Learn how to make amazing roasted cherry tomato salsa for canning. This easy roasted salsa recipe is bursting with authentic Mexican flavors. You will also get a step-by-step guide for canning salsa using a simple hot water bath method.
This is the best salsa recipe for thick home canned salsa, perfect for scooping with your favorite tortilla chips. It is also a great way to preserve your harvest and enjoy the rich flavors of delicious homemade salsa all year round.
If you enjoy making fresh salsa, be sure to try my other salsa recipes. Canning Salsa Without A Pressure Cooker, Green Salsa Without A Pressure Cooker, and How To Make Fermented Salsa: Step-By-Step.
Cherry Tomato Salsa Recipe For Canning Highlights
- So Many Cherry Tomatoes: When it comes to garden produce, it always seems there is an abundance of cherry tomatoes on picking day. This tested recipe provides a fantastic solution for preserving them as salsa, allowing you to savor their flavor in the middle of winter.
- No additives or preservatives: Homemade delicious salsa eliminates the need for artificial additives and preservatives often found in store-bought options. The best part is you will only use fresh ingredients to make this simple salsa.
- Budget Friendly: Making your own homemade salsa recipe can be a cost-effective option, especially if you have an abundance of homegrown cherry tomatoes.
- Satisfaction and pride: There’s a great sense of satisfaction and pride that comes from creating something delicious from scratch.
- Thick, Not Runny: If you’ve ever made home-canned salsas using fresh tomatoes, you may have noticed that they tend to be a bit watery. But this fresh salsa is different – it’s wonderfully thick and perfect for scooping up with some crispy chips. This is one of my top favorite recipes for canning season!
Note* If you do not want to can your cherry tomato salsa, that is fine. It keeps great in a sealed jar placed in your refrigerator for 3 to 4 days. Freezing instructions are in the post below.
Very easy to make. Taste delicious. Will definitely make in the future
— Linda S.
Ingredients Cherry Tomato Salsa
- Cherry Tomatoes: You can create a flavorful salsa using a variety of cherry or grape tomatoes, such as Sweet 100, Sun Gold, and Black Cherry.
- Onions: I use a “sweet” red onion for this recipe. However, yellow or white onions will also work if you prefer a spicier onion.
- Jalapeno Peppers: I like to use two generously-sized jalapenos with the seeds taken out for my salsa recipe. To ensure the salsa isn’t too spicy, I roast the peppers ahead of time and remove the seeds during processing. Feel free to leave the seeds in if you prefer a spicier salsa.
- Green Peppers: I used green peppers. However, another option is to use mild red, yellow, or orange peppers.
- Garlic: Use fresh cloves of garlic, not the already chopped kind you can buy in a jar.
- Cilantro: For best results, it is recommended to use fresh cilantro instead of dried.
- Lemon Juice: To ensure safe canning, it is essential not to omit the addition of lemon juice. The acidity level needs to be maintained for safe canning purposes. Use bottled lemon juice because fresh lemons vary in acidity. The juice is standardized and has a consistent acidity level, usually around 5% acidity.
- Spices: I recommend using only dried cumin powder, coriander powder, and oregano for this recipe.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Cherry Tomato Salsa
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange cherry tomatoes on the prepared baking sheet.
- Cut the jalapeno in half, remove the seeds, and add them to the baking sheet.
Caution: Wear plastic or rubber gloves, and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash your hands thoroughly with soap and water before touching your face or eyes.
- Peel and quarter the onion, then add it to the baking sheet.
- Peel the garlic cloves and place them whole on the baking sheet.
- Quarter the green bell pepper, remove the seeds, and add it to the baking sheet.
- Place the baking sheet in the middle of the preheated oven and roast the ingredients for 12-15 minutes, or until the cherry tomatoes are golden, wrinkling on the skins, and fragrant.
- Once the roasted ingredients are done cooking in the oven, carefully transfer all the roasted veggies to the blender or food processor.
- Add to the blender the tomato paste, bottled lemon juice, salt, sugar, cilantro, cumin, coriander, and oregano.
