Home Canned Salsa with Lime Juice

Home Canned Salsa with Lime Juice

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Have I mentioned I’m married to a native Texan?  Back in Texas, salsa is practically it’s own food group.  And boy howdy, do we go through a lot of the stuff.

Home Canned Salsa with Lime Juice | Roots & Boots
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So when I learned how to can a few years ago, salsa was at the top of my priority list.  We even added jalapeños to our garden plans just so we could make our own salsa!

Next, I experimented with lime juice, which in our books is key to producing a sweeter result.  This recipe is a winner!

It’s the perfect way to use up fresh garden tomatoes, plus onion, garlic, jalapeños, and cilantro.  And canning is not necessary.  Feel free to eat this salsa fresh!

Preserving Tomatoes Ebook
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More about tomatoes:

UPDATE: After coming across this Garden Salsa recipe, I was curious about using tomato paste to thicken my Home Canned Salsa with Lime Juice.  Good news: I did add 2-3 TB tomato paste to my canned salsa this year, and it worked really well!  I’ve adjusted the recipe below to include optional tomato paste.

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Home Canned Salsa with Lime Juice
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Home Canned Salsa with Lime Juice

  • Author: Kathleen | Roots & Boots
  • Yield: 7 half-pints 1x

Ingredients

Scale
  • 8 cups diced fresh tomatoes
  • 1 cup jalapeno peppers, seeded and minced
  • 1 large white onion, diced
  • 6 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 1 TB unrefined sea salt
  • 3/4 cup apple cider vinegar
  • 1/4 cup fresh lime juice (about 2 limes)
  • Optional: 2-3 TB tomato paste (to thicken salsa)

Instructions

  1. Combine all ingredients in a large pot.
  2. Bring to a boil over medium high heat.
  3. Reduce heat and simmer about 10 minutes.
  4. Optional: add 2-3 TB tomato paste to thicken. Stir well to combine.
  5. Pour hot salsa into hot canning jars, leaving 1/4 inch head space and add lids.
  6. Process in boiling water for 15 minutes.

Note: I found this recipe several years ago on a site called “Salsa Garden” (www.salsagarden.com), which apparently no longer exists.

 

 

Home Canned Salsa with Lime Juice
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

27 Comments

  1. Liz Lane on 09/12/2015 at 12:13 am

    Looks delicious! I missed your blog this summer, but think it is great you took the summer to be with your family and enjoy the summer! I planted tomatoes, onions and got jalapenos from my CSA box and made a huge delicious batch of pico. SO great! thanks! Liz in Lancaster County

    • Kathleen on 09/26/2015 at 12:03 am

      Thanks, Liz! Hope you enjoy all those garden goodies all winter… 🙂

  2. Sandy on 10/21/2015 at 5:44 pm

    Well I am in the reverse situation as you…. I am from Texas (and we live here) and my husband is form South Dakota. His family got transferred to Texas while he was still in school. I have had a difficult time getting him to like “Texan food” but he has finally come around! I can’t wait to try your salsa recipe with lime. I always squeeze a lemon or two in my salsa if we eat at a Mexican restaurant. I stumbled upon your site while looking for labels for essential oils but I am glad to have discovered it!! Thanks!

    • Sandy on 10/21/2015 at 5:46 pm

      ,,,and I want to add that I love your Pinterest boards!!!!

      • Kathleen on 10/21/2015 at 7:16 pm

        Thanks for stopping by, Sandy! We can’t fathom anyone not liking Texan food, 😉 but we hope your hubby likes this salsa. And have fun with your essential oil labels! 🙂

  3. M Joseph Klingensmith on 09/17/2016 at 12:57 am

    Iuse basically the sme recipe but add a 12 oz can of tomato paste and 15 oz can of tomaote sauce to thi8cken.

    • Kathleen on 09/20/2016 at 2:15 am

      Good to know. Thanks, Joseph!

  4. Melissa Storms on 05/24/2017 at 9:23 pm

    This sounds like a good one. I will never forget the first time i canned salsa, some of the recipe didn’t print well and it said 1 of lemon juice. I added 1 cup but it should have been 1 tablespoon, really awful.

