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Classic Homemade Tomato Salsa for Canning

Classic homemade tomato salsa for canning with a chunky texture from simmering roma tomatoes, onion, jalapeño, and garlic until thick. Stir in cilantro at the end, then hot-fill jars and process in a water bath for pantry-ready jars.
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Prep Time 1 hour
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

tomatoes
  • 8 cup roma tomatoes, diced
onion
  • 1.5 cup diced onion
jalapeños
  • 3 jalapeños, minced
garlic
  • 4 garlic cloves, minced
vinegar
  • 0.5 cup apple cider vinegar
sugar
  • 2 tbsp sugar
salt
  • 1 tbsp salt
cilantro
  • 0.25 cup fresh cilantro, chopped

Equipment

  • 1 Dutch oven

Method
 

Cook the salsa base
  1. Combine roma tomatoes, diced, diced onion, jalapeños, minced, and garlic cloves, minced in a large pot (Dutch oven). Heat over medium until hot, then bring to a simmer (about 10 minutes) so the salsa starts thickening.
  2. Stir in apple cider vinegar, sugar, and salt, then bring back to a steady simmer. Simmer for 40–45 minutes, stirring occasionally, until the mixture is thickened and chunky with reduced liquid.
  3. Stir in fresh cilantro, chopped just before canning. Keep the salsa hot on the lowest heat while you prepare jars.
Can the salsa
  1. Ladle the hot salsa into sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a water bath canner following safe canning guidelines for salsa.

Notes

Pro tip: keep the salsa at a gentle, steady simmer so it thickens without scorching. Store processed jars in a cool, dark pantry up to 12 months; refrigerate any unprocessed salsa up to 5 days. Freezing is yes—freeze in portions (leave headspace) for up to 6 months, then thaw in the fridge. For a lower-sodium option, use a reduced-salt salt blend only if it’s an approved substitute for canning; otherwise, keep the salt as written for safe acidity and preservation.