No Peel Homemade Salsa Recipe for Tomatoes (Canning)

Tomato salsa with tortilla chips is one of those feel-good snacks that never goes out of style.

It’s definitely a favorite in our home—especially for my husband Kannan.

When I asked him why he loves salsa so much, he said it’s “vivacious and chirpy.” His words, not mine—but I totally get it.

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• Homemade tomato salsa is always better
• Tomatoes to use
• Recipe to enjoy summer's produce
• Best salsa recipe using tomatoes
• Spicy tomato salsa
• Tomato salsa preservation
• Simple ingredients
• Top tips
• The canning process (water bath canning)
• How do I know if my canned salsa is sealed properly?
• Tomato salsa to enjoy all winter
• Best way to enjoy tomato salsa
• Give this tomato salsa as a gift
• Summer tomato salsa making
• Easy and simple salsa recipe
• Very beginner-friendly
• Kannan’s Garden Tomato Salsa (Updated for Canning)
• Other recipes you may enjoy
• Tried this recipe? We’d love your review!

There’s something bold, refreshing, and even a little exciting about scooping up chunky fresh salsa and crunching into that perfect chip.

He also said that the flavors of ripe tomatoes, lime, and onion always wake up his tastebuds.

And honestly, I think that’s part of why so many people love salsa—it’s vibrant, delicious, easy to make, and full of real flavor.

It’s one of those recipes that just feels joyful. Like sunshine in a bowl.

Homemade tomato salsa is always better

Let’s be honest—store-bought salsa is convenient. But once you’ve tasted a homemade salsa recipe made with fresh, homegrown ingredients, it’s hard to go back.

There’s a freshness that can’t be matched. You can taste each ingredient—the tomatoes, the citrusy tang from the lime, the bite of red onion, and the warmth from the peppers.

It’s clean, real, and full of flavor.

More than that, you get to control everything—how spicy it is, how chunky it is, how much salt or tang it has.

You don’t need preservatives, thickeners, or ingredients you can’t pronounce.

Just real food, put together with love and care.

Even the texture is different. When you make it at home, you decide whether to go rustic and chunky or more blended.

And because it’s fresh, it doesn’t get that “flat” taste that some canned salsa recipes have.

Tomatoes to use

Choosing the right tomatoes makes all the difference. Whether you grow them or buy them, here are a few tips for choosing the best tomatoes for salsa:

1. Look for tomatoes that are firm but ripe. They should feel heavy for their size.
2. Avoid tomatoes that are mealy, mushy, or bruised.
3. For a thicker salsa, paste tomatoes like romas are best—they have fewer seeds and less water.
4. For a sweeter salsa, cherry tomatoes or heirloom varieties add a lovely touch.
5. If using fresh tomatoes from your local farmer’s market, ask which variety they recommend for canning or salsa.

And remember—you don’t need to peel them! This is a no peel recipe, and the skins add nice texture and color.

Recipe to enjoy summer's produce

Every year, our backyard garden gives us more tomatoes than we know what to do with.

Now we have a market garden with 100 tomato plants growing in a greenhouse, so I am anticipating a crazy number of tomatoes.

Each year, we plant heirloom tomatoes, paste tomatoes, roma tomatoes, and even some cherry tomatoes for snacking.

But when they all start ripening at once, it becomes a race to use them up before they go soft.

That’s when this garden tomato salsa tested recipe saves the day.

It’s one of the easiest ways to put fresh tomatoes to use—and it comes together so quickly.

Even if you don’t grow your own produce, this recipe is still totally doable with fresh ingredients from your grocery store or local farmer’s market.

As long as the tomatoes are ripe, firm, and full of flavor, you’ll have a great salsa.

Best salsa recipe using tomatoes

One thing I really love about this recipe is how naturally it fits into our seasonal lifestyle.

We make it during summer when tomatoes are abundant, and then preserve the rest to enjoy throughout the fall and winter.

There’s something comforting about opening a jar of homemade salsa in the middle of January and tasting that fresh, tangy tomato flavor from months before.

It’s a simple and great way to capture the essence of summer and extend your harvest through the colder months.

It reminds me that home food preservation isn’t just about saving food—it’s about keeping the best of each season alive just a little longer.

Spicy tomato salsa

The version of salsa we usually make is mild salsa to medium. It has flavor, a little heat, and a lot of personality.

But my husband? He likes hot salsa. The hotter the better.

So we always make two versions—one for the rest of us, and a fire-breathing version just for him.

If you like a spicier salsa, add more jalapeños, hot peppers, red pepper, or a splash of your favorite hot sauce.

