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Water Bath Canned Tomato Salsa

Water bath canned tomato salsa that simmers into a thick, smoky-kicked texture with jalapeño and cumin. Diced tomatoes cook down with onion, garlic, and jalapeños, then are processed to seal for shelf-stable jars.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes, diced
  • 8 cup tomatoes
Onion, diced
  • 2 cup onion
Jalapeños, minced
  • 2 jalapeños
Garlic, minced
  • 4 garlic cloves
Vinegar
  • 1 cup vinegar
Lime juice
  • 2 tbsp lime juice Use bottled lime juice for standardized acidity when canning.
Cumin
  • 1 tbsp cumin
Cilantro, chopped
  • 0.25 cup cilantro
Salt, to taste
  • 0.25 tsp salt Add to taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook the salsa
  1. Combine the diced tomatoes, onion, jalapeños, and garlic in a large pot over medium-high heat. Stir until evenly distributed and starting to heat through, about 5 minutes, with the mixture beginning to steam.
  2. Stir in the vinegar, lime juice, and cumin. Mix until the salsa is uniform in color and fragrant, 1 to 2 minutes.
  3. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Simmer at a steady bubbling rate for 20 minutes, stirring occasionally, until thickened.
  4. Stir in the cilantro and season with salt. Cook 2 to 3 minutes more, until the salsa looks glossy and slightly thicker.
Jar and water-bath process
  1. Ladle the hot salsa into sterilized jars, leaving 1/2 inch headspace. Wipe rims clean and apply lids as directed so jars are ready for processing.
  2. Process the jars in a water bath canner at a rolling boil for 15 minutes. Make sure jars stay covered by water by at least 1 inch, then remove carefully and cool completely on a towel-lined counter.

Notes

Pro tip: for safe, consistent acidity when canning, use bottled lime juice instead of fresh lime juice. Store sealed jars in a cool, dark place for up to 12 months; refrigerate any unsealed jars and use within 5 to 7 days. Freezing is not recommended for water-bath canned jars, since texture can change after thawing. For a milder heat level, replace jalapeños with diced green bell pepper and a small amount of extra garlic.