Safety classification
Tested
Testing authority: National Center for Home Food Preservation; recipe adapted from USDA Complete Guide to Home Canning
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Boiling-water: pints 15/20/25 min across 0–1,000 / 1,001–6,000 / above 6,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Salsa canning safety at a glance
| Method | Boiling-water |
|---|---|
| Pack | Hot pack |
| Jar size | Pints only |
| Headspace | ½ inch |
| Yield | About 3 pints |
Processing details
Method: Boiling-water
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Tomato and green chile salsa timeline
- Prepare: Peel, core, and chop tomatoes; seed and chop peppers; chop onion and garlic.
- Cook: Bring every ingredient to a boil, then simmer 20 minutes.
- Fill and process: Hot-pack pint jars with ½-inch headspace and use the altitude-adjusted boiling-water schedule.
Equipment for this salsa
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Boiling-water canner with rack
- Pint Mason jars with two-piece lids
- Large saucepan, ladle,
canning funnel, jar lifter, headspace tool, and bubble remover - Food-safe gloves for handling hot peppers
Visual method guide
- Wear gloves; prepare tomatoes, long green chiles, jalapeño, onion, and garlic exactly as listed.
- Combine all ingredients and bring to a boil while stirring frequently.
- Simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into hot pint jars, leaving ½-inch headspace.
- Remove bubbles, recheck headspace, wipe rims, apply lids, and process.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Do not alter the proportions of vegetables to acid and tomatoes. NCHFP permits bottled lemon juice in place of the 5% vinegar and permits changing the amount of salt and herbs.
What is tomato and green chile salsa?
This tested hot-pack salsa combines tomatoes, long green chiles, onion, jalapeño, garlic, 5% vinegar, and seasonings in a shelf-stable boiling-water-canned recipe.
Before you begin
- Use vinegar labeled 5% acidity, or the source-authorized bottled lemon juice substitution.
- Wear plastic or rubber gloves while handling hot peppers and avoid touching your face.
- Keep the measured tomatoes, peppers, onion, garlic, and acid in the tested proportions.
- Prepare only pint jars; a quart process is not provided.
Altitude-adjusted processing time
| Elevation | Time |
|---|---|
| 0–1,000 ft | 15 minutes |
| 1,001–6,000 ft | 20 minutes |
| Above 6,000 ft | 25 minutes |
Tomato and Green Chile Salsa — NCHFP
Ingredients
- 3 cups peeled, cored, chopped tomatoes
- 3 cups seeded, chopped long green chiles
- 3/4 cup chopped onions
- 1 jalapeño pepper seeded and finely chopped
- 6 cloves garlic finely chopped
- 1 1/2 cups vinegar 5% acidity
- 1/2 tsp ground cumin optional
- 2 tsp oregano leaves optional
- 1 1/2 tsp salt
Equipment
- 1 Boiling-water canner For processing filled pint jars.
- 3 Pint canning jars Use the documented jar size.
- 3 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Prepare tomatoes, chiles, onion, jalapeño, and garlic as specified. Wear gloves while handling hot peppers.
- Combine all ingredients in a large saucepan and heat, stirring frequently, until boiling.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process in a boiling-water canner according to altitude: 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, and 25 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve tomato and green chile salsa
Serve with tortilla chips, tacos, eggs, beans, or grilled foods. Refrigerate after opening.
Tomato and green chile salsa questions
Can I reduce the vinegar?
No. Keep the tested acid amount. Bottled lemon juice may replace the vinegar only because NCHFP specifically authorizes that change.
Can I use quart jars?
No. The tested schedule is for pints.
May I change the herbs or salt?
Yes. NCHFP allows changing the amount of salt and herbs, but not the vegetable-to-acid-and-tomato proportions.
Tested salsa versus a fresh salsa
This formula has a fixed acid and vegetable balance for shelf-stable
Tomato and green chile salsa troubleshooting
Why is the salsa thinner than expected?
Use the full 20-minute simmer and correct measured produce. Do not add thickeners before
What if pepper liquid irritates my skin or eyes?
Stop preparation, wash exposed skin thoroughly with soap and water, and avoid touching your face; wear gloves for the remaining work.
What if a jar does not seal?
Do not store it at room temperature. Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Tomato and Green Chile Salsa”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
40–80 lb of Tomatoes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.