Canning Pico de Gallo with Onions

Canning Pico de Gallo with Onions: A Flavorful Journey

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Canning Pico de Gallo with Onions, a spicy and delicious Mexican salsa, is a popular condiment. there’s something special about making your own at home. This complete instruction will take you through the process of canning Pico de Gallo with onions. We’ve got you covered, whether you’re a seasoned canner or a novice trying to preserve the flavor of our delightful salsa.

Canning Pico de Gallo with Onions


The journey of making and canning your own Pico de Gallo with onions is a thrilling culinary adventure. Canning Pico de Gallo with Onions, often known as salsa fresca, is a popular Mexican condiment recognized for its bright flavors and versatility. Fresh tomatoes, finely chopped onions, fiery jalapenos, aromatic cilantro, zesty lime juice, and a hint of garlic combine to create a flavor symphony.

Canning Pico de Gallo with Onions Here’s a step-by-step method for making this scrumptious salsa and storing it for later use. This recipe will undoubtedly boost your culinary repertoire and give a blast of flavor to your favorite foods, whether you’re a seasoned home cook or a rookie in the kitchen.

Need Ingredients:

Here’s a quick list of the things you’ll need to can Pico de Gallo with onions:

Tomatoes10 cups, diced
Onions2 cups, finely chopped
JalapeƱo peppers1 cup, finely chopped (adjust to taste)
Fresh cilantro1 cup, chopped
Garlic cloves4 cloves, minced
Lime juice1/4 cup
Salt1 tablespoon
Cumin powder1 teaspoon
White vinegar1/4 cup

How to Canning Pico de Gallo with Onions?

Sterilize Your Canning Jars:

Canning Pico de Gallo with Onions For proper food preservation, make sure your canning jars are clean and sterilized. This can be accomplished by either boiling the jars and lids in hot water or using the dishwasher’s sanitized setting. This crucial step kills any hazardous germs, maintaining the freshness and safety of your handcrafted goods while they are stored in these jars.

Canning Pico de Gallo with Onions:

Canning Pico de Gallo with Onions Don’t neglect this crucial stage in the canning process if you want to enjoy your homemade treats with confidence.

Prepare the Ingredients:

Canning Pico de Gallo with Onions Prepare the key components before making your savory Pico de Gallo. To create the ideal texture, dice the ripe tomatoes, finely cut the onions and cilantro for a burst of freshness, and add green bell peppers for a moderate crunch. To get the optimum kick, mince jalapeno peppers, altering the amount to suit your taste.

These properly prepared ingredients provide the foundation of a delightful and adaptable Pico de Gallo salsa.

Mix It All Together:

Canning Pico de Gallo with Onions

Canning Pico de Gallo with Onions Combine all of the colorful ingredients in a flavorful harmony. Combine the diced tomatoes, finely chopped onions, aromatic cilantro, crunchy green bell peppers, and minced jalapeno peppers in a large mixing basin. This is where the magic happens, resulting in a delectable and enticing Pico de Gallo salsa ready to enrich your dishes with its fresh and zesty flavor.

Prepare the Seasoning:

Season your Pico de Gallo to perfection with this seasoning blend. In a second bowl, whisk together the zesty fresh lime juice, a bit of salt, and a pinch of sugar. Stir until the salt and sugar have completely dissolved into the lime juice, creating a balanced and delectable seasoning combination that will enhance the taste of your salsa.

The secret to an appealing Pico de Gallo is a blend of acidic, salty, and delicately sweet elements.

Combine and Stir:

Pour the lime juice combination over the medley of tomatoes, onions, cilantro, peppers, and jalapenos to combine the lively flavors with delicacy. Stir gently, so that each element is slightly covered in the spicy, salty, and sweet flavor.

This meticulous mixing phase is critical to producing a harmonic and well-balanced Canning Pico de Gallo with Onions, in which each ingredient adds to a delicious symphony of flavors and textures.

