Fresh Canned Salsa

Make easy and flavorful salsa for canning that uses all-natural ingredients, thicker than typical canned salsas and is sure to be your family's favorite.

• 7 cups chopped cored, peeled tomatoes
• 1½ cups chopped onion
• 1½ cups mild chopped green chili peppers
• 1/2 cup jalapeños finely chopped, deseed if don't want too much spice
• 3 cloves garlic minced
• 6 ounce can tomato paste
• 3/4 cup white or apple cider vinegar
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 to 2 teaspoons pepper
• 1 to 2 teaspoons dry oregano
• 1 to 2 teaspoons cayenne powder, to taste

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat, stirring constantly.
2. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
3. Prepare canner, jars, and lids.
4. Ladle hot salsa into hot jars, leaving 1/2-inch. Wipe rim and attach lids.
5. Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, turn off burner, remove lid and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours. Check seals before labeling and storing.