Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Ingredients Nutrition


  1. Mix all together and bring to a slow boil for 10 minute.
  2. Seal in jars and cook in hot water bath for 10 minute.
  3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  4. Yields 3-6 quarts or pints.
Most Helpful

This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.

Debbie Dixon October 03, 2001

This is an exceptional recipe for a canned salsa. My only change was to lessen the sugar. If your tomatoes are fairly sweet (home-grown, off the vine) you really don't need sugar. My family isn't in to HOT, but we didn't find this recipe hot at all - even when made exactly as given. Very mild, but with a little zip. ADDED NOTE: After I drained all the juices off the vegetables, I canned that separately as vegetable broth for soups later. it had a nice "zippy" flavor that will enhance winter soups.

Allie September 27, 2001

This is an excellent recipe but our tastes are for a slightly hotter salsa. To the basic recipe I added 1 to 3 hot peppers (habeneros or chili peppers) increased the cumin 1/2 to 1 teaspoon and added cilantro.

Lynne Schweller October 02, 2001