[X]

Home > Recipes > Spicy Chunky Salsa

Spicy Chunky Salsa Recipe

Spicy Chunky Salsa Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

Vinegar adds delightful tang to this sweet tomato salsa. You'll love its taste, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Juneau, Alaska

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Spicy Chunky Salsa Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spicy Chunky Salsa Recipe

Prep: 1-1/2 hours Process: 15 min./batch

Yield: 64 Servings

90 15 105

Ingredients

6 pounds tomatoes
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 ounces) tomato paste
4 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 teaspoons ground cumin
3 teaspoons salt
2 teaspoons dried oregano
1 teaspoon hot pepper sauce

Directions

In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
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: 8 pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. 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 25 calories, trace fat (trace saturated fat), 0 cholesterol, 117 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Spicy Chunky Salsa in Healthy Cooking June/July 2010, p49

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.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spicy Chunky Salsa

Spicy Chunky Salsa

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Dec. 27, 2012 by terranymph

This recipe is fantastic, in fact I am in the process of making a second batch. However, I would by no stretch of the imagination call this recipe spicy I gave a bottle to my mother-in-law, a woman that does not like spicy things and she loved it... I find the recipe more sweet than spicy. This may have been because of the hot sauce I choose, Sriracha sauce, (known in our house as *** sauce for the rooster on the bottle). Which is more flavorful as opposed to just spicy. This is what all my gifts to others contained this Christmas

Reviewed on Dec. 13, 2012 by conniesueelliott

This is absolutely the best salsa I have ever made. I canned 3 batches of this salsa this summer and the only thing I changed in it was the serrano peppers and the amount it was the amount of sugar, it was just a little on the sweet side. I used all jalapeno peppers in it for the hot peppers, and it turned out wonderful.

Reviewed on Nov. 13, 2012 by kdwarren

Sweet and tangy salsa. Very tasty. Will make it again to use up next year's tomato crop.

Reviewed on Oct. 06, 2012 by pamdevone

I liked this salsa, it had a unique flavor.

Reviewed on Oct. 23, 2011 by ismene_b

excelllent recipe, I eat it even with pasta, fish, ...

greetings from Germany, Ismene

Reviewed on Aug. 26, 2011 by jmpnjac

Great recipe! I followed the recipe except I cut the sugar to 1/4 cup and I removed all the seeds from the jalapeno and serrano peppers. It's a nice mild flavor! The next batch, I'll leave some or all of the seeds in the recipe for a bit more heat!

Reviewed on Jan. 17, 2011 by twinny

This salsa was delicious! I would make it again, I did cut it in half because I didn't need that much and don't have to many people to give it too, maybe when I move back home! Love it!

Reviewed on Sep. 07, 2010 by murna

Made this yesterday and my husband and I ate it out of the stockpot as it was cooking! Next time I would drain some of the juice off the tomatoes and cut back on the amount of sugar. This recipe is a keeper!