\nA staple in many pantries, this simple yet flavorful tomato salsa is perfect for canning and enjoying throughout the year. With just a few ingredients and minimal preparation time, you’ll be savoring the taste of summer all year round.<\/p>\n
Are you ready to spice up your canning game? Look no further! In this article, we’ll be diving into the world of fiery and flavorful salsas that are perfect for canning. Whether you’re a seasoned pro or just starting out, these 18 spicy salsa recipes will give you the confidence to create delicious condiments that will elevate any dish.<\/p>\n
From classic tomato salsas to innovative combinations like mango habanero and pineapple chipotle, we’ve got you covered. With a range of heat levels and flavor profiles, there’s something for every palate. So grab your canning jars and get ready to add some excitement to your pantry!<\/p>\n
\nA staple in many pantries, this simple yet flavorful tomato salsa is perfect for canning and enjoying throughout the year. With just a few ingredients and minimal preparation time, you’ll be savoring the taste of summer all year round.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 lbs ripe tomatoes, diced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the diced tomatoes, red onion, jalape\u00f1o pepper, and cilantro. Cooking Time:<\/strong> None required. This recipe is for canning only.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 heads of garlic Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe mangos, diced Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine mango, habanero, red onion, and jalape\u00f1o. Cooking Time:<\/strong> 10-15 minutes (prep time only)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup diced fresh pineapple Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine pineapple, red onion, jalape\u00f1o, and chipotle pepper. Cooking Time:<\/strong> None needed! This salsa is ready in just a few minutes of prep time.<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs ripe tomatoes, cored Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked black beans Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro. Cooking Time:<\/strong> None! This salsa is ready in a flash.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 tomatillos, husked and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine peaches, bell pepper, jalape\u00f1o, and red onion. Cooking Time:<\/strong> None! This salsa is ready to serve straight away.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 bell peppers (any color), seeded and chopped Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine bell peppers, jalape\u00f1o, Anaheim pepper, red onion, and garlic. Cooking Time:<\/strong> None! This salsa is best served fresh or after a short chill time.<\/p>\n Ingredients:<\/p>\n – 1 cup fresh cilantro leaves and stems Instructions:<\/p>\n 1. In a medium bowl, combine cilantro, lime juice, jalape\u00f1o, red onion, and garlic. Cooking Time:<\/strong> 10-15 minutes (including chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup diced fresh tomatoes (any variety) Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine tomatoes, onion, jalape\u00f1o, and cilantro (if using). Cooking Time:<\/strong> None! Just mix and chill.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 red bell peppers Instructions:<\/strong><\/p>\n 1. Preheat your grill or broiler to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pint cherry tomatoes, halved Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine cherry tomatoes and basil. Cooking Time:<\/strong> None! This salsa is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 dried ancho chiles Instructions:<\/strong><\/p>\n 1. Rehydrate the ancho chiles by covering them with hot water for at least 20 minutes. Drain and chop. Cooking Time:<\/strong> None, just blend and chill!<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 poblano peppers Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-50 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh or frozen blueberries Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine blueberries, red onion, and jalape\u00f1o. Cooking Time:<\/strong> None! This salsa is best served chilled or at room temperature.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups diced fresh tomatoes (such as Roma or cherry tomatoes) Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine diced tomatoes, smoked paprika, jalape\u00f1o pepper, red onion, and garlic. Cooking Time:<\/strong> None – this recipe is a quick and easy no-cook salsa!<\/p>\n Ingredients:<\/strong><\/p>\n – 3 ripe avocados Instructions:<\/strong><\/p>\n 1. Preheat your oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Get ready to spice up your canning game with these 18 delicious salsa recipes! From classic tomato salsas to fruity and smoky combinations, there’s something for everyone. Try roasting garlic and jalape\u00f1os together for a deep flavor, or combine mango and habanero peppers for a sweet and spicy kick. Whether you’re looking for a traditional Mexican-inspired salsa or something new and adventurous, this collection has got you covered.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to spice up your canning game? Look no further! In this article, we’ll be diving into the world of fiery and flavorful salsas that are perfect for canning. Whether you’re a seasoned pro or just starting out, these 18 spicy salsa recipes will give you the confidence to create delicious condiments that … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-29050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29050"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29050\/revisions"}],"predecessor-version":[{"id":29051,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29050\/revisions\/29051"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28747"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup red onion, finely chopped
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/4 cup fresh cilantro, chopped
\n– 2 tablespoons lime juice
\n– Salt to taste<\/p>\n
\n2. Squeeze the lime juice over the mixture and toss to combine.
