Homemade Salsa For Canning


If your garden has blessed you with a surplus of tomatoes this summer, you've found the right recipe. The perfect pinches of cumin and cayenne layered with herbal cilantro and just the right ratio of vinegar and sugar helps this salsa hit the trifecta of tangy, spicy, and smoky. Plus, it makes enough to keep a jar for yourself and share the others with friends or neighbors. Pair with nachos, tacos, or a bowl of tortilla chips, and you'll want to make sure you have enough to last you till Super Bowl season.

Homemade Salsa for Canning
Photo: Caitlin Bensel
Active Time:
30 mins
Total Time:
2 hrs 25 mins
Makes 10 cups (5 [1-pt.] jars)


  • 5 pounds medium tomatoes, cored and halved crosswise

  • 2 tablespoons kosher salt, divided

  • 2 medium (3 oz. each) poblano chiles

  • 4 tablespoons olive oil, divided

  • 3 cups chopped yellow onions (from 2 large [12 oz. each] onions)

  • 6 medium garlic cloves, chopped (3 Tbsp.)

  • 1/3 cup red wine vinegar

  • 2 teaspoons granulated sugar

  • 1 1/2 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • 2/3 cup chopped fresh cilantro (2/3 oz.)

  • 3 medium (1 1/2 oz. each) jalapeño chiles, seeded and minced (1/4 cup)


  1. Preheat oven to high broil with rack positioned 5 inches from heat source. Arrange tomatoes, cut sides up, on a rimmed baking sheet. Sprinkle evenly with 1 tablespoon of the salt. Broil in preheated oven until tomatoes are slightly charred and skins blister, about 15 minutes. Carefully remove from oven; let stand until cool enough to handle, about 15 minutes. (Do not turn oven off.)

  2. Using your hands, peel tomatoes over baking sheet, reserving any tomato liquid; discard tomato skins. Transfer peeled tomatoes and liquid to a large bowl. Crush tomatoes into small chunks using your hands or a whisk. Set aside.

  3. Toss together poblanos and 1 tablespoon of the oil on a separate baking sheet. Broil until blistered, about 12 minutes, turning once halfway through cook time. Transfer to a heatproof bowl; cover tightly with plastic wrap. Let stand 10 minutes. Remove and discard skins and seeds from poblanos. Chop poblanos.

  4. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high. Add onions and garlic; cook, stirring occasionally, until onions just turn translucent, 5 to 6 minutes. Add tomatoes (and any accumulated liquid), poblanos, vinegar, sugar, cumin, and cayenne. Bring to a boil over high. Reduce heat to medium; simmer, stirring often, until mixture has thickened and little to no liquid pools on the surface, 10 to 12 minutes. Remove from heat; stir in cilantro, jalapeños, and remaining 1 tablespoon salt. Let cool to room temperature, stirring often, about 1 hour.

  5. Spoon salsa evenly into 5 (1-pint) lidded jars. Cover and store in refrigerator up to 10 days. Alternatively, process in a water bath in canning jars for long-term storage.

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