This garden fresh salsa is quick, easy, and bursting with flavor from ripe tomatoes, jalapeños, onion, and cilantro. Make it in the food processor and follow my simple water bath canning instructions to enjoy fresh salsa year-round.

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Garden fresh salsa in a glass canning jar.

There’s nothing quite like dipping into a jar of garden fresh salsa in the middle of winter and tasting all that bright, sun-ripened flavor from your summer tomatoes. This family recipe has been a staple in our home for years, simple, fresh, and full of flavor.

We make it in the food processor for a quick, consistent chop, but you can also use a blender or just a good old-fashioned cutting board and knife. And yes, I’ll walk you through how to safely water bath can it so you can stock your pantry and enjoy salsa year-round.

Why You’ll Love This Garden Fresh Salsa

Made with fresh-picked ingredients — Romas, onions, jalapeños, and cilantro straight from the garden.
Quick and easy — The food processor does most of the work.
Perfect for canning — This recipe is safe for water bath canning so you can preserve summer’s bounty.
Versatile — Serve with tortilla chips, tacos, grilled meats, eggs, and more.

Ingredients

You only need a handful of fresh ingredients to make this homemade salsa recipe:

4 heaping cups Roma tomatoes, chopped
1 ½ teaspoons salt
½ teaspoon cumin
2 tablespoons lime juice (bottled for canning safety)
5 sprigs cilantro, chopped
1 small onion, chopped
2 jalapeños, seeded or unseeded depending on spice preference

Equipment

Food processor (or blender/cutting board & knife)
Measuring cups & spoons
Large mixing bowl
Water bath canner
Half-pint or pint canning jars
Two-piece lids (new flats + bands)
Canning funnel
Jar lifter
Bubble remover/headspace tool

How to Make Garden Fresh Salsa in the Food Processor

Prep ingredients — Wash tomatoes, jalapeños, and cilantro. Peel and quarter the onion. Remove jalapeño stems (and seeds if you prefer mild salsa).
Pulse in batches — Add tomatoes, onion, jalapeños, cilantro, salt, cumin, and lime juice to your food processor. Pulse until you reach your desired texture — chunky or smooth. Avoid over-processing into a puree.
Taste and adjust — You can adjust the salt, cumin, or lime juice to taste before canning or serving.

All the ingredients to make homemade fresh garden salsa sitting on a wood counter next to a food processor.

How to Can Garden Fresh Salsa (Water Bath Method)

Prepare jars — Wash jars, lids, and bands in hot soapy water. Keep jars hot until ready to fill.
Heat salsa — Pour your salsa into a large pot and bring to a simmer.
Fill jars — Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe rims, and secure lids finger-tight.
Process — Place jars in a boiling water bath canner, ensuring jars are fully submerged with at least 1–2 inches of water above the tops. Process pints for 15 minutes (adjust for altitude).
Cool and store — Remove jars and let them cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark pantry for up to 18 months.

For more information on safe home canning practices, check out the National Center for Home Food Preservation’s salsa guidelines, they provide tested recipes and safety tips for canning salsa at home.

FAQs

Can you can fresh salsa without cooking it first?

For long-term storage, fresh salsa must be processed in a boiling water bath canner. Even if you prefer a raw texture, you’ll still need to heat the salsa before canning to ensure it’s safe for shelf storage. This helps kill bacteria and preserve the flavor.

How long does homemade salsa last after canning?

Properly sealed jars of canned salsa can last up to 18 months when stored in a cool, dark place. Once opened, refrigerate and use within 1–2 weeks for best flavor.

Can I make this salsa spicier or milder?

Yes! For more heat, leave the seeds and membranes in your jalapeños or add extra peppers. For a milder salsa, remove all seeds and membranes before processing.

Do I have to use bottled lime juice for canning?

Yes, bottled lime juice is recommended for canning because it has a consistent acidity level, which is important for safe preservation. Fresh lime juice can vary in acidity and may not be safe for water bath canning.

What if I don’t have a food processor?

You can make this salsa with a blender for a smoother texture, or chop all the ingredients by hand for a rustic, chunky salsa. The flavor will be delicious either way.

Can I freeze this salsa instead of canning it?

Absolutely! Just make the salsa as directed, skip the canning process, and portion into freezer-safe containers or bags. Thaw in the fridge before serving.

Other Recipes You’ll Love

If you enjoyed this Garden Fresh Salsa, here are a few more fresh from the garden and canning-friendly recipes you might like:

Homemade Salsa Verde with Canning Instructions – Bright, tangy tomatillo salsa perfect for canning and tacos.
Canning Roasted Tomato Soup – A cozy, shelf-stable soup made with fresh garden tomatoes.
Homemade Rotel-Style Tomatoes – Spicy diced tomatoes and peppers ready for all your favorite recipes.
Canned Jalapeños (Not Pickled) – Preserve your jalapeño harvest for cooking year-round.
Spaghetti Sauce with Fresh Tomatoes – A rich, from-scratch pasta sauce made from summer’s best tomatoes.

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