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    You are in: Home / Recipes / Salsa Picante for Home Canning Recipe
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    Salsa Picante for Home Canning

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Buster's friend's Note:

    This is from the New Mexico Department of Agriculture Cooperative Extension Service via This site has a wonderful explanation for how to & why of water bath processing. Per this site, this recipe was designed for hot water processing (suggesting the acidity is high enough to be safe). Do not alter the ratios unless it is to increase vinegar as adding more low acid vegies like peppers, onions, cilantro, garlic could result in an unsafe product (think botulism). This is the case for any home canning - so don't be put off. Oh, this salsa is rated "Medium-Hot" on that site so we will know soon!

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    Units: US | Metric

    • 6 serrano peppers (or jalapeà o chiles, stems and seeds removed, chopped very fine)
    • 1 large onion, chopped very fine
    • 3 medium tomatoes, chopped very fine
    • 2 garlic cloves, minced
    • 1/4 cup fresh cilantro, finely chopped fresh
    • 2 tablespoons vegetable oil
    • 1/2 cup red wine vinegar (or lime juice)


    1. 1
      Mix all the ingredients together in a non-metallic bowl.
    2. 2
      Place in sterilized jars, seal firmly and process in a water bath per instructions on Essential Habanero Sauce.

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    Nutritional Facts for Salsa Picante for Home Canning

    Serving Size: 1 (713 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 195.7
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 14.7 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 4.0 g
    Sugars 8.8 g
    Protein 2.8 g

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