Ingredients
Equipment
Method
- Peel and quarter the tomatoes (16 cups). Chop the onions (6 cups), jalapeños (2 cups), and red chili peppers (2 cups) if making the hot version. For milder salsa, remove the jalapeño seeds.
- In a blender, combine the prepared tomatoes, onions, jalapeños, and red chili peppers with the white vinegar, sugar, pickling salt, garlic powder, chili powder, black pepper, cumin seeds, and tomato paste. Blend in batches until you reach your preferred consistency — chunky or smooth.
- Pour the blended mixture into a large heavy-bottomed pot. Bring to a gentle boil over medium-high heat, then reduce heat and simmer uncovered for exactly 2 hours, stirring occasionally to prevent sticking. The salsa should reduce noticeably and thicken.
- While the salsa simmers, sterilize the canning jars, lids, and rings. Run them through the dishwasher's sanitize cycle, or submerge in boiling water for 10 minutes. Keep everything hot until you are ready to fill.
- Once the salsa has cooked down, ladle it into the hot sterilized jars, leaving ½ inch of headspace at the top. Evenly distribute the chopped cilantro across the jars and add 1 tablespoon of lime juice to each.
- Wipe each jar rim clean with a damp cloth, apply the lids, and screw on the rings finger-tight. Do not over-tighten — air needs to escape during processing.
- Submerge the filled jars in a boiling water bath, making sure they are covered by at least 1 inch of water. Process for 15 minutes, starting the timer once the water returns to a rolling boil. Adjust processing time for altitude if needed.
- Carefully remove the jars with a jar lifter and place on a towel-lined counter. Let cool undisturbed for 12–24 hours. Listen for the satisfying pop of each lid sealing. Test seals by pressing the center of each lid — it should not flex.
Nutrition
Notes
Net carbs: 12.7g per serving (13g total carbs minus 0.3g fiber).
Substitutions: Reduce sugar to ½ cup for less sweetness without affecting canning safety. Swap fresh cilantro for parsley if cilantro tastes soapy to you. Do not substitute the vinegar — it is required for pH safety.
Storage: Sealed jars store in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 2 weeks.
Reheating: Serve at room temperature or chilled. If you prefer warm salsa, heat gently in a saucepan over low heat — do not boil.
