Canning Restaurant Style Salsa
This classic restaurant style salsa is so tasty! It is great canned to keep on hand in your pantry for any time the craving strikes, or to use as gifting!
I sure did enjoy that Restaurant Style Salsa that I posted about a few weeks ago! So much that I played around with the recipe a little bit so that I could can some of that salsa to have on the shelves.
Not that the original recipe is complicated, but it’s nice to have some that is already ready to go and it was fun to refresh myself on canning because I hadn’t done any so far this year.
Learning How to Can Salsa
I was recently browsing books when the Ball Complete Book of Home Preserving caught my eye in the bookstore. I don’t own any canning or home preserving books so I picked up a copy.
This book is such a great resource! I had already converted this recipe for Restaurant Style Salsa to a water bath canning recipe, but I wanted to do more.
Since I’ve gotten this book I’ve canned some Homemade Pear Butter because pears were on sale for 50 cents/lb. I’ll post about that recipe later, but it is GOOD.
Canning Recipes
I’ve got so many recipes marked in the Ball Complete Book of Home Preserving book that I want to try. It’s a great resource and it really makes home canning feel less overwhelming.
Another canning recipe that I have created after learning from this book is this Spiced Pear Butter Recipe. You don’t have to can it. Storing it in the fridge or the freezer within the time frames that are mentioned in the post. But, I do have canning instructions for it in the recipe card for those who want to try canning.
Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity.
I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!
I don’t want to overwhelm you with too many details of the canning process in this post, so I’m just providing basic instructions.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Salsa Canning Resources
I highly recommend that you get a copy of the Ball Complete Book of Home Preserving if you’re serious about learning how to can. I also recommend this Ball Canning Utensil Set. The set includes a funnel, jar lifter, lid lifer, and head-space measuring tool.
Can I Make Changes to This Canned Salsa Recipe?
I don’t recommend making any substitutions for this recipe if you plan to water bath can this recipe for restaurant style salsa unless it is adjusting the amount of seasoning.
Altering the sugar content, the amount of tomatoes, or the acidity (by omitting or substituting the lime juice) would affect the ability to water bath can the recipe.
If you are eating this within a week, or storing it in the freezer, you can make any substitutions that you would like.
Salsa Canning Tips
Are you having a hard time opening your salsa after canning? Head over to my post about How to Open a Jar for 5 proven ways to open jars with tight lids. I promise that it will help!
Can You Pressure Can this Salsa Recipe?
Yes, typically, you can pressure can anything that you can water bath can. Make sure you have the right tools and that you consult reputable sources for salsa pressure canning instructions, as I personally am not an expert at pressure canning.
Some tools you might need are: Pressure Cooker Canner, The Complete Guide to Pressure Canning, and of course – canning jars.
What Readers are Saying About this Canned Salsa Recipe:
★★★★★
Marilyn says –
“Thank you! This was amazing. I normally make fresh salsa and this was my first time trying water bath canning. Total success! I’ve given some jars to my friends and family and they loved it! Very impressed with the recipe.”
★★★★★
Kathryn says –
“Thanks for the awesome recipe. I’ve tried almost a dozen salsa recipes looking for a restaurant style salsa that I like and this is it! So easy to make and tastes great! Recipe made 7 pints and a bit left over to snack on. Perfect!”
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Canning Restaurant Style Salsa
This classic restaurant style salsa is so tasty! It is great canned to keep on hand in your pantry for any time the craving strikes, or to use as gifting!
Ingredients
- 2 - 28 ounce can Whole Tomatoes With Juice
- 2 - 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
- 2 - 10 ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)
- 1/4 cup tomato paste
- 2 cups Yellow Onion
- 3 cloves Garlic
- 2-4 whole Jalapenos, halved (seeds removed for milder salsa)
- 1/2 teaspoon Sugar
- 1 1/2 teaspoon Salt
- 2 teaspoons Ground Cumin
- 1 cup Fresh Cilantro Leaves
- 1/2 cup lime juice (do not use less than this if you are water bath canning; use more if you like)
Instructions
- Prepare canner, jars, and lids according to canning guide.
