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Tomato salsa recipe lovers, this one’s for you. This thick, savory salsa made with paste tomatoes is perfect for big-batch canning and pantry stocking. It’s a tested, safe recipe that’s as good with chips as it is cooked into meals all year long.
This hearty Tomato Salsa with Paste Tomatoes is a workhorse recipe—perfect for big-batch canning sessions and full of rich, robust flavor. It’s thick, savory, and made for pantry storage. Whether you’re dipping chips, topping tacos, or stirring it into soups and stews, this classic tomato salsa is one to come back to all year long.
Adapted from So Easy to Preserve by the National Center for Home Food Preservation, this salsa uses paste tomatoes for their meaty texture and lower water content, giving you a thick, full-bodied salsa without long cook times. Green chiles and jalapeños add warmth, while bottled lemon or lime juice ensures the right acidity for safe water bath canning.
Why You’ll Love It
- Big batch, big flavor: A perfect recipe for preserving garden tomatoes in quantity.
- Thick and hearty: Paste tomatoes create a salsa that’s more sauce-like—great for cooking and dipping.
- Customizable spice: Add or skip the herbs and spices to make it your own.
Ingredients for Tomato Salsa
This large batch recipe yields 16 to 18 pints. Use the optional spices for added depth, or keep it simple for a clean, classic tomato salsa base.
- Paste tomatoes: Meaty varieties like Roma, Amish Paste, or San Marzano give the salsa a thick texture and rich flavor.
- Long green chiles: Roasted and peeled for a mild, smoky depth. Anaheim or poblano peppers make good substitutes.
- Onion: Adds body and savory backbone to the salsa.
- Jalapeño peppers: Bring heat and brightness. Leave in the seeds for more spice, or remove for a milder version.
- Garlic: Lends aroma and a pungent, sharp bite.
- Bottled lemon or lime juice: Provides the acidity needed for safe water bath canning and brightens the flavor.
- Salt: Enhances the overall flavor profile. Optional, not needed for preservation.
- Black pepper: Adds a bit of warmth and mild spice.
- Ground cumin (optional): Earthy and smoky—adds depth and a subtle spice note.
- Oregano leaves (optional): Contributes a bright, herbal element.
- Fresh cilantro (optional): Offers a clean, fresh finish. Best added at the end of cooking.
How to Make Tomato Salsa
Start by preparing your ingredients. Blanch and peel the tomatoes, then core and chop. Roast the green chiles under a broiler or over an open flame until the skins are blistered. Let them cool slightly, then peel, seed, and chop. Finely chop the onion, jalapeños, and garlic.
In a large stockpot, combine all ingredients except the optional cumin, oregano, and cilantro. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. After this first simmer, stir in your optional spices and herbs. Simmer for an additional 20 minutes, or until thickened to your liking.
Ladle the hot salsa into prepared pint jars, leaving ½ inch headspace. Use a tool to remove air bubbles, adjust the headspace as needed, wipe the rims, and apply two-part canning lids until fingertip-tight.
Process in a boiling water bath canner for 15 minutes (pints or half-pints), adjusting for altitude (see below). Let the jars cool for 12–24 hours, then check seals, label, and store. This salsa is shelf-stable for up to 18 months.
Altitude Adjustments
Water boils at a lower temperature at higher elevations, so adjust processing time accordingly:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Is This a Safe Salsa Canning Recipe?
Yes—this is a safe, tested salsa canning recipe based on guidelines from the So Easy to Preserve manual by the University of Georgia and the National Center for Home Food Preservation.
You don’t have to can it—this salsa works just fine as a refrigerator or freezer preserve. But if you’re canning it, make sure to follow the ingredient proportions exactly to ensure safety.
Do not reduce the acid in this recipe. The lemon or lime juice is essential for keeping the pH at safe levels for water bath canning. You can choose between bottled lemon or lime juice, but don’t use fresh or reduce the amount.
You may reduce or omit low-acid ingredients, such as onions or peppers, but do not increase them. You can substitute one type of chile or onion for another, as long as you don’t increase the total volume.
You’re free to adjust the salt and dried spices (like cumin, oregano, and cilantro) to your taste—these are for flavor only and don’t affect safety.
Hearty Tomato Salsa (with Paste Tomatoes)
Equipment
Ingredients
- 7 Quart paste tomatoes, peeled, cored, and chopped
- 4 cups long green chiles, roasted, peeled, seeded, and chopped
- 5 cups onion, chopped
- ½ cup jalapeño peppers, seeded and finely chopped
- 6 cloves garlic, finely chopped
- 2 cups bottled lemon or lime juice
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp ground cumin, optional
- 3 tbsp oregano leaves, optional
- 2 tbsp fresh cilantro, optional
Instructions
- Prep vegetables: Prepare and chop tomatoes, onions, garlic, and peppers. Roast and peel green chiles.
- Cook salsa: Combine all ingredients except optional herbs/spices in a stockpot. Boil, then simmer for 10 minutes. Add spices and simmer 20 minutes.
- Can it: Ladle hot salsa into jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids.
- Process: Process pint jars in a boiling water bath for 15 minutes (adjust for altitude).
- Cool & store: Let cool 12–24 hours. Check seals, label, and store for up to 18 months.
Notes
Altitude Adjustments
Water boils at a lower temperature at higher elevations, so adjust processing time accordingly:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Is This a Safe Salsa Canning Recipe?
Yes—this is a safe, tested salsa canning recipe based on guidelines from the So Easy to Preserve manual by the University of Georgia and the National Center for Home Food Preservation. You don’t have to can it—this salsa works just fine as a refrigerator or freezer preserve. But if you’re canning it, make sure to follow the ingredient proportions exactly to ensure safety. Do not reduce the acid in this recipe. The lemon or lime juice is essential for keeping the pH at safe levels for water bath canning. You can choose between bottled lemon or lime juice, but don’t use fresh or reduce the amount. You may reduce or omit low-acid ingredients, such as onions or peppers, but do not increase them. You can substitute one type of chile or onion for another, as long as you don’t increase the total volume. You’re free to adjust the salt and dried spices (like cumin, oregano, and cilantro) to your taste—these are for flavor only and don’t affect safety.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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