Easy Step-by-Step Canning Cherry Tomato Salsa Recipe
This canning cherry tomato salsa recipe is rich, smoky, and easy-to-make that’s perfect for preserving your summer harvest. Made with fresh cherry tomatoes, peppers, garlic, and spices, this salsa is ideal for entertaining, gifting, or simple snacking. Try it today to bring a burst of seasonal flavor to your pantry!
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Ingredients
- 14 cups cherry tomatoes, (whole fresh, washed and stems removed)
- 4 jalapeño peppers, medium-sized, seeded, and cut in half. you can use more or fewer jalapenos if you want to adjust the heat to your preference. This would be about 1/3 cup if chopped.)
- 1 red onion, medium-sized, peeled and quartered into pieces (this would be about one cup if chopped)
- 4 cloves garlic, peeled
- 2 green bell peppers, medium-sized seeded and quartered (This would be about 1 cup if they were chopped)
- 12 ounces tomato paste, canned
- 1 cup lemon juice, bottled
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 cup fresh cilantro, stems and leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
Instructions
Roast the Vegetables
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the cherry tomatoes and place them on the baking sheet.14 cups cherry tomatoes
- Cut the jalapeño peppers in half, remove the seeds, and add to the sheet.4 jalapeño peppers
- Peel and quarter the red onion and add to the sheet.1 red onion
- Peel garlic and add them to the sheet.4 cloves garlic
- Quarter and seed 1 green bell pepper, adding it to the sheet as well.2 green bell peppers
- Roast everything in the oven for 12 to 15 minutes, until the tomatoes are soft, their skins are wrinkled, and the vegetables are lightly browned and fragrant.
Blend the Salsa
- Carefully transfer the roasted vegetables to a blender or food processor.
- Add tomato paste (canned), bottled lemon juice, salt, sugar, fresh cilantro (stems and leaves), cumin, coriander, and, dried oregano.12 ounces tomato paste, 1 cup lemon juice, 2 teaspoons salt, 2 tablespoons sugar, 1 cup fresh cilantro, 1 teaspoon ground coriander, 2 teaspoons dried oregano, 1 teaspoon ground cumin
- Blend until you reach your preferred salsa consistency, whether smooth or chunky.
- Pour the salsa into a large saucepan.
Cook the Salsa
- Heat the salsa over medium heat, stirring frequently, until it comes to a boil.
- Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Prepare the Jars
- Wash jars, lids, and rings in hot soapy water. For best results, keep the jars hot in simmering water until you are ready to fill them.
- Ladle the hot salsa into the hot jars using a canning funnel, leaving ½ inch of space at the top (headspace).
- Remove air bubbles by gently tapping the jars or using a non-metallic utensil.
- Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
- Place the lids and rings on the jars, tightening just until fingertip-tight.
Water Bath Canning
- Place the filled jars in a boiling water bath canner, making sure the jars are covered by at least 1 inch of water.
- Boil the jars for 15 minutes (adjust the time if you live at a high elevation).
- Carefully remove the jars and let them cool undisturbed on a towel or cooling rack for 12 to 24 hours.
- Check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
- Refrigerate any unsealed jars and use within a week.
- Label and store the sealed jars in a cool, dark place for up to 1 year.
Gina's Notes and Tips
If you are new to water bath canning, be sure to visit my post, Water Bath Canning For Beginners You will learn how to safely preserve your favorite jams, jellies, salsa, tomatoes, and pickles with this comprehensive guide.
Flavor Enhancements: Try a dash of chipotle powder, ancho chili, or a smoked salt for a deeper roasted flavor. A pinch of cinnamon can also enhance sweetness naturally without added sugar.
Add-In Options: Stir in roasted corn or black beans before serving (not for canning). Simple Substitutions: Use orange or yellow bell peppers for a sweeter flavor. Add a splash of apple cider vinegar or lime juice instead of lemon juice if refrigerating only. Tips for Recipe Success: Roast the tomatoes until skins burst and caramelize slightly for richer flavor. Label all jars and containers with the date to keep track of freshness.
| 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 |
Important Prep Tips:
- No need to peel cherry tomatoes!
- Pre-measure your spices to avoid rushing during blending.
- Use bottled lemon juice for safe acidity levels in canning. Fresh lemon juice varies and isn’t reliable for preservation.
- Don’t skip the simmering step. It thickens the salsa and prevents runny jars of salsa.
- Be sure your jars are hot before filling to prevent cracking.
Flavor Enhancements: Try a dash of chipotle powder, ancho chili, or a smoked salt for a deeper roasted flavor. A pinch of cinnamon can also enhance sweetness naturally without added sugar.
Add-In Options: Stir in roasted corn or black beans before serving (not for canning). Simple Substitutions: Use orange or yellow bell peppers for a sweeter flavor. Add a splash of apple cider vinegar or lime juice instead of lemon juice if refrigerating only. Tips for Recipe Success: Roast the tomatoes until skins burst and caramelize slightly for richer flavor. Label all jars and containers with the date to keep track of freshness.
Serving: 1serving, Calories: 97kcal, Carbohydrates: 23g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 760mg, Potassium: 928mg, Fiber: 4g, Sugar: 14g, Vitamin A: 1806IU, Vitamin C: 92mg, Calcium: 57mg, Iron: 3mg
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