Canned Jalapeño Salsa

Makes 3 pints

3 cups peeled, chopped tomatoes

3 cups seeded, chopped jalapeño peppers

1 cup chopped onions

6 cloves garlic, minced

2 tbsp. minced fresh cilantro

2 tsp. oregano

1 1/2 tsp. salt

1/2 tsp. cumin

1 cup cider vinegar or bottled lemon juice


In heavy bottomed saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 10 min., stirring occasionally to prevent scorching. Pour into clean jars leaving 1/4" head space. Process in a boiling water canner 15 min.

Good to Know:

  • It is safe to change the ratio of hot to mild peppers; just do not add more than 3 cups total peppers.
  • The amount of onion may be decreased, but not increased.
  • The amount of vinegar or bottled lemon juice CANNOT be decreased.
  • The salt is present for flavor and can be omitted.
  • It is safe to add dry spices such as cayenne pepper or hot pepper flakes if you wish.

This recipe is adapted from the Ball Blue Book, 1995.