Dive into the vibrant flavors of Mexican cuisine from the Baja, with our homemade canned salsa, a true celebration of Mexican culinary tradition.
This zesty concoction blends ripe tomatoes, fresh cilantro, onions and a kick of jalapeños, capturing the essence of sun-soaked beaches of Baja California Mexico with its lively colorful street markets with vendors offering a taste of authentic Mexican culture and cuisine.
Each jar of Homemade Canned Baja Mexican Salsa is a burst of flavor that transports you straight to the heart of the Baja.
An opened jar of fresh made Baja Mexican Salsa is perfect for drizzling over tacos, dipping tortilla chips, or simply adding a fiesta flair to any dish.
Not only is this salsa delicious, but making your own canned salsa allows you to control the ingredients, ensuring every bite is as fresh and flavorful as possible.
So gather your friends, whip up a batch, and savor the taste of the Baja all year round with a jar of your own Baja Mexican Salsa.
Read More About The Roots Of Mexican Cuisine
Homemade Canned Baja Mexican Salsa
This recipe yields about 6 to 7 pint jars of salsa. Make sure to follow proper canning procedures for safety.
10 cups tomatoes, peeled and chopped (about 12-14 medium tomatoes)
6 tomatillos, medium sized – Read Here About Tomatillos – Instant Pot Chicken Mole Verde
2 cups onions, chopped (about 2 medium onions)
6 jalapeño peppers, can opt for serrano peppers
4 cloves garlic
1/2 cup fresh cilantro, chopped
1 teaspoon salt (or to taste)
1 teaspoon sugar (optional, to balance acidity)
Equipment:
Canning jars with lids – (old jars are ok, but use new lids, make sure lids have no rust on them)
Water bath canner or extra large pot
Jar lifter and canning funnel
Large pot for cooking salsa
Instructions:
Cooking the Salsa
Add tomatoes, jalapeños, garlic and tomatillos to a large pot of water. Bring to a boil over medium high heat, then reduce heat, cover pot with lid and simmer for 30 minutes.
Remove pot from stove. Using a slotted spoon remove cooked product from water to a large plate or bowl.
Alternatively, you can cook the produce on a barbecue grill for a slight smoky charred salsa.
Prepare Canning Jars
While the salsa ingredients are cooking, sterilize canning jars and lids by placing them in boiling water for 10 minutes, or alternatively, running them through the dishwasher.
Prepare Salsa
Place cooked tomatoes, tomatillos, garlic and chilies into a blender. Add the chopped onion and cilantro.
Pulsate the blender 3-4 times. You can make your salsa chunky by pulsing just 1-2 times.
Alternatively, you can use a molcajete (mortar and pestle) to process the cooked tomatoes and other ingredients. After you have mashed the produce to desired consistency, follow the section entitled Fill the Jars.
Fill the Jars
Using a canning funnel, ladle the hot prepared salsa into the prepared jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean cloth to remove any residue.
Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
Process the Jars
Place the jars in a water bath canner or large pot filled with boiling water. Make sure the water covers the jars by at least an inch.
Process the jars in boiling water for 15-20 minutes (adjust time for altitude if necessary).
After processing, carefully remove the jars using a jar lifter and let them cool on a clean towel or cooling rack.
Check Seals
Once the jars are completely cooled (after about 12-24 hours), check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed properly.
Storage
Store the sealed jars in a cool, dark place. Properly canned salsa can last for up to a year.
Your homemade canned Mexican salsa is now ready! Use it as a dip with corn chips, a topping for tacos, like these Mojo Shredded Pork Tacos, over Authentic Mexican Nachos or in any dish where you want to add a burst of Mexican flavor.
Enjoy These Mexican Inspired Favorites With Your Baja Mexican Salsa
- Chorizo Potato Tacos
- Michoacán-Style Pork Tostadas & Quesadillas
- Tacos al Pastor
- Red Pork and Chicken Pozole
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OMG That salsa looks amazing Randy! I was just telling my husband a week ago that I haven’t made salsa in a long time. He grew everything I needed back in the day but now he has downsized and I would have to buy most of it.
It is nice to have homemade canned goods on hand