How to Make Homemade Salsa

Home » In the Kitchen » The Pantry » Food Preservation & Canning » How to Make Homemade Salsa

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Learn how to make your own homemade salsa, and you’ll never want store bought again!

How to Make Homemade Salsa | 36 Fresh Tomato Recipes for Garden Season

A few years ago, I had the opportunity to purchase gobs of fresh tomatoes straight from the farm for an insanely good price. I came home with all of those tomatoes and canned jar after jar of goodies from them. One of the things I made from those tomatoes was homemade salsa.

There was something wrong though. You see, the jars would vanish, one after another from the pantry. Needless to say it was very popular stuff.

After you make this salsa, you may need to invest in a safe. If not, yours may up and vanish too!

How to Make Homemade Salsa | 36 Fresh Tomato Recipes for Garden Season
How to Make Homemade Salsa - from Cosmopolitan Cornbread

How to Make Homemade Salsa

Constance Smith - Cosmopolitan Cornbread
5 from 1 vote
Servings 6 pints


  • 10 cups tomatoes, about 6 lbs - chopped, seeded, peeled and cored
  • 5 cups diced green bell pepper
  • 1/2 c minced jalapeno pepper, seeded
  • 5 cups diced red onion
  • 1 1/4 c apple cider vinegar
  • 3 cloves garlic, minced
  • 2 Tb minced cilantro
  • 3 tsp salt
  • 2 habanero peppers, seeded and minced (optional)


  • To begin, combine all of the ingredients in a large pot. Stir it all together.
  • Bring the mixture to a boil, reduce the heat to a simmer. Let this cook for 10 minutes.
  • Ladle the hot salsa into hot, sterile jars. Leave 1/4 inch of head space between the top of the salsa and the top of the jar.
  • Place the lid and ring onto the jar. Repeat with the remaining salsa.
  • Process the jars in a hot water bath - boiling for 15 minutes.
  • Carefully remove the jars from the water and allow them to cool in a draft-free location. After 24 hours, remove the rings.
  • Remember - never stack jars that are filled with preserves!
  • Enjoy this salsa with chips, nachos or any way you wish.


When I make this salsa, I will make some in pint jars, and some in the very small 4 ounce jars to give away as gifts.

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

10 thoughts on “How to Make Homemade Salsa”

  1. I have two questions: what kind of tomatoes do you use and I have a picky husband who does not like green peppers; what can I substitute to get the right proportion? Thanks for any/all help!

  2. On the apple cider vinegar, do you mean 1 1/4 cups? I’m pretty sure that’s what you meant…

    Thanks for another great recipe!

  3. Great! Now I have to go back to the store and get tomatoes so I can make this. Looks better than restaurant salsa.


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.