    • Kathleen on 05/25/2017 at 3:03 am

      Oh my word, Melissa!

  5. Heather on 05/30/2017 at 2:34 pm

    My mom used to make salsa with tomatos from the garden, but lost the recipe. I will have to try this one! Can’t wait for my tomatos to grow!

  6. Carolyn on 05/30/2017 at 5:38 pm

    This Salsa recipe sounds yummy! I planted a variety of tomatoes this year and look forward to making this recipe. Homemade is so much better (and fresher tasting than store bought…ugh!) Making things from scratch always gives me a sense of accomplishment too. Thank you, Kathleen!

    • Kathleen on 05/30/2017 at 6:24 pm

      You’re welcome! 🙂

  7. Khadejah on 05/31/2017 at 2:06 pm

    Have you ever added a few drops of EO to your salsa before canning? I typically add a couple drops before serving, but I am considering doing it in advance.

    • Kathleen on 05/31/2017 at 5:24 pm

      I haven’t added EO to canned salsa, but I did it with my blueberry jam last year. Added a few drops of Bergamot. 🙂

  8. michellesweetfoote020418 on 09/10/2018 at 6:16 pm

    How many quarts or pints does this recipe yield?

  9. Brittany on 06/18/2020 at 5:09 am

    Hello,
    I’m new to canning. When I tried this recipe before canning it, it was amazing! I made another batch. I opened a jar after two weeks and it tasted really, really, really vinegary. Did I do something wrong? Can you can without the vinegar and add more lime juice?

    • Kathleen on 06/18/2020 at 2:38 pm

      The vinegar is part of what makes it shelf stable, Brittany. If you forgo the vinegar, you’d want to make small batches to store in the fridge and use up in a timely fashion. Hope that helps!

  10. Valerie on 08/11/2020 at 11:27 am

    How long does the salsa need to sit on the shelf, so you don’t taste the vinegar?

  11. Angela on 08/11/2020 at 8:58 pm

    Holy moly, this salsa is amazing!!! I made four pints of it for the first time over the weekend, and my husband went through the first pint in less than 36 hours. 😀 As he poured it over his scrambled eggs the next morning, he asked, “Can you please make like 80 thousand jars of this stuff??” We have a winner!!! And it looks like I’ve got lots of salsa-making in my future…;-) Thank you, Kathleen, for another awesome recipe! 🙂

    • Kathleen on 08/12/2020 at 6:51 pm

      80 thousand jars is a LOT of salsa, LOL. Glad it’s been a hit at your house! 🙂

  12. Stevie on 09/23/2020 at 3:00 pm

    After a hiatus from canning for about 2 years, I jumped back in and used your salsa recipe with tomatoes from my garden. I doubled the recipe and am so glad I did! It is delicious!

    • Kathleen Henderson on 09/28/2020 at 3:11 pm

      I’m glad you’re enjoying the recipe, Stevie. Homegrown tomatoes are the best! 🙂

  13. Heidi on 08/24/2021 at 7:56 am

    Just wondering if you peel the tomatoes?

    • Kathleen Henderson on 08/24/2021 at 9:23 am

      Nope! No peeling necessary. 🙂

  14. Jen on 09/09/2021 at 11:22 am

    I’m still learning when it comes to canning – would the processing time need to be changed for pint jars vs. 1/2 pint jars? Thank you for all your helpful and fun content!

  15. Erin on 04/28/2022 at 12:05 am

    I made a double batch that ended with 19 jars 5 of them were full pints. I followed the recipe perfectly except I did 50% tomatillos to Roma tomato after checking the acidity level of tomatillos. They are slightly more acidic FYI. I also used all lime juice plus 1/3 of a cup of ACV just for extra precaution. Lime juice is 5% acid min. The Ball canning website has some good information on this. I added 1 TBS of Cumin, and Oregano, and 1/2 tsp of cayenne as well as some fresh ground black pepper. My husband loves it. TU for this recipe and helping me keep my husband happy and healthy. Happy canning to everyone.

    • Kathleen Henderson on 04/28/2022 at 8:56 am

      Thanks for sharing all these details!

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