- Blend everything together until you reach your desired salsa consistency.
Helpful tip: If you prefer chunky salsa, use the blender’s pulse button. This way, you can monitor the thickness as you go. If you like cilantro in your salsa but prefer it in small pieces, first process the salsa without the cilantro. Once you’re satisfied with the consistency, add the cilantro and pulse briefly to chop it into small pieces.
- Pour the salsa into a large saucepan.
- Heat the mixture over medium heat, stirring frequently until it reaches a boil.
- Reduce the heat to low and let the salsa simmer for 20 minutes, stirring occasionally.
Boiling Water Bath Canning Salsa
If you are unfamiliar with the water bath canning process, visit my post Water Bath Canning For Beginners Guide, where I provide step-by-step instructions on how to use a water bath canner.
- Prepare your pint canning jars by washing them thoroughly and keeping them hot.
- Using a funnel in the jars, carefully ladle the hot salsa into the clean, hot pint jars, leaving a ½-inch headspace at the top.
- Remove any air bubbles in the jars by gently tapping them or using a non-metallic utensil. Adjust the headspace if necessary.
- Using a damp cloth or clean paper towel, wipe the rims of the jars to ensure they are clean and free from any salsa residue.
- Apply the two-piece metal canning lids to each jar, ensuring they are secure but not overly tightened.
- Place the filled jars in a boiling water canner, following the recommended processing time for your altitude.
| Recommended process time for Cherry Tomato Salsa in a boiling-water canner. | ||||
| Process Time For Your Altitude | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Pints | 15 min | 20 | 25 |
- After processing, carefully remove each jar of salsa from the canner and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12 to 24 hours.
- Check the seals of the jars by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. Any unsealed jars should be refrigerated and consumed promptly.
- Label the sealed jars with the date and store them in a cool, dark place. The yield will be approximately 2 pints of delicious homemade salsa.
Canning Salsa Questions and Tips
It’s fun and easy to can cherry tomato salsa. Here are some tips and answers to common questions to help you succeed.
Do I need to add lemon juice or vinegar to salsa for canning?
Adding lemon juice or vinegar to salsa when canning is a recommended practice. This helps ensure the salsa’s safety and proper preservation by increasing its acidity level. It is crucial to have a high enough acidity level to prevent the growth of harmful bacteria, especially botulism.
Do you have to boil salsa before canning?
To ensure safety and enhance flavor, boiling the salsa before canning is crucial. This process eliminates harmful bacteria and creates a tight seal on the lids, which helps preserve the salsa’s safety, taste, and quality over time. Remember always to follow proper canning procedures.
What type of lemon juice should I use when canning?
It is best to use bottled lemon juice instead of fresh when putting it in a canning recipe. Here is a list of reasons it is best to use bottled lemon juice.
- Consistency: Bottled lemon juice is standardized and has a consistent acidity level, usually around 5% acidity. This ensures that each batch of salsa will have the same acidity, which is important for safe canning. The acidity helps to prevent the growth of harmful bacteria, molds, and yeasts that can cause spoilage or foodborne illnesses.
- Reliable pH levels: The pH level of bottled lemon juice is generally more reliable and consistent compared to fresh lemons, which can vary in acidity. The standardized pH level of bottled lemon juice provides an added layer of assurance for the safety and stability of the canned salsa.
- Safety: The acidity of lemon juice is crucial in ensuring the safety of canned goods, as it helps to create an environment that inhibits the growth of bacteria, including botulism. Using bottled lemon juice with a known and consistent acidity level helps to maintain the necessary pH level for safe canning.
- Longer shelf life: Bottled lemon juice often undergoes pasteurization, which extends its shelf life and helps to preserve its flavor and quality. This is beneficial for preserving the salsa over a longer period of time without compromising taste or safety.
Can I use lime juice when canning salsa?
On average, the pH of lemon juice is around 2.0 to 2.6, while the pH of lime juice is approximately 2.0 to 2.4. While the difference in acidity is minimal, it’s worth noting when substituting one for the other in recipes where acidity is critical, such as canning or preserving. Do not use key lime juice.
