You guys keep asking for my salsa recipe, so here it is! I got it from an older gentleman that I worked with years ago and it seriously is the best salsa recipe! Well, at least it is in my opinion 🙂 This is a cooked salsa recipe for canning. We eat it all winter long and eat a TON because you know, Taco Tuesday is our thing! 

Salsa Recipe

9 jalapeno peppers, chopped

18-20 medium Roma tomatoes

2 medium onions, chopped

2 green peppers, chopped

3 cloves garlic, sliced

1 5.5 oz can of tomato paste

3/4 cup vinegar

3 tbsp white sugar

1 tbsp picking salt

2 tsp paprika

1/2 tsp ground cumin

3 tbsp chopped cilantro


Blanch tomatos, rinse in cold water and remove skins, peel and chop. Remove stems from jalapeños and chop. Add everything except cilantro to large pot and simmer uncovered for 1 hour. Add cilantro and continue cooking for 15-30 minutes until desired consistency exists. Process in canner water bath for 20 minutes. 

Let me know if you have any questions!

UPDATE: A single batch makes about 7 pints. You can easily double. If you make more than a double just make sure your pot is large enough!


A Few Tips … 

It’s always fun when you have company to help with the chopping. I usually delicate the onions and jalapeño peppers to my husband, haha, but he was away working when I made salsa this year, so to help make the task not so daunting I did as much chopping as I could first thing in the morning, then took a break before making the rest of the salsa. 

The most important tip is this, WEAR GLOVES when chopping any hot peppers! Seriously, don’t skip this step. The oil residue that peppers leave on your skin is so hard to get off. And never mind trying to take contacts out, even when you’ve washed your hands a million times! So do yourself a favour and just wear gloves!

To blanch tomatos, place a dozen or more tomatoes in a pot of boiling water for 1 minute. No more. Then immediately place in cold water (I fill the sink with cold water). Cut the stem end off and peel, the peels will come off easily. I recommend using Roma tomatoes because they are more “meaty” and there is less liquid. If you use regular tomatoes then you’ll likely have to drain some liquid out or cook down longer. 

Place everything in a large pot to cook for 1 hour.

If you want spicy salsa you can add additional hot peppers. This recipe is not spicy. It has good flavour, but it is not spicy. To can, place salsa in hot clean jars and process in hot water bath for 20 minutes.


My two favourite things for canning are a funnel for pouring into jars and the magnetic stick for getting the hot lids and rings out of boiling water. I also highly recommend this book for all your home preserving needs! If I have any questions about balancing times, freezing, canning, recipes for canned goods, anything, it is my GO TO! So much easier than Google and most importantly for me it is simple to read and trustworthy information, which is super important when it comes to preserving food! I’ve linked both the book and my favourite canning tools below. 


Shop this post (a few things I use for canning): 

I really like the tool kit, the funnel and magnetic stick for getting the hot jar lids are the tools I use the most. I also highly recommend the book below, it’s a great resource for getting starting and my go too for any questions related to canning. 

Let me know if you try this recipe & share using #sewbrightcreations on Instagram

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