Canned Hot Pepper Salsa Recipe

Posted on 26 September 2018

Canned Hot Pepper Salsa Recipe

Canned Hot Pepper Salsa Recipe

• 6 Cups Tomatoes;  cored, chopped and peeled
• 2 Cups Chopped Onion
• 6 Cups Jalapeño & Hot Peppers*; chopped
• 2 Cups Cider vinegar
• 3 Teaspoons Salt
• 3 teaspoons Oregano
• 1  Teaspoon Ground cumin
• 12+ Garlic cloves – minced
• 4+ tablespoons fresh Cilantro, minced

You'll need 6-7 Pint Jars.

*Mix your different hot peppers from your harvest for this recipe, you can use any pepper you want including Caribbean Habaneros, Serrano Peppers, Devils Tongue Peppers, Cayenne Peppers, or even Hot Hatch chiles... we could go on forever. Check out our Super Hot Pepper Seeds and our Hot Pepper Seeds for ideas on what to grow in your garden next year – and then use your harvests to make this salsa! With 6 Cups of diced peppers, it's a great way to use up a ton of peppers – because when you grow peppers from seed, you always have an abundance of peppers! You can also cut this recipe in half if you don't have that many peppers, this is a doubled recipe as we usually have so many, we think: why not can a big batch?


No-Peel Method:
Core and slice tomatoes in half, and add to a food processor and blend until smooth. This helps if you're limited on time, of if you just don't like peeling tomatoes (who does, really?!). We find that if you process tomatoes to a smooth consistency, you don't even notice the skins in the final salsa. Plus, the skins have more vitamins we figure, so why not save time? 

Peel Method:
Skin your tomatoes by dropping into boiling water for 30 seconds to 1 minute, then drop into cold water, drain, and peel loosened skins off, then core (remove the center stem area) and chop them up. 

Heat your canning pot filled with water to a boil, then boil your jars for 10-15 minutes. This takes a long time to boil initially, so start your water before you start chopping!


In the meantime, chop
 all your vegetables and combine all of them in a large sauce pot on the stove, bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.

Next spoon the hot salsa into the clean hot jars, leaving a quarter inch of head space at the top of each jar. Clean rims (make sure they're clean!), then place gently warmed lids – drop lids first in gently boiling water for a few seconds to warm, then place on top, and screw on bands (not too tight). Gently place the jars back into the canning pot and boil – here are the Boiling/Processing times for your elevation:

15 minutes at elevations below 1000 ft
20 minutes at 1001 to 3000 feet
25 minutes 3001 to 6000 feet
30 minutes 6001 to 8000 feet
35 minutes 8001 to 10000 feet

Makes 6-7 Pint Jars. 

Remove, place on a towel, then let jars sit for 24 hours undisturbed.
Unscrew bands after 24 hours, check to make sure they're sealed (try to lift with your finger, refrigerate and use any jars that didn't seal). Store sealed jarsin a dark, cool place for up to a year. Enjoy with chips! YUM!

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