To bump up the pH add 1/4 teaspoon of citric acid per pint with the lime juice.
Can I use vinegar when canning salsa?
The pH of apple cider vinegar is typically around 3.3 to 3.5 at 5% strength. Remember your grad school science class, the lower the pH, the more acidic the vinegar is. So 5% apple cider is considered mildly acidic. To safely water bath can salsa with vinegar, you will need to bump the acidic level by adding 1/4 teaspoon of acidic acid per pint also.
Here is some expert information from Penn State Extension about using vinegar when canning salsa.
- You can safely substitute an equal amount of bottled lemon juice for vinegar in salsa recipes using vinegar. However, do not substitute vinegar for lemon juice because this would reduce acidity and produce an unsafe product.
- Do not reduce the amount of lemon juice or vinegar in safe canning salsa recipes. It is not safe to can salsa without adequate acidification.
How To Store Home Canned Salsa
To ensure the best quality, longevity, and safety, store your home-canned salsa in a cool and dark place, such as a pantry or cellar. Consuming the salsa within one year is recommended for optimal fresh flavor taste and nutritional value.
Is it ok to freeze salsa?
If you do not want to can your salsa and would like to have fresh homemade thick salsa year-round I have good news! This recipe also freezes well.
How To Freeze Salsa
- Prepare & Cool: Make your homemade salsa according to the recipe. Allow the salsa to cool down to room temperature. (I suggest grabbing some chips to test it often to see if it’s cool) 😅
- Freezer Containers: Gather freezer-safe containers with tight-fitting lids or freezer ziplock style bags. (my favorite choice)
- Fill Containers: Portion out the salsa into the freezer container. I like to do two cups in freezer bags for our family. Just enough for a good Mexican Dinner Party. Fill the bags and remove any air by carefully pushing on the bag. In other words, burp the salsa. Label the contents and the date you are putting it in the freezer.
- Freeze: Lay the sealed bags on a large cookie sheet in your freezer. Allow them to freeze overnight. Remove the bags from the cookie sheet and stack them in your freezer.
- Thaw and Use Salsa: When you’re ready to enjoy your homemade salsa, remove it from the freezer and allow it to thaw in the refrigerator for a few hours or overnight. You can also use the defrost function on a microwave if you’re in a hurry. Stir the salsa after thawing to restore its consistency.
- Storage Lenght Tip: Frozen salsa can be stored in the freezer for up to 6-12 months, depending on the quality of your freezer and how well it’s sealed. Enjoy your homemade salsa whenever you like without worrying about it going to waste!
Big Batch Canning
This is a small batch recipe; however, if you want to make a double batch of salsa, see below for instructions on how to change the recipe card amounts easily.
#️⃣ Need to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Or, if you prefer, slide over the sleep mode tab to prevent your phone screen from going dark. It’s that easy!
More Canning Recipes
After you get your cherry tomato salsa all done, be sure to visit more of my canning recipes. Some reader favorites are my Canning Vegetable Soup, Canning Chili, Canning Lima Beans, Canning Soups, Canned Cowboy Candy, and Canning Tomato Soup With Fresh Tomatoes Recipe.
If you would like to learn how to can meats, try my Easy Guide: Pressure Canning Roast Beef That’s Tender And Juicy and Easy-To-Follow Guide: Canning Bone Broth
Did you enjoy making this recipe?
Could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy recipes to make for their family and friends. Calling all food paparazzi 📸 share your creation on IG, and tag me @intentionalhospitality.
