Easy Cooked Jarred Salsa

10 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Easy Cooked Jarred Salsa is easy to make with tomatoes, bell peppers, yellow onions, jalapeño peppers, lime juice, and cumin.

Chips and flavorful salsa is the perfect Appetizer or Side Dish to serve along with your favorite Mexican food. We’ve already posted our recipe for Restaurant-Style Salsa, which is another great option for a fresh and delicious salsa. This homemade salsa recipe is a little different because it’s perfect for making ahead and storing in canning jars to enjoy later.

Easy Cooked Jar Salsa in jar


This flavorful salsa is made with fresh ingredients like bell peppers, tomatoes, onion, cilantro, and jalapeño peppers. Then it’s cooked with tomato paste, white vinegar, and fresh lime juice for a spicy and zesty salsa that everyone is sure to love. It’s a great recipe for canning and storing in the fridge to enjoy with a Mexican dinner or anytime you’re in the mood for a snack. 

Ingredients for Easy Cooked Jar Salsa in prep bowls

Instead of buying canned salsa, you can make this recipe in just 30 minutes, and then store it in the fridge. You’ll love the traditional Mexican flavors and how fresh this salsa tastes from making it yourself. Plus, you can add any extra vegetables you want or experiment with the level of spiciness to make the classic jarred salsa taste exactly how you want. 

Of course, this amazing salsa would taste great enjoyed with a simple bowl of tortilla chips for dipping. Along with that, you can serve it over dishes like Taco Salad, Baked Chicken Tacos, or Grilled Cilantro Lime Chicken. Essentially, any of your favorite Mexican dishes would taste amazing with this flavorful homemade salsa.

Ingredients for Easy Cooked Jar Salsa in pot



  • Prep time: Start the recipe by prepping the ingredients. Roughly chop the canned tomatoes, red and green peppers, medium onion, and jalapeños. If you don’t like chunky salsas, you can chop the vegetables finer, or even use a food processor. Pulse the ingredients in the food processor until they are minced. 
  • Cooking time: Add the vegetables, vinegar, and tomato paste to a large pot. Stir the ingredients until the tomato paste is well dissolved. Then stir in the sugar, cilantro, fresh lime juice, garlic, cumin, and salt. Bring the mixture to a simmer over medium-high heat. Continue to keep it over the heat, uncovered for 25-30 minutes. 
  • Seal: Prepare clean jars for canning or another airtight container to seal the salsa. Fill the jars with salsa and seal the top tightly before putting the Easy Jarred Salsa Recipe in the fridge until it’s ready to eat. 

Easy Cooked Jar Salsa in pot with fresh herbs and spices added


  • Mild salsa: You can adjust the spice level of this recipe if you prefer a milder salsa. Reduce the amount of jalapeño peppers in the recipe according to your taste. Replace the jalapeños that you take out with more mild peppers like bell peppers, ancho peppers, or pimento peppers. 
  • Hot salsa: On the other hand, if you like spicy salsa you can up the level of spiciness by adding extra jalapeño peppers, or habanero peppers for a hotter salsa. 
  • Seasonings: Try adding other spices to the homemade salsa recipe like red pepper flakes, paprika, chili powder, garlic powder, or coriander. 
  • Add-ins: There are lots of other ingredients you can add to experiment with the taste. Red onion, green onions, minced garlic cloves, green chilies, or zucchini would all taste great. 



  • Serve: Let the canned salsa completely set in the fridge for at least 4 hours so that it has time to set before serving. 
  • Store: Keep the fresh salsa sealed in the fridge. It will stay good for about 2 weeks. 
  • Freeze: You can seal and freeze salsa for up to 4 months. Make sure that there’s some space at the top of the airtight container for the canned salsa to expand. Pour any excess liquid off the top after thawing. 

Easy Cooked Jar Salsa in pot

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Easy Cooked Jarred Salsa

Easy Cooked Jarred Salsa is easy to make with tomatoes, bell peppers, yellow onions, jalapeño peppers, lime juice, and cumin.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder


  • 29 ounces canned diced tomatoes
  • 1 green bell pepper , chopped
  • 2 red bell pepper , chopped
  • 1 yellow onion , chopped
  • 4 jalapeño peppers , seeded, deveined, and minced
  • 1 cup white vinegar
  • 1 cup tomato paste
  • 1/4 cup sugar
  • 1/2 cup cilantro , finely minced
  • 2 limes , juiced
  • 3 garlic cloves , minced
  • 4 teaspoons cumin
  • 1 tablespoon kosher salt


  • In large heavy bottomed pot add the canned tomatoes, green bell pepper, red bell pepper, onion, jalapeños, vinegar, and tomato paste, stirring well.
  • Bring to a simmer, then add in the sugar, cilantro, lime juice, garlic, cumin, and salt, and stir well.
  • Cook, until thickened, uncovered for 25-30 minutes.


Calories: 89kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1031mg | Potassium: 579mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1420IU | Vitamin C: 66mg | Calcium: 60mg | Iron: 2mg

Easy Jarred Salsa collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I love all of your recipes. They are easy to follow and I usually have everything on hand to make them. They are always so delicious. Thank you for sharing.

  2. Looks like an interesting list of ingredients for a home-made version of Salsa. Now, after trying the beef enchiladas and realizing that you can also do Mexican dishes well, we’ll make this Salsa and see how good it is. We’ll use it on the latest DTD dish of Beef Enchiladas that we are eating for the week.

  3. Sabrina – is there any reason you couldn’t process this salsa in a canner to preserve for later?

    1. I have not done that specifically so I don’t know if it would work as desired or not, sorry!