Canned Salsa

I have to give props to my friend Julie Riley for teaching me the process of canning salsa.  When Derek and I moved into this house, but still didn’t have kids Julie offered to teach anyone interested how to can salsa.  Derek and I had planted a small salsa garden that year, and Derek loves (practically drinks) salsa, so I took her up on her offer.  To be honest, I don’t usually love the taste of most canned salsa.  Usually all I taste is vinegar and tomatoes.  Then, one Bear Lake trip with the Morris’s Heather brought some of her family’s canned salsa and it was the best canned salsa I had ever tasted.  I insisted she teach me the ways next time I wanted to try canning salsa.  So one summer when the majority of my garden tomatoes had ripened, Heather came over and we spent the day canning her salsa.  I’ve decided the trick to good canned salsa is roasting the peppers before mixing them into the batch.  Whenever, I try a canned salsa that I like I always ask and sure enough they roasted the peppers.  I’ve kinda tweaked Heather’s recipe and made it my own over the years and to be honest it changes every year depending on how spicy or mild I want to make it and what kind of peppers I have growing in the yard.   I do always keep the same ratio of tomatoes to vinegar.  Here’s what the batch I made today looked like (and I doubled this because that’s how many tomatoes I had) it made about 11 pint jars.


  • 8 jalapeno peppers
  • 4 anaheim peppers
  • 4 green peppers
  • 4 C chopped onions
  • 16 C chopped tomatoes
  • 1 1/3 C vinegar
  • 1 Tbsp sugar
  • 5 Tbsp salt
  • 1/2 bulb garlic


  1. Wash all bottles and rings.
  2. Roast whole peppers on a cookie sheet in the oven at 350 degrees for 45 minutes, once cool process in food processor.
  3. Dice onions in food processor and measure out.
  4. Blanche the tomatoes in boiling water, then once skins start peeling move to ice water bath.
  5. Remove tomato skins and chop in food processor.
  6. Strain tomatoes through fine mess strainer to remove excess juice (I like my salsa chunky, but if you like a lot of juice you could skip this step–I strain it over a pitcher and save the tomato juice to make chili or soup later).
  7. Put chopped tomatoes, peppers, onions and all over ingredients in a big pot.  Bring to a boil, then reduce heat and simmer for 1 1/2 hours.
  8. Pour into jars and process in water for about 10 minutes.

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