Easy Roasted Cherry Tomato Salsa Recipe For Canning
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 7 cups cherry tomatoes
- 2 jalapeño peppers, seeded, chopped in half
- 1/2 cup red onions , chopped in quarters
- 2 cloves garlic, peeled whole cloves
- 1 green bell pepper , seeded and chopped in quarters
- 6 ounce tomato paste
- 1/2 cup lemon juice , bottled
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cilantro , fresh, stems and leaves
- 1/2 teaspoon cumin, ground powder
- 1/2 teaspoon coriander , ground powder
- 1 teaspoon oregano , dried
Instructions
Roasting
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Wash cherry tomatoes and place them on the prepared baking sheet.7 cups cherry tomatoes
- Cut the jalapeno in half, remove the seeds, and add them to the baking sheet.2 jalapeño peppers
- Peel and quarter the onion, then add it to the baking sheet.1/2 cup red onions
- Peel the garlic cloves and place them whole on the baking sheet.2 cloves garlic
- Quarter the green bell pepper, remove the seeds and add it to the baking sheet.1 green bell pepper
- Place the baking sheet in the middle of the preheated oven and roast the ingredients for 12-15 minutes, or until the cherry tomatoes are golden, wrinkling on the skins, and fragrant.
Blending
- Once the roasted ingredients are finished cooking in the oven, carefully transfer all the roasted veggies to the blender or food processor.
- Add into the blender the tomato paste, lemon juice, salt, sugar, cilantro, cumin, coriander, and oregano.6 ounce tomato paste, 1/2 cup lemon juice, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup cilantro, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon oregano
- Blend everything together until you reach your desired salsa consistency.
- Pour the salsa into a large saucepan.
- Heat the mixture over medium heat, stirring frequently until it reaches a boil.
- Reduce the heat to low and let the salsa simmer for 20 minutes, stirring occasionally.
Water Bath Canning Instructions
- Prepare your pint jars by washing them thoroughly and keeping them hot.
- Using a funnel in the jars, carefully ladle the hot salsa into the clean, hot pint jars, leaving a ½-inch headspace at the top.
- Remove any air bubbles in the jars by gently tapping them or using a non-metallic utensil. Adjust the headspace if necessary.
- Using a dampened, clean paper towel, wipe the rims of the jars to ensure they are clean and free from any salsa residue.
- Apply the two-piece metal canning lids to each jar, making sure they are secure but not overly tightened.
- Place the filled jars in a boiling water canner, following the recommended processing time and water level guidelines specified in the table in this recipe card’s notes.
- After processing, carefully remove the jars from the canner and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12 to 24 hours.
- Check the seals of the jars by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. Any unsealed jars should be refrigerated and consumed promptly.
- Label the sealed jars with the date and store them in a cool, dark place. The yield will be approximately 2 pints of delicious homemade salsa.
Notes
| Recommended process time for Cherry Tomato Salsa in a boiling-water canner. | ||||
| Process Time For Your Altitude | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Pints | 15 min | 20 | 25 |
What Type Of Lemon Juice Should I Use When Water Bath Canning? It is best to use bottled lemon juice instead fresh when putting it in a canning recipe. Here is a list of reasons it is best to use bottled lemon juice.
- Consistency: Bottled lemon juice is standardized and has a consistent acidity level, usually around 5% acidity. This ensures that each batch of salsa will have the same acidity, which is important for safe canning. The acidity helps to prevent the growth of harmful bacteria, molds, and yeasts that can cause spoilage or foodborne illnesses.
- Reliable pH levels: The pH level of bottled lemon juice is generally more reliable and consistent compared to fresh lemons, which can vary in acidity. The standardized pH level of bottled lemon juice provides an added layer of assurance for the safety and stability of the canned salsa.
- Safety: The acidity of lemon juice is crucial in ensuring the safety of canned goods, as it helps to create an environment that inhibits the growth of bacteria, including botulism. Using bottled lemon juice with a known and consistent acidity level helps to maintain the necessary pH level for safe canning.
- Longer shelf life: Bottled lemon juice often undergoes pasteurization, which extends its shelf life and helps to preserve its flavor and quality. This is beneficial for preserving the salsa over a longer period of time without compromising taste or safety.
Leave a Comment & Rate this Recipe
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Recipe sounds amazing, but I would recommend using bottled lemon juice because of the constant guarantee that the PH will be correct.
You know Joan, I had not thought about acidic differences in lemons. You are right, I’m going to change the recipe to reflect this. Thank you so much for sharing.