- Combine whole tomatoes, Rotel, paste, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
- Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses.
- Test seasonings with a tortilla chip and adjust as needed.
- Add all ingredients to a stock pot. Bring to a boil over medium high heat.
- Reduce heat and boil gently, stirring frequently until slightly thickened, about 15 minutes.
- Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace.
- Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa.
- Wipe rim with a clean towel.
- Center the sterilized lid on jar.
- Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water.
- Bring to a boil and process pint jars for 20 minutes.
- Remove canner lid.
- Wait 5 minutes, then remove jars, cool and store.
Notes
Salsa Canning Tips:
- Do not reduce the amount of lime juice or tomatoes.
- Do not add extra peppers, onion, or garlic. You can reduce the amount of peppers, onion, or garlic.
- Canned chilies may be used in place of fresh.
- You can substitute one type of pepper for another. For example, hot jalapeno peppers, bell peppers, yellow peppers, banana peppers, chili peppers may all be substituted 1:1.
- The key is not increasing the amount of low acid ingredients in relation to the amount of high acid ingredients
- Wear gloves while handling jalapenos and peppers. Don't touch your face until you have washed your hands.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 36gFiber: 5gSugar: 18gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
dennis says
Do you have a Salsa recipe I can make from My Garden instead of buying store bought cans,I have all the ingredients growing in my garden, I will add some HOT Peppers maby two (2) to give it a kick. But I want to start canning my own salsa fresh from Our Garden. Thanks in advance for any and all help,Have a great Day,dennis
Katie says
Hi Dennis, yes I do have a garden salsa recipe. Here it is: https://www.goodlifeeats.com/adventures-in-canning/
jane says
What if you cant find Rotel with lime juice and cilantro? What can I use instead to make this for canning? How long will this last on the shelf do you think? What size jars did you use and how many will I need to make this recipe?
Katie says
Are you able to find regular rotel? If so, then I would use that and add lime and cilantro. The recipe yields 6-8 pints. I used all of mine within a year of canning, though I’m sure you can probably store longer than that.
If you wish to not can it and make a recipe that is good for a few days in the refrigerator, then you can try this recipe: https://www.goodlifeeats.com/restaurant-style-salsa/
Another canned salsa recipe if you can’t find rotel is this one: https://www.goodlifeeats.com/adventures-in-canning/
Amy F says
Were you able to ph test this recipe to make sure it’s safe for canning?
Katie says
I did not ph test it but I did not have any issues with canning it since I followed guidelines from a canning book.
Tricia W says
Concerning the 2-28 oz cans of whole tomatoes w/juice: is there anyway this can be substituted with homegrown? We will have a ton of tomatoes and it seems silly for me to go to the store and buy some. I assume a person could boil tomatoes until they are soft and peel them and use them instead of the canned from the store?
Katie says
I haven’t tried that out, but it sounds like an appropriate substitution.
Anna says
I live in Canada and don’t think I can get the lime and cilantro tomatoes. Substitutions?
Katie says
You can substitute lemon for limes if you are unable to find either bottled lime juice or fresh limes in your grocery store. I would also check online (such as amazon) for bottled lime juice. Lime juice would be better for the flavor. Cilantro doesn’t really have a great substitute. I’m not sure about in Canada, but you could check in your produce department for coriander leaves. It is possible that it is called something different in US vs Canada. Coriander leaves and cilantro are the same thing. You could use dried cilantro if you are able to find that and not cilantro/coriander leaves. Hope this helps!
Anna says
@Katie, thanks for your response. I wasn’t clear in my description. I can’t find the Rotel Lime and Cilantro style tomatoes. What can I substitute for the canned tomatoes. Again, my apologies for my confusion. Can’t wait to try this recipe.
Tricia says
Hi, I actually want this hotter, but you say to not add extra jalapenos. What should I do then?
Katie says
I would leave the seeds in the jalapeno rather than deseeding them. You can also check hottness of the jalapenos by looking for white striations (kind of looks like stretch marks) on the peppers. Those will be hotter. Even hotter still are jalapenos that have redness on them or have been left on the plant to completely turn red. You could also add some cayenne pepper.
