Zesty Tomato Salsa Canning Recipe

This salsa recipe for canning is a fresh, flavorful way to preserve tomatoes at their peak. Made with Roma tomatoes, poblano and jalapeño peppers, red onion, garlic, and cilantro, this homemade salsa gets an extra boost of smoky depth from rehydrated California chiles. Balanced with red wine vinegar for safe water bath canning, this zesty tomato salsa is the perfect canning salsa recipe for chips, tacos, and Mexican-inspired meals. Whether you call it a salsa canning recipe or simply your new favorite pantry staple, it’s a delicious way to stock up for year-round flavor.

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By Diane Devereaux | The Canning Diva® 
Last updated: August 19, 2025

Key Takeaways

• Balanced heat and flavor: The mix of poblano peppers, jalapeños, and California chile purée delivers depth without overpowering heat.
• Safe for water bath canning: Red wine vinegar provides the necessary acidity for shelf-stable storage.
• Thick and scoopable: Simmering the salsa before jarring reduces excess liquid for a rich, chunky texture.
• Versatile use: Enjoy with chips, tacos, or as a flavorful base for Mexican-inspired dishes.

Salsa has long been a staple in Mexican kitchens, with countless regional variations highlighting the fresh ingredients available each season. What makes this recipe especially unique is the use of dried California chiles, a mild red chile that adds depth without overwhelming spice.

When dried, California chiles concentrate their natural sweetness and earthy flavor. By soaking them in hot water, the peppers rehydrate and soften, releasing a smoky richness that blends beautifully once puréed. Stirred into the base of fresh Roma tomatoes, onions, and peppers, this purée acts almost like a flavor enhancer—bringing a roundness to the salsa that fresh peppers alone can’t always deliver. Combined with a touch of red wine vinegar for brightness, this salsa strikes the perfect balance of tang, heat, and body, making it ideal for canning and enjoying year-round.

Zesty Tomato Salsa (Canning Recipe)

This Zesty Tomato Salsa is the perfect marriage of garden-fresh tomatoes and smoky-sweet California chiles. It’s bold, chunky, and just the right level of heat—delicious with crunchy tortilla chips, spooned over tacos, or tucked into a jar for future fiestas. By simmering the salsa before canning, you get that thick, scoopable texture everyone loves, and the splash of red wine vinegar ensures it’s safe for the shelf as well as bursting with tangy flavor.

Makes approx. 12 half-pints or 6–7 pints or 3 quarts

Ingredients

• 6 pounds Roma tomatoes, peeled, cored, and finely diced
• 3 large poblano peppers, seeded and finely diced
• 2–3 jalapeño peppers, seeded and finely diced
• 1 large red onion, finely diced
• 1 bunch cilantro, chopped
• 4 cloves garlic, minced
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 6 dried California chiles

Instructions

1. Place the dried California chiles in a heatproof bowl and cover with boiling water. Let soak for 20–30 minutes until softened. Transfer to a blender or food processor with a splash of soaking liquid and purée until smooth.
2. In a large stainless steel stockpot, combine diced tomatoes, poblano peppers, jalapeños, red onion, cilantro, garlic, red wine vinegar, salt, and the California chile purée. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer for 20 minutes to allow flavors to meld and to thicken slightly.
4. Ladle hot salsa into hot, sterilized jars leaving ½-inch headspace. Remove air bubbles and adjust headspace as needed. Wipe jar rims clean and apply lids and bands.
5. Process jars in a water bath canner, being sure the jars are fully submerged in water. Process half-pints and pints for 15 minutes and quarts for 20 minutes.

Serving Suggestions

Homemade canned salsa isn’t just for chips! This zesty tomato salsa is versatile and adds bold flavor to a variety of meals. Here are some of the best ways to enjoy it:

• Spoon over tacos, burritos, or quesadillas for a fresh, tangy kick.
• Stir into chili, soups, or Spanish rice to add depth and spice.
• Use as a topping for grilled chicken, fish, or scrambled eggs.
• Mix into ground beef or shredded chicken for quick taco night filling.
• Pair with nachos or baked potatoes for an easy appetizer or snack.

Zesty Tomato Salsa Canning Recipe

Recipe by The Canning Diva

5.0 from 2 votes

Servings

3 quarts or 6 pints

servings

Prep time

30

minutes

This Zesty Tomato Salsa is the perfect marriage of garden-fresh tomatoes and smoky-sweet California chiles. It’s bold, chunky, and just the right level of heat—delicious with crunchy tortilla chips, spooned over tacos, or tucked into a jar for future fiestas. By simmering the salsa before canning, you get that thick, scoopable texture everyone loves, and the splash of red wine vinegar ensures it’s safe for the shelf as well as bursting with tangy flavor.

Ingredients

US Metric

• 6 pounds 6 Roma tomatoes, peeled, cored, and finely diced

• 3 large 3 poblano peppers, seeded and finely diced

• 2 2 –3 jalapeño peppers, seeded and finely diced

• 1 large 1 red onion, finely diced

• 1 1 bunch cilantro, chopped

• 4 cloves 4 garlic, minced

• ½ cup red wine vinegar

• 2 tablespoons 2 kosher salt

• 6 6 dried California chiles

Instructions

• Place the dried California chiles in a heatproof bowl and cover with boiling water. Let soak for 20–30 minutes until softened. Transfer to a blender or food processor with a splash of soaking liquid and purée until smooth.
• In a large stainless steel stockpot, combine diced tomatoes, poblano peppers, jalapeños, red onion, cilantro, garlic, red wine vinegar, salt, and the California chile purée. Stir well to combine.
• Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer for 20 minutes to allow flavors to meld and to thicken slightly.
• Ladle hot salsa into hot, sterilized jars leaving ½-inch headspace. Remove air bubbles and adjust headspace as needed. Wipe jar rims clean and apply lids and bands.
• Process jars in a water bath canner, being sure the jars are fully submerged in water. Process half-pints and pints for 15 minutes and quarts for 20 minutes.

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People Often Ask

Q: Can I adjust the heat level in this salsa?
A: Yes! For a milder salsa, reduce or omit the jalapeños. For more kick, leave in some of the jalapeño seeds.

Q: What do dried California chiles add to the recipe?
A: California chiles provide a smoky, earthy depth of flavor that fresh peppers can’t match. Once rehydrated and puréed, they blend seamlessly into the salsa, rounding out the brightness of the fresh ingredients.

Q: Can I use a different vinegar instead of red wine vinegar?
A: Yes, as long as the vinegar is 5% acidity. White vinegar or apple cider vinegar work, though each will slightly change the flavor profile.

Q: Is this salsa safe for water bath canning?
A: Absolutely. The addition of red wine vinegar ensures the acidity level is safe for shelf storage when processed according to the recipe’s directions.

About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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