Can’t wait to try this but I don’t see the table in this recipe card’s notes recommending the processing time for the water bath.
Thanks Kathy for pointing this out. I missed that. I just updated the post and recipe card with the processing chart. :)
Yummy recipe, thanks for your detailed instructions! Two comments 1) in the ingredients you mention garlic “finely chopped” but the instructions indicate adding them to the baking sheet “whole”. 2 is it safe to cut back on or eliminate the sugar? It’s a sweeter salsa than my family prefers. Will probably add a little lime juice as we open each jar in this batch. Thanks!
I will fix the garlic chopping vs whole. I used to chop it and add it while cooking the salsa in a pot. However, I now feel roasting it gives the salsa a more mellow sweet garlic flavor which I really like. It is safe to cut back on the sugar for this recipe. Matter of fact, you have me thinking. Sugar cuts the acid in tomatoes and for canning we want a high acid base. The most important ingredient for safe canning is the acid. It is crucial to have a high enough acidity level to prevent the growth of harmful bacteria, especially botulism. On that note, do not use fresh lemon juice but the green bottle kind. Fresh lemons vary in their acidic levels. Bottle juice has a more consistent acidity level. Choose a quality brand that has at least 5% acidity. Hope this helps Christine.
Hi Gina- love the recipe as I’ve had a bumper crop of cherry tomatoes and just made it for the 3x volume, with some tweaks- I didn’t use sugar, I used juice of two fresh limes and no lemon juice- I like the taste of limes better, but for acid (and taste) I added one cup of apple cider vinegar and also 1/4 tsp of citric acid per pint. Not enough people use it and it takes the guess work out of acidification and it’s cheap. I also used canning salt for the salt here. I processed for 20 minutes boiling water at below 1,000 feet to be extra sure. Turned out amazing!
Matt, So glad you found this recipe so you can preserve all those cherry tomatoes! I have new plants of cherry tomatoes coming up around my compost pile, they just are so hardy compared to large tomatoes. I love the idea of using lime juice! I’m going to try that myself when I make this recipe next. I added this idea in the post. I noted to add 1/4 teaspoon of citric acid like you suggested and explained to other readers why we need to bump up the acid when using lime juice. I also gave them a link to buy citric acid. Your comment also got me thinking about apple cider vinegar when canning salsa. I spent about 30 minutes researching and shared in the post what I found out. I did find info on adding a cup of apple cider vinegar to a canned salsa recipe however taste wise that seemed like a lot for my taste buds so I agree with you, citric acid is a great choice for safe canning. Thank you for taking the time to share your tweaks on the recipe.
I’d like to try this salsa recipe . It looks delicious! Can I omit lemon juice if I am not canning and just storing in refrigerator?
Karin, You are exactly right! Omit the lemon juice if you are not canning it. You have me thinking, a lot of people would enjoy this recipe but do not want to can it. I am going back into the recipe and adding a short section about freezing fresh salsa.
This recipe is so easy and so delicious! The only changes that I made were to use yellow onion (didn’t have red onions on hand) and I added extra jalapenos (we like our salsa spicy!) I used my hand emulsifier rather than a blender or food processor, which made for a thick and well blended salsa. This was a great way to use up the bounty of cherry tomatoes that we had this summer.
Janet, I’m so happy you enjoyed using your cherry tomatoes in this recipe. I just noticed I have volunteer tomatoes around my compost pile so I might have enough in a month to do another batch hopefully.
Very easy to make. Taste delicious. Will definitely make in the future
Thanks Linda for sharing. I put your review in a block at the top of the post to help others deciding if it’s a recipe they want to make.
Thanks for the recipe. Can the tomato paste be omitted or have something else in place if it affects the PH ?
The tomato past is a thickener. It is ok to omit however, your salsa will be a bit more watery and a little less sweet. It is safe to omit as long as you do not leave out the lemon juice. If you do not want to can it then you could also opt for eating it over the weekend or freeze it. I added a step-by-step guide on how to freeze the salsa instead of canning.