Go Back

Restaurant Style Salsa For Canning

Restaurant style salsa for canning with ruby red tomatoes, peppers, and spices simmered until thick and tangy. This smooth chip-dip style salsa is jar-ready with proper headspace and water-bath processing for safe, pantry-friendly results.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 10 cup tomatoes, diced
Onions
  • 2 onions, diced
Jalapeños
  • 3 jalapeños, minced
Garlic
  • 6 clove garlic, minced
Tomato paste
  • 1 cup tomato paste
Vinegar
  • 1 cup vinegar
Cumin
  • 2 tbsp cumin
Cilantro
  • 0.25 cup cilantro, chopped
Salt
  • Salt, to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the salsa base
  1. Combine the diced tomatoes, onions, jalapeños, and garlic in a large Dutch oven.
  2. Stir in the tomato paste, vinegar, and cumin, mixing until evenly combined.
  3. Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer for 30 minutes to thicken.
Finish and can
  1. Stir in the chopped cilantro and season with salt.
  2. Ladle the hot salsa into sterilized jars, leaving 1/2 inch headspace.
  3. Process the jars in a water bath canner for 15 minutes, then cool completely on a towel-lined counter.

Notes

Pro tip: for a smoother, more restaurant-style texture, blend a portion of the salsa after simmering and before ladling into jars. Store sealed jars in the pantry up to months; refrigerate any unprocessed salsa up to 5 days. Freezing is not recommended for this canning recipe since the texture can change after thawing. For a gluten-free swap, check that your vinegar and any added products are gluten-free—this recipe is naturally gluten-free as written.