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–+ servings
Garden fresh salsa in a glass canning jar.

Garden Fresh Salsa Recipe (With Easy Canning Instructions)

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.
Prep Time: 10 minutes
Processing Time: 15 minutes
Total Time: 25 minutes
Yield: 1 quart

Equipment

  • Food processor (or blender or cutting board and a knife)
  • Measuring cups and spoons
  • Stockpot
  • Water bath canner
  • Canning jars
  • Lids and rings
  • Canning funnel, debubbler, and magnetic lid wand

Ingredients

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

Instructions

How to Make Fresh Garden Salsa

  • 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.

How to Can Garden Fresh Salsa

  • 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.