If you prefer it mild, go for mild chiles or leave out the seeds. It’s totally up to you, and that’s part of what makes salsa so fun to make at home.

Tomato salsa preservation

If you’re enjoying your salsa fresh, you can get creative. Add corn, black beans, or even fruit like mango or pineapple.

But if you’re planning to preserve it, it’s very important to use a tested canning recipe.

You need the right acidity to make it safe for long-term storage.

This recipe uses lime juice and tomato paste to make it ideal for home canning. These ingredients not only enhance the flavor, but also make the salsa safe to store using the boiling water bath method.

You don’t need a pressure canner—just a large pot and some basic tools.

Simple ingredients

The ingredient list is simple—pounds of tomatoes, lime juice, jalapeños, onion, tomato paste, and salt. Cilantro is optional but adds that classic flavor.

For canning, here’s what you’ll need:

1. A large stock pot or water bath canner
2. A jar lifter
3. A funnel
4. Clean jars with new lids and rings
5. A ladle and a towel for cooling jars

And that’s it. No complicated steps. Just practical kitchen tools and a reliable process.

Top tips

Over the years, I’ve picked up a few helpful habits to make salsa-making easier.

This is a no peel salsa. There’s no need to blanch and peel the tomatoes—just chop and go. The skins blend in and give the salsa a rustic texture.

When I’m making large batches, I use a food processor to chop the onions and peppers. It’s faster and helps everything combine evenly.

And if I’m serving the salsa fresh, I always let it chill for a few hours before eating. It gives the flavors time to blend and deepen.

The canning process (water bath canning)

If this is your first time canning salsa, don’t worry. This is truly one of the easiest way to try home food preservation.

Here’s a quick overview of the step-by-step instructions:

1. Prepare your salsa and bring it to a gentle heat
2. Use sterilized jars and fresh lids
3. Pour salsa into jars, leaving ¼-inch headspace
4. Wipe the rims and add lids and rings
5. Place jars into a hot water bath and boil for 20 minutes (processing time)
6. Remove jars and let them cool on a towel
7. Listen for the satisfying pop that tells you the seal is complete

Let jars sit undisturbed overnight. The next day, remove the rings, check the seals, label the jars, and store in a cool, dark place.

This is a great project whether you’re preserving a single pound of tomatoes or scaling up to a gallon of tomatoes.

Tomato salsa to enjoy all winter

There’s nothing quite like opening a jar of this salsa on a chilly evening.

The aroma alone will take you right back to summertime.

We use it for everything—snacks, meals, and even lazy afternoon dips. It’s one of our favorite go-to pantry staples.

Best way to enjoy tomato salsa

1. With tortilla chips or pita chips
2. Spooned over eggs (scrambled, poached, or fried)
3. Mixed into taco meat
4. Stirred into rice or grain bowls
5. Used on top of baked potatoes
6. Served with grilled chicken or fish
7. Mixed with avocado for a quick guacamole
8. Added to soups, chili, or stews
9. Spread on sandwiches or wraps
10. Paired with sweet potato fries as a dip

Once you start using it, you’ll realize how versatile it is. It’s not just a dip—it’s a flavor booster.

Give this tomato salsa as a gift

Each year, I make a few extra jars for family and friends.

A labeled jar of salsa with a small ribbon and maybe a bag of chips makes the perfect homemade gift.

Whether it’s for a birthday, a housewarming, or just because—it always brings smiles.

And once they taste it, they usually come back asking for another jar!

Summer tomato salsa making

Making salsa has become part of our seasonal rhythm.

We do it every summer when tomatoes are at their best. Some years we preserve enough for winter. Other years, we enjoy small batches fresh.

There’s something peaceful about spending an afternoon slicing tomatoes, blending spices, and filling jars.

It’s not just cooking. It’s an act of connection—with nature, with home, and with the people we share food with.

Easy and simple salsa recipe

This isn’t a complicated recipe. But it’s full of meaning.

It captures summer in a jar. It brings flavor to our table. And it reminds me that simple food, made with care, is often the best kind.

Whether you’re a seasoned canner or just starting out, I hope this becomes a recipe you return to each year.

It’s part of our story now—and maybe it will become part of yours too.

Very beginner-friendly

This is the place to begin.

You don’t need fancy tools or expert skills. Just a love for good food and a willingness to try.

Start with what you have—even a small batch. Get familiar with the process. Enjoy the fresh taste.

Then, when you're ready, scale up.

Preserve a few jars, share with others, and enjoy that satisfying feeling of creating something delicious and lasting from scratch.

Because that’s what this garden tomato salsa is really about.

Fresh, flavorful, and made with love.

Other recipes you may enjoy

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