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Paleo Salsa

  • Author:
  • Yield: 8-10 cups 1x


Fresh or canned, paleo salsa free from sugar and nasty chemical preservatives. Plus you can brag to friends and family you made it yourself!


  • 6 cups tomato diced (and drained if making pico de gallo)
  • 3/4 cup cilantro fresh diced
  • 1 1/2 cup sweet or bell peppers diced
  • 1 cup onion diced (approx 1 medium onion)
  • 2 tbsp minced garlic
  • 1/2 cup jalapeno or anaheim peppers diced (seeded for less heat)
  • 2 tbsp habanero or chili pepper diced (optional for HOT salsa)
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 3/4 cup vinegar (only if cooking for water bath canning)


  1. Begin by starting Holley’s Canning Jams music playlist. Now you’re ready!
  2. Dice all those fantastic veggies. I used a food processor: tomatoes first (drained if making fresh pico de gallo), cilantro, and sweet or bell peppers next, onion and garlic (because I like those chopped a little finer), then the jalapeno or anaheim peppers last, (unless I’m making it spicy, then I add the habanero or chili with the jalapenos).
  3. Mix all ingredients together, sprinkle with salt and lime juice, and stir well.
  4. Your fresh salsa is ready to serve! Yum! But if you want to put it in jars and keep it for more than a few days, you need to put all this wonderfulness into a large pot.
  5. Add vinegar and put on medium heat, bringing salsa to a boil. (You also don’t need to drain the diced tomatoes if you are cooking the salsa).
  6. Simmer on medium heat stirring occasionally while you prepare your jars and lids!
  7. The number of jars and lids you need will depend on the size of finished product you want. I do some in quarts for my housemate and her 15-year-old son (I swear he drinks salsa when no one is looking) and a few half pints for single serves or taco Tuesdays.
  8. Sterilize your jars and lids, bring your canning pot to a gentle boil.
  9. Once your salsa becomes the desired thickness, likely 40 min of simmering, spoon into jars, chasing the air bubbles out.
  10. With hot salsa, jars and lids, your salsa may seal without being immersed and processed in the water bath.
  11. Finger tighten lids and immerse in the canning pot. Process for 15 minutes (longer depending on your elevation).
  12. Pull out and let rest for 24 hours, as the salsa cools you will hear the sweet sound of cans popping; they are now sealed. Any that do not have a concave top after 24 hours refrigerate and eat right away.


Yields 8-10 cups-ish depending on how long you simmer and how small you cut the veggies.
Canning Kit

  • Category: Condiment
  • Cuisine: Salsa
The Primal Desire