Chunky Salsa Recipe

Chunky Salsa Recipe photo by Taste of Home

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This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. —Dana Hayes, Canton, Ohio

This recipe is:

Healthy

Diabetic Friendly

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Chunky Salsa Recipe

Prep: 45 min. Process: 15 min.

Yield: 56 Servings

45 15 60

Ingredients

5 pounds tomatoes
4 large green peppers, chopped
3 large onions, chopped
2 large sweet red peppers, chopped
2 habanero peppers, seeded and finely chopped
1 cup white vinegar
1 can (6 ounces) tomato paste
3 teaspoons salt

Directions

Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.
In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Originally published as Chunky Salsa in Healthy Cooking August/September 2011, p58