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Filling pint sized jars with Salsa Roma
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5 from 9 votes

Roma Salsa

Salsa Roma is a fresh tasting garden salsa recipe made with Roma tomatoes, and it's suitable for freezing or canning.
Course: condiment
Cuisine: American, Mexican
Servings: 7 pints


  • large pot for blanching tomatoes
  • large bowl (for ice water bath)
  • heavy bottomed pot for cooking salsa with lid
  • canning or freezing equipment


  • Roma tomatoes, about 5 pounds (prepare tomatoes and measure 8 cups)
  • 2 cups tomato puree
  • 2 cups tomato paste, optional
  • 2/3 cup 5% apple cider vinegar
  • 1 cup chopped green bell pepper
  • 2 cups chopped onions
  • 3 to 5 jalapeño peppers, remove seeds and dice
  • 6 garlic cloves, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 1 Tablespoon sea salt
  • 1/2 cup chopped fresh cilantro


  • Wash the tomatoes. Blanch them for 90 seconds, then plunge into a bowl of ice water.
    Core each tomato, slip off the skin, then chop.
    Measure 8 cups of chopped tomatoes, and place in a heavy bottomed pot. Keep the pot covered while you prepare the rest of the ingredients.
  • Stir in the tomato puree, tomato paste, apple cider vinegar, salt, cumin, and pepper.
  • Stir in the onions, green bell pepper, jalapeños, garlic, and cilantro.
  • Place over medium-high heat and bring to a boil. Reduce the heat to keep at a simmer and cook, uncovered, for 20 minutes.


  • After Salsa Roma has cooled down, it can be frozen in half-pint, pint, or pint-and-a-half size canning jars. Fill jars to the "fill line" etched into the top of the mason jars, cover tightly. For best results freeze at 0º; the back of the freezer tends to be the coldest area.
    You can also freeze this recipe in flat packages using a vacuum sealer. I describe how to in another post I wrote entitled, "Vacuum Seal Liquids: Easy Method."


  • Review the guidelines presented by the National Center for Home Food Preservation regarding processing in a boiling water bath if you are new to canning, or haven't canned in awhile.
  • Fill clean, hot pint-size canning jars – leaving 1/2-inch headspace. Remove air bubbles and then adjust headspace if necessary. Wipe the rims, place a lid on each jar, and screw on the bands until finger-tight.
    Process in a boiling water bath for 15 minutes if the elevation where you live is 1000 feet or less. If your elevation is 1001 to 3000 feet, process for 20 minutes.


  • If you are going to freeze this salsa, you can safely alter the recipe.
  • When canning Salsa Roma, please prepare the recipe as written to be sure the final product is acidic enough to be shelf stable.