Megan says
Hello! I’m wondering, is it necessary to have the tomato paste in the recipe? I have my own recipe similar to this except I do not use tomato paste. Can I also substitute the Rotel for Hot and Mild? Ive never canned before and have an amazing fresh recipe but am nervous that cooking it will change the flavor!
Katie says
Those substitutions should probably be fine. The main thing is not changing the acidity (removing citruses) for canning purposes. However, this only applies to water bath canning. If you pressure can, you can tweak recipes however you like as the process is different and doesn’t rely so much on the ph of the final product. Hope that helps.
Jennifer says
Can I halve this recipe?
Katie says
Yes, definitely!
Brenda says
When using the canned tomato do you strain off the liquid?
Katie says
No, keep the liquid
Dawn says
Could I add canned pineapple to this is I am doing a water bath canning? I think pineapples are pretty acidic, but I wanted to make sure that would be safe.
Katie says
I’m not well versed enough in all the rules of canning to answer this. I would consult the experts at Ball. They have a lot of books that are great resources.
Rachel Roberts says
This recipe tastes so amazing fresh without cooking it before canning. Why do I have to cook it for ten minutes before I can it? Can I skip that step?
Can I use red onion instead? How would that change it?
Can I decrease the amount of cilantro to our liking?
We loved this recipe, my husband ate the whole batch before the hour was up. And he is a salsa snob! Thanks for doing all the work for us.
Katie says
You cook it for 10 minutes to kill any potential bacteria before proceeding with the canning process. There are a lot of excellent canning resources out there if you would like more education on that aspect. I mostly have relied on the Ball Canning Books. I believe you can skip that step if you pressure can rather than water bath can but I don’t have experience with pressure canning. I haven’t tested with red onion before, but I do not believe that will alter the safety of canning the recipe. Yes, you can decrease the cilantro if desired. The main thing you cannot change is the ratio of the citrus juice to the tomatoes. Glad you liked the flavor of the recipe and thanks for stopping by!
Rudy says
Can lime juice concentrate be used instead of fresh limes?
Katie says
I don’t know if you are planning to can the salsa. I’m not familiar enough with all the canning rules to know about substitutions. If you plan to freeze it or consume it within a week then it would be fine.
apryl says
it’s actually best to use commercial lime juice rather than fresh limes because the acidity is not consistent in fresh limes.
apryl stickens says
only bottled lime juice should be used to ensure proper acidity.
Colleen says
Really glad to find this recipe! I have tons of frozen tomatoes in my freezer. Thoughts on partially thawing them and using them in this recipe?
Carrie says
1. Just wondering if there was a typo in this but in the hints area, you state dont use less the stated amount of lemon juice.. yet the recipe calls for lime..?
2. CAN we use fresh garden tomatoes in this or do they have to be canned tomatoes. If they have to be canned, can we can our own first, then turn around and dump them in this recipe? lol. I know its an extra step but I am drowning in fresh tomatoes…
3. Can we use the bottled lime juice or do they HAVE to be fresh limes?
Thanks.
Katie says
1. yes, lemon is a typo. My apologies, I will fix it as it is lime.
2. I have only made this with canned tomatoes as it is an adaptation of this recipe http://www.goodlifeeats.com/restaurant-style-salsa/ but you should be able to use fresh tomatoes as long as you prepare them properly. I would take a look at the instructions for this recipe on preparing tomatoes http://www.pickyourown.org/salsa_withcilantro.php
3. I always use fresh
Randi Singleton says
Is this recipe good for shelf life and if so, how long? Or should it be refrigerated? I’m new at this.
Katie says
yes it is good for a shelf life if properly canned. If not canned and sealed, then yes store it in the refrigerator.
Here is some information on the shelf life of home canned goods:
http://foodinjars.com/2015/01/canning-101-long-home-canned-foods-really-last/
https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/
Kellie says
It’s hard to find Rotel Lime & Cilantro in my area, would it still be safe to can using 4 cans of the Original, or should I increase the amount of lime juice? Thanks!
Katie says
I would add some extra lime to be safe!