Tomato Salsa with Tomato Paste (Thickened Salsa)

Tomato salsa with tomato paste is the go-to recipe if you’re after a thick, savory salsa that feels like the classic jarred kind from the store. It’s made with fresh tomatoes, plenty of peppers and onions, and thickened naturally with tomato paste for a rich, scoop-able texture. This tested recipe is safe for water bath canning and perfect for stocking your pantry with homemade salsa.

This Tomato Salsa with Tomato Paste is a thick, spoonable salsa that’s most like the classic jarred versions you’ll find at the grocery store—savory, mild, and loaded with chunky tomatoes, peppers, and onions. The addition of tomato paste gives it body and richness, while lemon juice ensures it’s safe for water bath canning. If you’ve been looking for a pantry-stable salsa with that familiar texture and flavor, this recipe checks every box.

Adapted from So Easy to Preserve by the National Center for Home Food Preservation, this is a reliable, tested canning recipe that yields 7 to 9 pints. The jalapeños provide a mild background heat, while garlic, cumin, and oregano round things out with deep savory flavor.

A touch of sugar balances the acidity, giving you a well-rounded salsa that’s just as good with chips as it is stirred into chili or tacos. (The sugar is optional, and just for flavor, so leave it out if you want a salsa with a bit more bite.) 

Ingredients for Tomato Salsa with Tomato Paste

This recipe makes 7 to 9 pints. It’s designed for slicing tomatoes, but tomato paste is added for thickness and body. The lemon or lime juice ensures a safe acidity level for water bath canning, don’t skip it.

• Slicing tomatoes: Peeled, cored, and chopped for a classic fresh tomato base.
• Onions: Provide sweetness and a rich, savory foundation.
• Jalapeño peppers: Bring gentle heat. Remove seeds and membranes for mild salsa or leave them in for more spice.
• Long green chiles: Roasted and peeled to add depth and complexity.
• Garlic: Adds sharp, savory flavor and a bit of heat.
• Tomato paste: Thickens the salsa to a hearty, spoonable consistency.
• Bottled lemon or lime juice: Required for safe canning—do not use fresh juice.
• Salt: Enhances the overall flavor. Optional, but recommended.
• Sugar: Balances the acidity of the lemon juice and rounds out the flavor.
• Ground cumin (optional): Adds earthiness and depth.
• Oregano leaves (optional): Lends a bright herbal note.
• Black pepper: For a subtle background warmth.

How to Make Tomato Salsa with Tomato Paste

Begin by preparing your vegetables. Stem and chop the jalapeño peppers, removing seeds and membranes if you want a milder salsa. Unlike other peppers, jalapeños do not need to be roasted or peeled.

Next, roast the long green chiles by placing them under a broiler for 6 to 8 minutes or blistering them over an open flame. Once the skins are charred and blistered, let the peppers cool slightly, then peel off the skins, remove the seeds, and chop.

To prepare the tomatoes, dip them in boiling water for about 60 seconds, then transfer to an ice bath. Slip off the skins, remove the cores, and coarsely chop. Peel and chop the onions, then finely chop the garlic.

Place all the chopped vegetables into a large stockpot. Add the tomato paste, lemon or lime juice, salt, sugar, and optional seasonings (cumin, oregano, black pepper). Stir to combine.

Bring the mixture to a boil over high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally to prevent sticking. The salsa will thicken as it simmers.

Ladle the hot salsa into prepared canning jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic utensil, wipe the jar rims, and apply two-part canning lids until fingertip-tight.

Process in a boiling water bath canner for 15 minutes, adjusting for altitude as needed. Once processed, let the jars cool for 12–24 hours. Check seals before labeling and storing in a cool, dark place.

Altitude Adjustments

To ensure safe canning, adjust processing time based on your elevation:

• 0 to 1,000 feet: Process for 15 minutes
• 1,001 to 6,000 feet: Process for 20 minutes
• Above 6,000 feet: Process for 25 minutes

Is This a Safe Salsa Canning Recipe?

Yes—this is a tested, safe salsa canning recipe developed by the University of Georgia’s So Easy to Preserve and the National Center for Home Food Preservation.

You can store this salsa in the fridge or freezer if you prefer, but for shelf-stable storage, be sure to follow the recipe exactly. Do not reduce the amount of lemon or lime juice, as it’s essential for safe acidity.

You may safely reduce or omit low-acid ingredients like onions or peppers, but do not increase them. You can substitute one type of pepper for another, or use different types of onions, so long as you maintain the original proportions.

Feel free to adjust the salt, sugar, cumin, oregano, or black pepper to suit your taste—these are included for flavor only and don’t impact the safety of the canning process.

Salsa Canning Recipes

Looking for more safe, tested salsa canning recipes to fill out your pantry? There’s something for every flavor preference in this collection.

If you love fruit-forward salsas, try Summer Fruit Salsa with Honey & Balsamic, Pineapple Mango Salsa, Mango Salsa, or Chipotle Mango Salsa. For something smoky or savory, go with Chipotle Tomatillo Salsa or classic Tomatillo Salsa.

Need to use up green tomatoes? Green Tomato Salsa Verde is a perfect fit. Want something seasonal and unique? Cranberry Salsa adds bright, tart flavor to your fall canning lineup.

If you’re keeping things simple, try Corn Salsa or a mild, crowd-pleasing option like Mild Jalapeño Salsa.