\n3. Season with salt to taste.
\n4. Pack the salsa into clean, sterilized jars, leaving 1\/4 inch headspace.
\n5. Process in a boiling water bath for 10 minutes.<\/p>\nRoasted Garlic and Jalape\u00f1o Salsa<\/h2>\n
\nThis smoky and spicy salsa is a perfect accompaniment to your favorite tacos, grilled meats, or veggies. The roasted garlic adds a deep, caramel-like flavor that complements the bright, fiery heat of the jalape\u00f1os.<\/p>\n
\n– 4-6 jalape\u00f1o peppers
\n– 1\/2 cup red onion, diced
\n– 1\/4 cup cilantro, chopped
\n– 1 lime, juiced
\n– Salt, to taste<\/p>\n
\n2. Cut the tops off the garlic heads and place them on a piece of aluminum foil.
\n3. Drizzle with olive oil and fold the foil to create a packet.
\n4. Roast for 30-40 minutes, or until the garlic is tender and caramelized.
\n5. Meanwhile, roast the jalape\u00f1os by placing them directly on the oven rack for 15-20 minutes, or until charred and blistered.
\n6. Let both cool slightly before peeling the garlic and seeding the jalape\u00f1os.
\n7. Combine roasted garlic, jalape\u00f1os, red onion, cilantro, and lime juice in a blender or food processor.
\n8. Season with salt to taste.
\n9. Serve immediately, or store in an airtight container for up to 1 week.<\/p>\nMango Habanero Salsa<\/h2>\n
\nAdd a sweet and spicy twist to your snacks with this refreshing Mango Habanero Salsa recipe. Perfect for topping tacos, grilled meats, or veggies, this salsa is sure to become a new favorite.<\/p>\n
\n– 1 habanero pepper, seeded and finely chopped
\n– 1\/4 cup red onion, thinly sliced
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 tablespoon lime juice
\n– 1 teaspoon honey
\n– Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and stir to combine.
\n3. Add honey and salt; stir until well combined.
\n4. Refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled or at room temperature.<\/p>\nPineapple Chipotle Salsa<\/h2>\n
\nThis sweet and smoky salsa is a perfect combination of tropical flavors and spicy kick. It’s great as a dip for chips, a topping for tacos or grilled meats, or as a sauce for your favorite dishes.<\/p>\n
\n– 1\/2 cup red onion, diced
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 chipotle pepper in adobo sauce, minced
\n– 1 tablespoon lime juice
\n– 1 teaspoon honey
\n– Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and toss to coat.
\n3. Add honey and stir until well combined.
\n4. Season with salt to taste.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nFire-Roasted Tomato Salsa<\/h2>\n
\nElevate your snack game with this smoky and tangy Fire-Roasted Tomato Salsa, perfect for topping tacos, grilled meats, or veggies. The caramelized flavors from the roasting process bring out the natural sweetness in the tomatoes.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup fresh cilantro leaves<\/p>\n
\n2. Place tomatoes on a baking sheet lined with parchment paper.
\n3. Drizzle olive oil over the tomatoes, sprinkle salt, and pepper evenly.
\n4. Roast the tomatoes in the preheated oven for 30-40 minutes, or until they’re caramelized and slightly charred.
\n5. Remove from the oven and let cool slightly.
\n6. Add jalape\u00f1o, garlic, and cilantro to the roasted tomatoes. Stir well.
