Preserving · Recipes

Jalapeno Salsa

Salsa for when the gardens are overflowing, and you want a jalapeno based salsa that makes your mouth happy. And to stash it in the pantry for those long cold nights in winter…..

Jalapeno Salsa


  • 10 cups chopped tomatoes
  • 5 cups chopped seeded green bell peppers
  • 5 cups chopped onions
  • 2½ cups jalapeno peppers, seeded and finely chopped
  • 1¼ cups apple cider vinegar
  • 3 large cloves garlic, minced
  • 2 Tbsp finely chopped dry cilantro or parsley
  • 1 Tbsp salt


Add 7 pint canning jars to a canning pot. Fill jars with water, and the pot about halfway with water, bring to a boil, then let simmer.

Add lids and rings to a small pot filled with water, bring to a simmer.

Add all ingredients in a pot, bring to a boil over high. Reduce heat to medium-high, simmer for 10 to 15 minutes. Taste for salt, adding if needed.

Drain jars into canning pot, place on a clean kitchen towel. Ladle the hot salsa into the bars, using a sterilized canning funnel. Leave a ½” headspace. Run a chopstick or canning bubble popper in each jar, add more salsa if there is room.

Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.

Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the pot that held the rings. Bring to a rolling boil, covered, process for 15 minutes. Turn off the heat, let sit for 5 minutes with lid off. Carefully remove jars, placing on a clean dry kitchen towel to cool.

Once cooled, check again that seals are down. Gently remove bands (wash, dry, and store), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.

As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!

Makes 7 pint jars.

*I use a variety of tomatoes. Salsa is a great way to use up lots of cherry tomatoes. I don’t peel my tomatoes. If I am using large ones, I do core. Small ones I do not. I use a manual food chopper to quickly chop all the ingredients.

Depending on how juicy your tomatoes are, it may make actually up to 9 pints. I had a bit left over, and stashed it in the refrigerator to use within the week.