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Canned Salsa

This vibrant homemade canned salsa is perfect for dipping or topping dishes, offering a fresh and flavorful condiment that's easy to prepare.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 40
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 4 cups diced tomatoes (canned or fresh)
  • 1 cup diced red onion Can be substituted with sweeter onion
  • 1/2 cup diced green bell pepper Can be replaced with yellow or red bell pepper for sweetness
  • 1/4 cup chopped cilantro
  • 1 piece jalapeño pepper, minced Adjust according to heat preference
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1 teaspoon of cumin
  • Juice of 1 lime lime Adjust for more acidity if needed

Method
 

Preparation
  1. Start by chopping your tomatoes, red onion, green bell pepper, cilantro, jalapeño, and garlic. The finer you chop, the easier it is to mix and the better the flavors meld together.
  2. In a large mixing bowl, combine the diced tomatoes, red onion, green bell pepper, cilantro, minced jalapeño, and garlic.
  3. Sprinkle in the salt and cumin, followed by the freshly squeezed lime juice. Mix well until all the ingredients are coated and evenly distributed.
  4. Give your salsa a little taste, and adjust the seasonings as needed. For more heat, add an extra pinch of jalapeño. For more acidity, add a little extra lime.
  5. Fill clean mason jars with your salsa, leaving about half an inch of space at the top, and seal them tightly.
  6. Allow the jars to cool to room temperature, then store them in the refrigerator for up to a week, or process them for long-term storage.

Notes

For the best flavor, let the salsa sit for a few hours or overnight in the fridge before serving. To store, place in an airtight jar for up to one week or freeze for up to three months. Remember to leave space in the container before freezing.