\n7. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.<\/p>\nSmoky Corn and Black Bean Salsa<\/h2>\n
\nAdd a smoky twist to your tacos, grilled meats, or veggies with this flavorful salsa recipe.<\/p>\n
\n– 1 cup fresh corn kernels
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup chopped cilantro
\n– 2 tablespoons lime juice
\n– 1 tablespoon smoked paprika
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and toss to coat.
\n3. Add smoked paprika and chopped jalape\u00f1o; stir until well combined.
\n4. Season with salt to taste.<\/p>\nTomatillo and Green Chile Salsa<\/h2>\n
\nThis vibrant salsa combines the sweet, tangy flavor of tomatillos with the spicy kick of green chiles. Perfect for topping tacos, grilled meats, or vegetables.<\/p>\n
\n– 2-3 green chile peppers, roasted and peeled
\n– 1\/2 red onion, finely chopped
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/2 lime, juiced
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Roast the green chiles on a baking sheet for 10-15 minutes, or until charred and soft.
\n3. Peel the roasted chiles and chop them coarsely.
\n4. In a blender or food processor, combine the chopped chiles, tomatillos, red onion, jalape\u00f1o, lime juice, and salt. Blend until smooth.
\n5. Taste and adjust seasoning as needed.
\n6. Garnish with cilantro leaves, if desired.<\/p>\nPeach and Pepper Salsa<\/h2>\n
\nThis sweet and spicy salsa combines the freshness of peaches with the tanginess of peppers, perfect for topping tacos, grilled meats, or veggies. With just a few ingredients, you’ll be enjoying this delicious condiment in no time!<\/p>\n
\n\u2022 2 ripe peaches, diced
\n\u2022 1 large bell pepper, seeded and finely chopped
\n\u2022 1 jalape\u00f1o pepper, seeded and finely chopped
\n\u2022 1\/4 cup red onion, thinly sliced
\n\u2022 2 tablespoons lime juice
\n\u2022 1 tablespoon honey
\n\u2022 Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and toss to coat.
\n3. Stir in honey until well combined.
\n4. Season with salt to taste.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nSpicy Three-Pepper Salsa<\/h2>\n
\nThis vibrant salsa combines the sweetness of bell peppers with the heat of jalape\u00f1os and the smokiness of Anaheim peppers, making it a perfect addition to any gathering.<\/p>\n
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 1 Anaheim pepper, seeded and chopped
\n– 1\/2 cup red onion, diced
\n– 1 lime, juiced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and toss to coat.
\n3. Add cumin and salt to taste; stir well.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nZesty Lime and Cilantro Salsa<\/h2>\n
\nAdd a burst of citrus flavor to your tacos, grilled meats, or veggies with this refreshing salsa recipe.<\/p>\n
\n– 1\/2 cup freshly squeezed lime juice
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 small red onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt, to taste<\/p>\n
\n2. Stir until well combined.
\n3. Season with salt to taste.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled or at room temperature.<\/p>\nApple Cider Vinegar Salsa<\/h2>\n
\nAdd a zesty kick to your snacks and meals with this unique and flavorful apple cider vinegar salsa recipe. Perfect for topping tacos, grilled meats, or veggies.<\/p>\n
\n– 1\/2 cup red onion, finely chopped
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon lime juice
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Squeeze the lime juice over the mixture and toss to coat.
\n3. Stir in apple cider vinegar, salt, and black pepper until well combined.
\n4. Refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled or at room temperature.<\/p>\nCharred Red Pepper Salsa<\/h2>\n
\nElevate your snacks and meals with this vibrant, smoky salsa that’s perfect for topping tacos, grilled meats, or veggies.<\/p>\n
\n– 1\/2 cup fresh cilantro leaves
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 1 lime, juiced
\n– 2 cloves garlic, minced
\n– Salt to taste<\/p>\n
\n2. Place the red bell peppers on a baking sheet or directly on the grill grates. Cook for about 10-15 minutes, turning occasionally, until charred and blistered.
\n3. Remove the peppers from heat and let them cool slightly. Peel off the skin, discarding it, and chop the flesh into small pieces.
\n4. In a blender or food processor, combine the roasted pepper, cilantro, jalape\u00f1o, lime juice, garlic, and salt. Blend until coarsely chopped.
