Strawberry Habanero Salsa


Is anyone getting sick of strawberries yet? No? GOOD. We never tire of these juicy babes, and we never tire of new ways to use them, like preserving them so we can enjoy them for the rest of the year! You may remember that we came up with a peach salsa last summer, so we thought a strawberry winter salsa with some habanero heat was the best way to bring some warmth to the cooler days we get!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Strawberry Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of diced strawberries

  • 1 yellow pepper diced

  • 1 green pepper diced

  • 1 red onion diced

  • 1/2 habanero diced - deseed for less heat
    *for a lot less heat, you can use 2 jalapeños*

  • 2 cloves of garlic diced

  • 1 cup fresh cilantro diced

  • Juice of 2 limes

  • 1/2 cup of apple cider vinegar

  • 1 tsp smoked paprika

  • 4 tb brown sugar

  • 1 tsp salt from Florida Pure Sea Salt


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil. *NOTE: Wear gloves when handling habanero peppers because they will burn much worse than jalapeños.

  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.

  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.

  6. Add lids and rings to each jar, closing each finger tight.

  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

  9. Put lid on and process jars for 15 minutes.

  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!