Fill the Jars:

Canning Pico de Gallo with Onions

Transfer your precisely made Canning Pico de Gallo with Onions into the sterilized canning jars, leaving about half an inch of room at the top for headspace. During the canning process, this area provides for appropriate sealing and expansion.

Preserving your delectable product in these jars assures that it stays fresh and delightful for an extended period of time, ready to add zest to your meals whenever you like.


  • You can experiment with different onion varieties, such as red onions or sweet onions, to give your Pico de Gallo a unique flavor.
  • For the finest flavor and texture, use fresh and ripe tomatoes.


Canning Pico de Gallo with Onions cooked from scratch is both delicious and nutritious. You’ll get about 15 calories from a 1/4 cup serving of this low-calorie delicacy. It’s almost fat-free and cholesterol-free, making it a great choice for health-conscious people.

Canning Pico de Gallo with Onions also contains 1g of healthy fiber and a refreshing mix of vitamins and minerals. It’s a tasty, guilt-free addition to your meals, guaranteeing you relish the taste while feeding your body, with only 3g of carbohydrates and 1g of sugar.

Nutrition Facts

  • Calories: 15 kcal
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 240mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 0g

Suggestions for Serving:

Pico de Gallo with onions in a can is highly flexible. Here are some unconventional ways to enjoy it:

  • As a taco and burrito topping
  • For a tangy breakfast, mix it into scrambled eggs.
  • Stirred with cooked pasta for a tasty and quick pasta salad
  • Served with tortilla chips as a cool salsa.
  • Spoon over cooked chicken or fish for a flavor boost


Canning Pico de Gallo with Onions The processing phase is an important step in the canning process for ensuring the safety and lifespan of your canned foods. It entails meticulously adhering to certain processing times that vary based on the size of the canning jars and your location’s altitude.

These processing periods are precisely planned to create a vacuum seal that protects your handcrafted delicacies from hazardous microorganisms and ensures their freshness throughout time. Following these processing times is critical to the success of your canning attempts and the safety of the food you’ve worked so hard to prepare.

Most Frequently Asked Questions!

1-Can I have Pico de Gallo with onions?

You certainly can. However, throughout the canning process, onions might grow softer and lose part of their crispness. If you want a sharper texture, try adding fresh onions to the salsa right before serving.

2-What ingredients do I need for canning Pico de Gallo with onions?

Pico de Gallo is made out of tomatoes, onions, cilantro, jalapenos, lime juice, and salt. Adjust the quantities to suit your taste.

3-Do I need to use a specific type of onion for canning Pico de Gallo?

You may use any kind of onion you choose. Red onions are popular because of their milder flavor and bright color.

4- How do I prepare onions for canning?

To make Pico de Gallo, finely cut the onions. You may change the size to your liking, although finer bits tend to disperse tastes more evenly.

5-Should I blanch the onions before canning?

Blanching onions for Pico de Gallo is optional. The acidity in the salsa from the tomatoes and lime juice helps to preserve the components.

6-Can I adjust the spice level in Pico de Gallo when canning?

Absolutely. Remove the seeds and membranes from the jalapenos if you like a milder salsa. Leave them off or add extra peppers for a hotter version.

7-How long can I store canned Pico de Gallo with onions?

Pico de Gallo may be kept in a cold, dark area for up to a year if properly canned. Refrigerate and consume within a week or two of opening.

8-Can I use a water bath canner for Pico de Gallo with onions?

Yes, high-acid foods like Pico de Gallo can be canned in a water bath canner. After processing, make sure your jars are well sealed.

9-Should I add any preservatives to the Pico de Gallo for canning?

The tomatoes’ and lime juice’s acidity works as a natural preservative. If you use the correct canning techniques, you shouldn’t need any additional preservatives.

10-Can I freeze Pico de Gallo instead of canning?

Freezing is a good option for canning, especially if you want to keep the texture fresh. However, the onions may lose some sharpness after thawing.

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