\n5. Taste and adjust seasoning as needed.<\/p>\nCherry Tomato and Basil Salsa<\/h2>\n
\nThis vibrant salsa is perfect for topping tacos, grilled meats, or veggies. The sweetness of the cherry tomatoes pairs perfectly with the brightness of fresh basil and a hint of citrus.<\/p>\n
\n– 1\/4 cup fresh basil leaves, chopped
\n– 2 tablespoons lime juice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Squeeze the lime juice over the mixture and toss to coat.
\n3. Drizzle with olive oil and season with salt and pepper.
\n4. Stir gently to combine.<\/p>\nAncho Chile and Coffee Salsa<\/h2>\n
\nThis vibrant salsa combines the rich flavors of ancho chiles and coffee, perfect for topping tacos, grilled meats, or veggies. With its deep, slightly sweet heat, it’s a unique twist on traditional salsas.<\/p>\n
\n– 1 cup strong brewed coffee
\n– 1\/2 cup chopped red onion
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 tablespoon lime juice
\n– Salt to taste<\/p>\n
\n2. In a blender or food processor, combine rehydrated ancho chiles, coffee, red onion, jalape\u00f1o pepper, and lime juice.
\n3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
\n4. Taste and adjust seasoning with salt if desired.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nPoblano and Corn Salsa<\/h2>\n
\nAdd a burst of flavor to your tacos, grilled meats, or veggies with this easy-to-make Roasted Poblano and Corn Salsa. The slightly smoky flavor of roasted poblanos pairs perfectly with sweet corn and tangy lime juice.<\/p>\n
\n– 1 cup frozen corn kernels, thawed
\n– 1\/2 red onion, diced
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/2 lime, juiced
\n– 2 cloves garlic, minced
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Roast poblanos directly on the middle rack of the oven for 30-40 minutes, or until skin is blistered and charred.
\n3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
\n4. In a medium bowl, combine roasted poblano, corn kernels, red onion, jalape\u00f1o, lime juice, garlic, and salt.
\n5. Mix well to combine. Taste and adjust seasoning as needed.
\n6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nBlueberry and Jalape\u00f1o Salsa<\/h2>\n
\nThis unique salsa combines the natural sweetness of blueberries with the spicy kick of jalape\u00f1os, perfect for topping tacos, grilled meats, or using as a dip.<\/p>\n
\n– 1\/2 cup diced red onion
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1 tablespoon lime juice
\n– 1 teaspoon honey
\n– Salt to taste<\/p>\n
\n2. Squeeze lime juice over the mixture and toss gently.
\n3. Add honey and stir until well combined.
\n4. Season with salt to taste.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nSmoked Paprika and Tomato Salsa<\/h2>\n
\nAdd a smoky twist to your favorite dips and snacks with this flavorful salsa. This recipe is perfect for topping tacos, grilled meats, or veggies, or as a dip for chips.<\/p>\n
\n– 1\/4 cup smoked paprika
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/4 cup red onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 2 tablespoons lime juice<\/p>\n
\n2. Stir in salt, pepper, and lime juice.
\n3. Taste and adjust seasoning as needed.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nAvocado and Tomatillo Salsa<\/h2>\n
\nThis creamy salsa combines the richness of avocados with the tangy sweetness of tomatillos, perfect for topping tacos or using as a dip. With only 5 ingredients and 10 minutes of prep time, this recipe is a quick and delicious addition to any meal.<\/p>\n
\n– 4-6 tomatillos, husked and rinsed
\n– 1\/2 red onion, diced
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– Salt, to taste<\/p>\n
\n2. Place the tomatillos on a baking sheet lined with parchment paper.
\n3. Roast the tomatillos for 10-12 minutes, or until they’re slightly charred and soft.
\n4. In a blender or food processor, combine the roasted tomatillos, avocados, red onion, jalape\u00f1o pepper, and salt.
\n5. Blend until smooth, stopping to scrape down the sides of the blender as needed.<\/p>\nSummary<\/h2>\n