Tomato Salsa with Tomato Paste (Thickened Salsa)

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Tomato Salsa with Tomato Paste (Thickened Salsa)

Thick, savory tomato salsa made with fresh tomatoes and tomato paste. A safe, tested recipe for canning with mild heat and rich, dippable texture.

Prep Time20

Cook Time10

Canning time15

Total Time45

Course: Salsa

Cuisine: American

Keyword: canning tomato salsa

Servings: servings, about 7 to 9 pints

Equipment

Water Bath Canner

Ingredients

3 Quart slicing tomatoes peeled, cored, chopped
3 cups onions chopped
6 medium jalapeño peppers seeded, finely chopped
4 medium long green chiles seeded, chopped
4 cloves garlic finely chopped
24 ounces tomato paste two small 12 oz cans
2 cups bottled lemon or lime juice
1 Tbsp salt
1 Tbsp sugar optional
1 Tbsp ground cumin optional
2 Tbsp oregano leaves optional
1 tsp black pepper

Instructions

Prepare Canner: If canning, prepare a waterbath canner and jars before beginning.
Prepare vegetables: Blanch and peel tomatoes. Roast, peel, and chop long green chiles. Seed and chop jalapeños. Chop onions and garlic.
Cook salsa: In a large stockpot, combine all prepared vegetables with tomato paste, lemon juice, salt, sugar, and optional spices. Bring to a boil, then reduce heat and simmer for 10 minutes.
Fill jars: Ladle hot salsa into sterilized pint jars, leaving ½ inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply two-part lids.
Process: Process jars in a boiling water bath canner for 15 minutes (adjust for altitude: 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft).
Cool & store: Let jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place. Best used within 12–18 months.

Notes

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.

Nutrition