.
Carefully ladle the hot salsa into hot jars, ensuring to leave a 1/2-inch headspace at the top.
Wipe the jar rims to remove any residue, then attach the lids securely.
Place the jars in the canner, ensuring they are covered by at least 1 inch of water, and bring to a boil.
Process the jars for 20 minutes, then turn off the burner and remove the lid.
Let the jars sit for about 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours.
Check the seals before labeling and storing your salsa.

Notes

For best results, start with tomatoes at peak ripeness. Consider roasting jalapeños for a smoky flavor. Chop all ingredients to uniform size for even cooking. Sterilize jars before use to prevent spoilage.