This delicious, tomato salsa can be made sweet or spicy – mild or hot! With added herbs for flavour, serve with corn chips for dipping, or with your favourite Mexican dish, including enchiladas, fajitas, nachos and tacos.

Ingredients for  TOMATO SALSA
Yield: around 4-5 cups
Yield: around 10 cups
Roma/Paste Tomatoes (Firm, Ripe)
1.1kg (2 1/2 pounds)
2.2kg (5 pounds)
 Capsicums (Sweet Peppers), Diced
 and/or Chillies (Hot Peppers) , Diced
1 cup (or less)
2 cups (or less)
Brown Onion, Diced
1 1/4 cups
2 1/2 cups
Garlic, Minced
1-2 cloves
3 cloves
Bottled Lemon Juice
1/2 cup
1 cup
Balsamic Vinegar
1 1/2 tablespoons
3 tablespoons
Dried Basil
1/2 tablespoon
1 tablespoon
Dried Oregano
1/2 tablespoon
1 tablespoon
Dried Parsley
1/2 tablespoon
1 tablespoon
Brown Sugar
1 teaspoon
2 teaspoons
Black Pepper, Ground
1/4 teaspoon
1/2 teaspoon
Salt, Finely Ground
1/2 tablespoon
1 tablespoon

1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2.  Wash tomatoes then core. Place upwards on a lined baking tray. Grill until skins split. Cover tomatoes and leave to cool for a few minutes until they’re cool enough to handle. Slip skins off and discard. Remove seeds (optional) and dice tomatoes. We will use the tomato juice also so place juice in a bowl with the diced tomatoes.
3.  If adding capsicums/chillies: wash, remove stalks, halve and

remove seeds.
4.  Peel and finely dice onion.
5.  Peel and finely mince garlic.
6. Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
7.  Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
8.  Combine all ingredients in a large pan. Stir gently to combine
9.  Heat over medium while sugar dissolves. Bring to a boil then simmer for 20-30 minutes (or until thickened to your liking). Taste, seasoning if required.
10.  Ladle the hot salsa into the hot jars, filling to 1cm (1/2 inch) from the rim.
11.  Using a non-metal utensil, remove any air pockets and add more salsa if required to correct headspace.
12.  Wipe rims with a clean, damp cloth to remove any food residue.
13.  Add pre-warmed lids and twist to secure.
14.  Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
15.  Turn off the heat source once the time is up. Remove jars from the hot water after 5 minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
16.  12-24 hours later: check jars have sealed before wiping down jars, labelling and dating.
17.  Store jars of tomato salsa in a cool, dark and dry place for up to 12 months. Jar lids should not flex up or down when pressed. 
Salsa, like other vinegar-based preserves, are best enjoyed after 3-6 weeks to allow the lemon/vinegar flavour to subside. Best enjoyed chilled.
18.  Refrigerate jars upon opening and consume contents within 1 week.

Processing Time for TOMATO SALSA in a Boiling Water Canner

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
20 minutes
20 minutes
25 minutes


o  Do not alter the proportions of ingredients in this recipe to ensure a safely preserved product;
o  DO NOT make any substitutions for the bottled lemon juice;
o  Ensure tomatoes are bright in colour and fully ripe;
o  Discard tomato seeds to

remove any bitter aftertaste from your salsa;

o  Roma (plum) tomatoes are best for this recipe, because they’re meatier than regular garden (round) tomatoes, but cherry tomatoes or regular tomatoes can also be used (salsa will be runnier);
o  Choose salt that does not have any additives (no iodine and no anti-caking agent);
o  Adjust dried herbs - try oregano and garlic;
o  Leave out dried herbs entirely for a plain salsa;
o  Experiment with different chillies, sweet peppers (i.e. red, yellow, green or combination) or hot peppers, or use dried chilli flakes;
o  You could use red or white onion (or a mixture of both) in this recipe instead of brown onions, if you like;
o  If you have leftover salsa from bottling, store it in the refrigerator and enjoy it fresh (consume within 7 days).

o  Burritos (and burrito bowls);
o  Corn/tortilla chips;
o  Enchiladas;
o  Fajitas;
o  Quesadillas;
o  Salad dressing;
o  Serve with cooked shrimp/prawns and fresh avocado;
o  Tacos;
o  Taquitos;
o  Tostadas.

Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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