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Chunky Tomato Salsa Recipe

Chunky Tomato Salsa Recipe photo by Taste of Home

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Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! —Carol Carpenter, Jansen, Nebraska

This recipe is:

Healthy

Diabetic Friendly

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Chunky Tomato Salsa Recipe

Prep: 45 min. Cook: 1-1/4 hours + chilling

Yield: 16 Servings

45 75 120

Ingredients

3-1/2 cups peeled chopped tomatoes (about 4 large)
1 large green pepper, chopped
1 medium onion, chopped
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice
Baked tortilla chip scoops

Directions

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 344 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Originally published as Chunky Tomato Salsa in Healthy Cooking August/September 2008, p28

Salsa Gift

For a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with raffia. —Karen Shaw, Selden, Kansas

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Chunky Tomato Salsa

Chunky Tomato Salsa

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Reviewed on Jul. 24, 2012 by Anonymous

This was awesome!

Reviewed on Jul. 24, 2012 by sarahjames

My favorite salsa!

Reviewed on Jul. 24, 2012 by chin-chilla

I had a bunch of cherry tomatoes and didn't want to peel them all so I left in the skins. I thought this turned out great with nice flavor.

Reviewed on Sep. 10, 2011 by MargaretJoy

I added a handful of fresh parsley. Delicious! A great way to use up ripe garden tomatoes :)

Reviewed on Sep. 06, 2011 by Nutsy16

This salsa recipe is great! I added cilantro and extra cumin. I tripled the recipe to use up my summer veggies and froze several portions for later use.

Reviewed on Dec. 27, 2009 by jcradd

Just what we needed for our Spanish Night!

When I made it again, I added one tbsp of red pepper flakes! Very good!! Just enough added heat for the entire group to enjoy.

Thank you, Jay

Reviewed on Aug. 26, 2009 by dee simkins

This is wonderful my family loves it I have added 2 Tomatiloe Tomatoes to the receipe it is really good. I also canned this in pint jars and it stores well. You can add more hot peppers for a spicer taste also. Thanks again it was just the Salsa I was looking for.

Dee Simkins, Franklinville, NJ