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.
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!
More about tomatoes:
- The Best Way to Plant Tomatoes
- Basic Tomato Sauce for Canning or Freezing
- Home Canned Tomato Soup
- Quick & Easy Tomato Basil Soup
- Honey Tomato Jam
- 7 Ways to Use Dehydrated Tomatoes
- How to Make & Use Tomato Powder
- How to Freeze Whole 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.Print
Home Canned Salsa with Lime Juice
- Yield: 7 half-pints 1x
- 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)
- Combine all ingredients in a large pot.
- Bring to a boil over medium high heat.
- Reduce heat and simmer about 10 minutes.
- Optional: add 2-3 TB tomato paste to thicken. Stir well to combine.
- Pour hot salsa into hot canning jars, leaving 1/4 inch head space and add lids.
- 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.
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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
Thanks, Liz! Hope you enjoy all those garden goodies all winter… 🙂
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!
,,,and I want to add that I love your Pinterest boards!!!!
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! 🙂
Iuse basically the sme recipe but add a 12 oz can of tomato paste and 15 oz can of tomaote sauce to thi8cken.
Good to know. Thanks, Joseph!
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.
Oh my word, Melissa!
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!
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!
You’re welcome! 🙂
Do you need to peel the tomatoes? Or are the skins okay?
No need to peel the tomatoes for this recipe.
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.
I haven’t added EO to canned salsa, but I did it with my blueberry jam last year. Added a few drops of Bergamot. 🙂
How many quarts or pints does this recipe yield?
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?
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!
How long does the salsa need to sit on the shelf, so you don’t taste the vinegar?
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! 🙂
80 thousand jars is a LOT of salsa, LOL. Glad it’s been a hit at your house! 🙂
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!
I’m glad you’re enjoying the recipe, Stevie. Homegrown tomatoes are the best! 🙂
Just wondering if you peel the tomatoes?
Nope! No peeling necessary. 🙂
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!
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.
Thanks for sharing all these details!