Back to Recipes

Tomato Salsa (canned)

Appetizers, Low Phosphorus, Low Sodium


Based on 176 servings per recipe.

  • 8 quarts tomatoes, peeled, cored, finely chopped
  • 2 garlic cloves, crushed
  • 5 cups onions, chopped
  • 4 jalapeno peppers, seeded and chopped
  • 4 long green chilies, seeded and chopped
  • 2 1/2 cups vinegar or lemon juice
  • 1 tablespoon pepper
  • 1 tablespoon sugar
  • 2 tablespoons oregano leaves
  • 1 cup cilantro leaves
  • 1 teaspoon ground cumin


  1. Combine all ingredients in a large saucepan.
  2. Bring to boil, then reduce heat and simmer.
  3. Stir frequently until thick, about 1 hour.
  4. Ladle hot salsa into pint jars, leaving 1/2 inch headspace.
  5. Wipe the rim of the jar and place canning lids on
  6. Heat water in a pan deep enough to cover jars plus one inch of water
  7. Boil water in this pan
  8. Using a jar lifter, place jars in boiling water for 15-20 minutes
  9. Remove them from hot water
  10. Assess to see if all jars have sealed

If you do not want to can this recipe, you can keep it up to 2 weeks fresh in the refrigerator or freeze for up to 6 months.

About This Recipe

Its easy to make your own fresh salsa with a bounty of fresh tomatoes. Canning it brings that sun ripened flavor through the rest of the year. Great served with no salt tortilla chips.

More recipes like this

Citrus Relish

Sauces, Vegetarian, Low Phosphorus, Low Potassium

Coleslaw with a Kick

Salads, Vegetarian, Low Phosphorus, Low Potassium

Romesco Soup

Dinner, Lunch, High Potassium, High Protein