Canned tomato salsa is something a lot of home cooks make because it’s cheap, flexible, and good on everything from tortilla chips to scrambled eggs. It doesn’t take much time, and you don’t need a lot of equipment. This kind of salsa can be mild or spicy, smooth or chunky, depending on how you like it. You can eat it fresh or preserve it with water-bath canning.
If you’ve never made salsa at home before, this is a good recipe to start with. It uses canned tomatoes, which means you don’t have to wait for tomato season or deal with peeling fresh ones. Let’s go over everything you need to know—what tools to use, how to test for safety if you’re canning, and how to tweak it depending on what’s in your pantry.
Why Use Canned Tomatoes?
Canned tomatoes are reliable. They’re picked ripe and processed fast, which makes them taste good even in the middle of winter. They also have a consistent acidity level, which is important if you’re planning to can your salsa. You can use whole peeled, diced, or crushed canned tomatoes. Fire-roasted canned tomatoes give a deeper flavor, and no-salt-added versions give you more control over the salt level.
Required Equipment
You don’t need fancy tools. Most people already have what they need:
- Cutting board
- Knife
- Medium to large pot
- Mixing spoon
- Food processor or blender
- Measuring cups and spoons
- Ladle
- pH test strips or digital pH meter (optional but useful for safe canning)
- Mason jars with new lids and rings (for canning)
- Water-bath canner or large stockpot with rack (for canning)
Prep Time
- Prep: 20 minutes
- Cooking: 15 minutes
- Canning (optional): 35–45 minutes including water-bath time
- Cooling: 12 hours (for canned jars to seal)
Recipe: Easy Canned Tomato Salsa
| Ingredient | U.S. Measurement | Metric Measurement |
|---|---|---|
| Canned diced tomatoes | 2 cans (14.5 oz each) | 820 g total |
| Onion, chopped | 1 medium | ~150 g |
| Garlic cloves, minced | 2–3 | 10–15 g |
| Jalapeño pepper, chopped | 1–2 | 1 small (~15 g) |
| Fresh cilantro (optional) | ¼ cup chopped | 15 g |
| Fresh lime or lemon juice | 2 tbsp | 30 mL |
| Salt | ½ tsp | 3 g |
| Ground cumin (optional) | ½ tsp | 1 g |
| Sugar (optional) | 1 tsp | 4 g |
Instructions
1. Prep the Vegetables
Chop your onion, garlic, and jalapeño. Remove the seeds from the jalapeño if you want a milder salsa. If you’re using cilantro, chop that too.
2. Blend the Base
Pour the canned tomatoes (with juice) into a food processor or blender. Pulse a few times for a chunky salsa. Blend longer if you like it smoother.
3. Add the Rest
Add onion, garlic, jalapeño, cilantro, salt, lemon or lime juice, cumin, and sugar. Pulse a few more times until everything is well mixed but not mushy.
4. Simmer It
Pour the salsa into a pot. Bring it to a low boil, then lower the heat and simmer for 10–15 minutes. Stir occasionally. This thickens the salsa and blends the flavors.
5. Taste and Adjust
Taste the salsa. Add more salt or lemon juice if needed. If it’s too spicy, add a bit more sugar or tomatoes. If it’s too bland, more cumin or fresh garlic helps.
6. For Canning: Test the pH
Use pH strips or a digital meter to test a small sample. The reading should be 4.6 or lower for water-bath canning. If it’s higher, add more lemon juice (1 tbsp at a time), stir well, and retest.
7. Fill and Seal (Canning Only)
Sterilize your jars by boiling them for 10 minutes or running them through a hot dishwasher. Ladle hot salsa into hot jars, leaving ½ inch (1.25 cm) of headspace. Wipe the rims with a clean cloth. Add new lids and screw on the bands.
Place jars in a boiling water bath, making sure they’re covered by at least 1 inch of water. Boil for 15 minutes (adjust for altitude as needed). Carefully remove jars and let them cool for 12–24 hours.
Storage
- Refrigerator: Store salsa in a covered container for up to 7 days.
- Canned: Sealed jars can be kept for up to 12 months in a cool, dark place.
- Freezer: Not ideal. Salsa texture changes when thawed.
Nutritional Information (Per 2 tbsp serving)
| Nutrient | Amount |
|---|---|
| Calories | 10 kcal |
| Fat | 0 g |
| Carbohydrates | 2 g |
| Sugars | 1 g |
| Fiber | 0.5 g |
| Protein | 0.2 g |
| Sodium | 80 mg |
| Vitamin C | 4% Daily Value |
These are rough estimates based on standard ingredients. Values vary depending on brands and measurements.
Tips for Better Salsa
Use Fire-Roasted Tomatoes
They add smoky flavor without extra work. If you like a grilled taste, this helps.
Skip Cilantro If You Don’t Like It
Cilantro can taste like soap to some people. Leave it out or replace it with a little fresh parsley.
Control the Heat
You can make it hotter by leaving in the jalapeño seeds or adding more peppers. Try chipotle peppers for a smoky kick or serranos for a sharper heat.
Watch the Salt
Canned tomatoes already have sodium. If you’re cutting back on salt, start small and taste as you go.
How to Fix Common Problems
Too Watery:
Simmer longer to reduce liquid. You can also strain the tomatoes a bit before blending.
Too Acidic:
Add a pinch of sugar. Don’t skip the lemon juice for safety, especially if canning.
Too Mild:
Add extra garlic, onion, or peppers. Or sprinkle in smoked paprika or chili powder.
Bland:
Salt helps bring out flavor. So does lemon juice or a splash of vinegar.
Batch Scaling
Want to double or triple the recipe? Just multiply each ingredient by 2 or 3. Be careful when canning: use a larger pot and only fill jars while the salsa is still hot.
Safety Notes on Canning
This salsa recipe is safe for water-bath canning if the pH is 4.6 or below. That’s the limit for food safety without a pressure canner. Canned tomatoes usually meet this, but onion, garlic, and peppers are low-acid and can change the balance. That’s why lemon juice is added.
Don’t guess. If you don’t have pH test strips, you should assume the mixture needs the full 2 tbsp of lemon juice. Store-bought bottled lemon juice is more reliable than fresh for this.
What Makes This Salsa Recipe Work
- Canned tomatoes: Available year-round and easy to work with
- Blender or food processor: Speeds up prep and controls texture
- Lemon juice: Makes it safe for canning and brightens the taste
- Optional sugar and cumin: Lets you fine-tune the flavor
- Simple ingredients: Nothing fancy or hard to find
Variations
Chunky Salsa:
Use a knife instead of a food processor for the onions and peppers. Only lightly blend the tomatoes.
Roasted Garlic Salsa:
Roast garlic cloves before blending for a sweeter, milder flavor.
Green Salsa (Salsa Verde):
Use canned tomatillos instead of tomatoes, add some lime juice, and swap in green chiles.
Fruit Salsa:
Add chopped mango, peach, or pineapple after blending. Use fresh fruit only and skip canning.
How Long Does Homemade Salsa Last?
- Opened refrigerated salsa: 5 to 7 days
- Sealed canned salsa: up to 12 months
- After opening canned jar: refrigerate and use within a week
If the salsa smells off, has mold, or the jar seal pops up, throw it out.
Final Thoughts
Canned tomato salsa is fast, flexible, and makes a great pantry staple. You don’t need perfect fresh produce or special skills. Just a few ingredients, a good pot, and a food processor. The key is to keep it simple, taste as you go, and follow basic safety rules if you’re canning.
Whether you’re making a single batch for tacos or a big batch to last the winter, this recipe has you covered.
Let the salsa speak for itself.
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