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In the Kitchen - My Best Homemade Salsa for canning

Enjoy the taste of fresh tomatoes all year round with my best canned homemade salsa recipe. Can use fresh tomato or canned tomatoes in this salsa recipe.

Course Snack
Cuisine Mexican
Keyword canned, homemade
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 9 pints


  • 8 lbs of vine-ripe tomatoes skins removed and crushed or in this case, about six, large 28-oz cans of crushed tomatoes
  • 3 onions finely chopped
  • 3 bell peppers finely chopped
  • 3 banana peppers finely chopped
  • 3 jalapeno peppers finely chopped
  • 3 cans of tomato paste
  • 1/2 cup vinegar
  • 2 cloves of garlic minced
  • 2 tablespoons of salt
  • 1/2 cup brown sugar
  • 2 teaspoons ground cumin
  • 1 tablespoon ground cayenne pepper


  1. With fresh tomatoes, you need to wash, core, and blanch them in boiling water followed by an ice bath to aid in removing the skins.
  2. Afterward, crush them into the biggest pot you have.
  3. Place all of these ingredients into the pot (I use a large stock pot) along with the crushed tomatoes, and mix well.
  4. Don't worry if it's pretty full as the mixture will cook down.
  5. Place the pot on medium heat until it starts to boil.
  6. Then turn it down to maintain the boiling.
  7. Stir occasionally as the salsa at the bottom of the pot may burn a little.
  8. Cook for 3 hours with the lid off. You should see the mixture reduce in volume and become quite thick. Don't fret if you get a bit of burnt salsa as I think the flavor is enhanced.