Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zesty Salsa for Canning Recipe
    Lost? Site Map

    Zesty Salsa for Canning

    Zesty Salsa for Canning. Photo by Kathy228

    1/12 Photos of Zesty Salsa for Canning

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Marg (CaymanDesigns)'s Note:

    I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Combine all ingredients except tomato paste in large sauce pot.
    2. 2
      Simmer until desired thickness.
    3. 3
      Stir in tomato paste.
    4. 4
      Ladle hot salsa into hot jars leaving 1/4 inch head-space.
    5. 5
      Process 15 minutes in a hot water bath.
    6. 6
      Note: use more hot peppers for a very hot salsa or less for mild.
    7. 7
      It depends on how hot your peppers are and how hot you like your salsa.
    8. 8
      I never get close to 2 1/2 cups for our mild salsa.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on August 20, 2005


      WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do and learn. Thanks for sharing a wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2011


      I am not a fan of canned salsa (I like fresh), but this recipe is great! I had about a half a cup left after canning. When I tasted that I thought it tasted too vinegary, but 2-3 weeks later, we opened a jar, and it was awesome. I thought this would be the salsa we would eat over the winter. I am not sure it will last till then! Obviously you can change this recipe to your taste. I agree with others that posted, the paste brings it all together! I would not make it without it! Thanks for the post!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2011


      Very good and so easy! Thank you for posting :) Followed your recipe (with a few exceptions), let simmer for about 90 mins. and this made 6 pints of thick, zesty salsa. We used mild jalepenos from our garden and the flavor was fantastic. A little kick, but tasty. We did peel the tomatoes and used white vinegar instead of the apple cider vinegar and added about 3 T. of sugar. For the bell peppers, we used a combination of red, yellow, orange and green -- everything was fresh from the garden and what we had on hand. Word of caution: wear gloves when working with jalepenos.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (91)


    Nutritional Facts for Zesty Salsa for Canning

    Serving Size: 1 (4219 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 193.3
    Calories from Fat 10
    Total Fat 1.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1419.7 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 10.1 g
    Sugars 23.4 g
    Protein 7.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes