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One of my favorite summer preservation projects is fresh salsa. There is nothing like the taste of fresh tomatoes, peppers, and onions that we grew ourselves in a perfect spicy medley! For years, I had made salsa with only Amish paste tomatoes, but I was starting to get overwhelmed by the abundance of cherry tomatoes that grew rampantly in my compost pile. Having always meticulously skinned and seeded tomatoes in my homemade salsa, I was concerned the first time I made salsa with cherry tomatoes, but honestly, I don’t even notice the difference! To enjoy this easy cherry tomato salsa in the winter months, it can be easily canned in a water bath canner. Canned salsa with cherry tomatoes is an easy way to use an abundance of tomatoes that might otherwise be wasted, allowing you to enjoy them long after the garden is put to bed. This easy recipe is my favorite cherry tomato salsa recipe, step-by-step canning instructions, and a few simple tips for making the best homemade salsa right from your garden or farmers market produce.

Why Use Cherry Tomatoes in Salsa?

I affectionately call my salsa recipe Compost Pile Salsa because that’s where my cherry tomato plants grow! Honestly, I used cherry tomatoes out of desperation! I don’t even plant cherry tomatoes, but they grow rampantly everywhere I live. Since I rarely give the chickens tomato scraps, all the tomato waste: cores, skins, and seeds end up in the compost pile. Unlike globe tomatoes grown for versatility, cherry tomatoes are known for their sweet flavor. One of the varieties growing in my compost pile currently is from the local box store, a popular grape tomato that is so sweet, I enjoy eating it like grapes. These tiny sweet tomatoes are too abundant to go to waste! They are perfect in this mild salsa or added to my spaghetti sauce.

The best thing about cherry tomatoes is that anyone can grow them! You don’t need a large garden to produce an abundance of cherry tomatoes. Just a couple of plants in pots on your back porch, or fire escape can produce an abundance of tomatoes perfect for salsa.

Savor the Flavor of Summer with Home Canning

The canning process is a great way to preserve this delicious salsa to savor any time of the year. Home canning may seem intimidating, but the process is simple and can be done without any specialized canner. If you don’t have a water bath canner, a large deep pot that allows you to submerge the full jars 1 to 2 inches below the water’s surface can be used to make this salsa shelf-stable.

Cherry Tomato Salsa Canning Tips You Need to Know

Safe Canning Tip – Apple Cider vinegar may seem like an odd ingredient to add to your cooked salsa, but it’s a necessary ingredient to make this recipe water bath canning safe. While tomatoes are high in acid, the levels can fluctuate depending on the variety of tomatoes used. The added vinegar increases the acidity to the appropriate level to make foods processed in the water bath canner safe for your family.
Quick Chopping Tip – Want to reduce the chopping necessary to make cherry tomato salsa? Try using a food processor to chop the onions and peppers. Personally, I prefer to dice the tomatoes by hand. Use the pulse feature to prevent over-chopping.
Pro Cooking Tip – Cook your salsa in a stainless steel pot. Tomatoes are highly acidic and can interact with other metals.
Hot Peppers Tip – I don’t use jalapeno peppers often. I keep them chopped in the freezer for recipes as needed. Be sure to wear gloves when processing any hot peppers. If you forget, soaking your hands in cold milk really helps! (Ask me how I know.)

Ingredients You’ll Need

7 cups diced cherry tomatoes, no need to peel or seed
1 1/2 cups finely chopped onion
1 1/2 cups chopped and seeded bell peppers
Jalapeño peppers, seeded and finely chopped. Choose your spicy! I add about 2 tablespoons of hot peppers, but this can be increased to 1/2 a cup.
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons dried oregano
1 teaspoon cumin (less if you prefer)
1/2 teaspoon red cayenne pepper. Like it spicy? Increase up to 2 teaspoons.
6 ounces tomato paste
3/4 cup apple cider vinegar (5% acidity)

Cooking and Canning the Salsa

Step 1: Combine all the ingredients in a large stainless steel pot. On medium heat, bring the pot to a boil, stirring regularly.

Step 2: Once the mixture comes to a boil, reduce the heat and boil gently until the mixture reaches your desired thickness. Stir periodically. You will cook for at least 30 minutes. I like my salsa a bit thicker, so I cook it for about an hour.

Preservation Steps

Step 3: Prepare canner and jars to process hot salsa in the boiling water canner. I prefer to sterilize my jars prior to canning, even though the processing time of this recipe is sufficient to skip sterilization. You do what’s right for you!

Step 4: Fill hot jars with hot salsa, leaving 1/2 inch headspace.

Step 5: Use a bubble tool to stir the salsa and remove any air bubbles. Clean the jar rim with a vinegar-soaked washcloth or paper towel.

Step 6: Add your choice of canning lid, a metal one-use lid, or a reusable Harvest Guard canning lid. Tightening the ring finger tight.

Step 7: Place filled jars into the rack of the hot water bath canner using a jar lifter. Bring water back to a boil, submerge the jars in the water with at least 1 to 2 inches of water above the jars.

Step 8: Process jars for 20 minutes. Make adjustments based on your altitude if necessary.

Step 9: Once the processing time has passed, turn off the heat and pull the rack out of the water. Allow the jars to acclimate to room temperature for at least 5 minutes prior to removing jars from the water bath canner.

Step 10: Cool the jars for 24 hours, remove rings, and check lid seals. Store jars of salsa in a cool, dry place.

New to Canning?

This step-by-step guide walks you through the entire process of water bath canning! Learning a new skill may seem intimidating, but I promise it’s easier than you think!

Check it out

Little Things That Make a Big Difference

When dicing your cherry tomatoes, try to make consistently sized pieces. I typically dice a cherry tomato into quarters. No peeling or seeding necessary!
Taste Before Canning! I love this recipe with the minimal spice ingredients, but feel free to adjust the spice level to your liking. Tasting as you cook is the best way to ensure the finished product meets your expectations.
Prefer a smoky flavor? Try roasting your tomatoes in the oven before cooking.
Check your jar seals! After 24 hours have passed, check the seals. Remove the ring and carefully attempt to pick up the jar by the lid. (Remember careful!) The lid should not easily lift off.
Always label your jars with the date. While salsa never lasts long at our house, you want to properly rotate your canned goods. I highly recommend labeling the contents as well, salsa, canned tomatoes, and even sauce can all be hard to tell apart! It’s the biggest lie I tell myself….I’ll remember!

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Best Cherry Tomato Salsa

Barbra-Sue Kowalski- Kowalski Mountain

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Canning 1

Course Food Preservation

Cuisine Mexican

Servings pints

Calories 143 kcal

Equipment

water bath canner
clean glass canning jars
canning lids and rings
canning funnel
jar lifter
bubble tool
large pot

Ingredients

7 cups diced cherry tomatoes no need to peel or seed
1½ cups chopped onion
1½ cups bell peppers peppers
2 tbsp jalapeno peppers Like it spicy, use up to ½ cup.
3 cloves garlic
2 tsp salt
2 tsp black pepper
2 tsp oregano
1 tsp cumin
½ tsp cayenne pepper Like it spicy, increase up to 2 teaspons.
6 ounces tomato paste
¾ cup apple cider vinegar 5% acidity

Instructions

Combine all the ingredients in a large stainless steel pot. On medium heat, bring the pot to a boil, stirring regularly.
Once the mixture comes to a boil, reduce the heat and boil gently until the mixture reaches your desired thickness. Stir periodically. You will cook for at least 30 minutes. I like my salsa a bit thicker, so I cook it for about an hour.
Prepare canner and jars to process hot salsa in the boiling water canner. I prefer to sterilize my jars prior to canning, even though the processing time of this recipe is sufficient to skip sterilization. You do what's right for you!
Fill hot jars with hot salsa, leaving 1/2 inch headspace.
Use a bubble tool to stir the salsa and remove any air bubbles. Clean the jar rim with a vinegar-soaked washcloth or paper towel.
Add your choice of canning lid, a metal one-use lid, or a reusable Harvest Guard canning lid. Tightening the ring finger tight.
Place filled jars into the rack of the hot water bath canner using a jar lifter. Bring water back to a boil, submerge the jars in the water with at least 1 to 2 inches of water above the jars.
Process pint jars for 20 minutes. Make adjustments based on your altitude if necessary. (see Notes below)
Once the processing time has passed, turn off the heat and pull the rack out of the water. Allow the jars to acclimate to room temperature for at least 5 minutes prior to removing jars from the water bath canner.
Cool the jars for 24 hours, remove rings, and check lid seals. Store jars of salsa in a cool, dry place.

Notes

High Altitude Processing Times:

Process in the water bath canner:

0-1000 feet: 20 minutes for pints

1001- to 3000 feet: 25 minutes for pints

3001- to 6000 feet: 30 minutes for pints

Above 6000 feet: 35 minutes

Nutrition

Calories: 143kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1536mgPotassium: 1306mgFiber: 7gSugar: 17gVitamin A: 3888IUVitamin C: 155mgCalcium: 96mgIron: 4mg

Keyword canned salsa, salsa

Tried this recipe?Let us know how it was!

Ways to Use This Delicious Salsa

Our favorite way to enjoy this delicious salsa is with our favorite tortilla chips! Personally, we love the lime flavor!
Serve over chicken or fish for a festive meal that’s low in calories but full on flavor!
Add to scrambled eggs or a breakfast burrito! Our Amish neighbors like this recipe with boiled eggs!
Mix in with your taco meat or fajitas. Especially helpful when warming up leftovers that might seem dry.

FAQs

Absolutely! I typically use the term interchangeably, but they are different varieties. Both are sweet and make delicious salsa.

Nope, the soft skins of the cherry tomatoes are less noticeable in cooked salsa than the thick skins of globe tomatoes. On occasion, I might notice the skin, but it’s rare.

Of course, use your favorite onion variety.

Substitute the jalapenos for your favorite peppers instead. Use extra bell peppers or try sweet peppers.

Technically, no, you don’t have to preserve the salsa by canning; however, this recipe makes between 4 and 5 pints, which may be difficult to eat before the salsa goes bad. Water bath canning is highly recommended to preserve the harvest!

Good question, cooked salsa can be frozen without changing the texture significantly. Honestly, I have never tried it, but the idea is interesting.

Properly canned salsa will last 12 to 18 months. Don’t worry, ours never lasts that long!

The vinegar ensures that the acidity level is appropriate for water bath canning. Not a fan of vinegar, substitute bottled lemon juice

While bottled lime juice is a great substitute, the use of fresh lime juice does not have the consistency in acidity levels that is necessary for safe canning.

Easy Canning Recipe

Canning doesn’t have to be complicated to be rewarding. This yummy salsa recipe is proof that even the smallest tomatoes can make something truly special. With just a few simple steps, you can create canned salsa with cherry tomatoes that’s bursting with garden-fresh flavor. Whether you’re new to home canning or a seasoned pro, this easy recipe is a perfect way to preserve the harvest and enjoy the vibrant taste of summer all year long. Once you’ve made your own homemade salsa, you’ll never want to go back to store-bought again! Not a gardener? No problem, pick up these fresh ingredients at your local farmer’s market or grocery store. Just because you didn’t grow it, doesn’t mean you can’t prepare and preserve it. Canning store-bought produce is a step towards taking control of the ingredients in your food!

About the Author: Barbra-Sue Kowalski grew up on a small hobby farm. She was always drawn to farm life, however, she was stuck in an urban life far from her roots. Barbra-Sue was a single mom for 13 years, raising her 3 children on her own. She met Philip in 2018 and they married in 2021. Between the two of them, they have 5 grown children and 7 grandchildren. These empty nesters are following their dreams! As they both turn 50, they are building their off-grid homestead to live the life that they dream about. Learn more about Philip and Barbra-Sue here. Contact them here. To leave a comment on this post, please scroll down.

Best Cherry Tomato Salsa Recipe for Easy Home Canning

Why Use Cherry Tomatoes in Salsa?

Savor the Flavor of Summer with Home Canning