Fresh, zesty, and bursting with flavor, pico de gallo is one of the most beloved salsas in Mexican cuisine. Traditionally, it’s made fresh and eaten right away, but with canning, you can preserve those vibrant flavors and enjoy them anytime. Whether you’re topping tacos, dipping chips, or serving it as a side with grilled meats, having jars of canned pico de gallo ready to go is a game-changer.
Canning pico de gallo ensures that you get the taste of ripe tomatoes, crisp onions, jalapeños, and cilantro long after summer has passed. The method preserves freshness while locking in nutrients, so every spoonful feels like a bite of sunshine. Plus, it’s a healthier alternative to store-bought salsas that often contain preservatives or added sugars.
If you’ve never canned salsa before, don’t worry—this recipe is beginner-friendly, safe, and packed with flavor. Once you try this, you’ll always want a jar or two of pico de gallo on your pantry shelf for quick snacks or weeknight meals.
Cooking Time & Serving
- Prep Time: 25 minutes
- Cooking/Processing Time: 20 minutes
- Total Time: 45 minutes
- Yield: About 6 pint jars
Ingredients
- 10 cups ripe tomatoes (Roma or plum tomatoes work best), peeled, seeded, and chopped
- 2 cups white onion, finely chopped
- 1 ½ cups fresh jalapeños, seeded and finely chopped (adjust for spice level)
- 1 cup fresh cilantro, chopped
- 1 cup green bell pepper, finely chopped
- 1 cup apple cider vinegar (5% acidity)
- 5 cloves garlic, minced
- 2 tsp canning salt
- 1 tsp black pepper
- 1 tsp cumin (optional, for depth of flavor)
- Juice of 2 limes
How to Make Pico de Gallo for Canning
- Prepare the jars: Wash and sterilize your pint jars, lids, and bands. Keep jars hot until ready to use.
- Prep vegetables: Peel, seed, and chop tomatoes. Finely chop onions, jalapeños, cilantro, and bell pepper.
- Cook the mixture: In a large pot, combine tomatoes, onions, jalapeños, bell pepper, garlic, vinegar, lime juice, salt, pepper, and cumin. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cilantro: Stir in the chopped cilantro at the end of cooking.
- Fill jars: Ladle hot pico de gallo into prepared jars, leaving about ½ inch of headspace. Remove air bubbles, wipe rims, and secure lids.
- Process in water bath: Place jars in a boiling water bath canner, making sure they are covered with at least 1 inch of water. Process pint jars for 20 minutes (adjust time for altitude if necessary).
- Cool and store: Remove jars carefully, let cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.
Notes
- Use firm, ripe tomatoes for best texture.
- Adjust jalapeño quantity for heat preference. For milder salsa, substitute some with green bell peppers.
- Fresh cilantro flavor fades a little during canning—consider adding extra fresh cilantro when serving.
- Always use vinegar with 5% acidity to ensure safe canning.
FAQs
Q: Can I use lemon juice instead of lime juice?
A: Yes, lemon juice is safe and can provide a slightly different citrus note.
Q: How long does canned pico de gallo last?
A: Properly sealed jars last up to 12 months in a cool, dark place.
Q: Can I freeze pico de gallo instead of canning?
A: Yes, but freezing may slightly alter the texture. Canning better preserves flavor and freshness.
Q: Why do I need vinegar?
A: The vinegar ensures proper acidity for safe water bath canning.
Nutrition (per 2 tbsp serving)
| Nutrient | Amount |
|---|---|
| Calories | 15 |
| Protein | 0.6 g |
| Carbohydrates | 3.5 g |
| Sugars | 2.5 g |
| Fiber | 0.8 g |
| Fat | 0.1 g |
| Sodium | 95 mg |
Disclaimer
This recipe is for home canning and should be followed carefully to ensure food safety. Always use vinegar with 5% acidity and follow tested canning methods. Consume in moderation as part of a balanced diet. If you have allergies to tomatoes, peppers, or garlic, avoid this recipe or substitute with safe alternatives.