Chunky Salsa

Name: Chunky Salsa
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 7 pints.
Cuisine: North America, Mexican
Ingredients: 5 pounds tomatoes; 5 cups chopped onions (about 3 large); 5 cups chopped green peppers (about 4 large); 2-1/2 cups chopped sweet red peppers (about 2 large); 2 habanero peppers, seeded and finely chopped; 1 cup white vinegar; 1 can (6 ounces) tomato paste; 3 teaspoons salt

TOTAL TIME: Prep: 45 min. Process: 15 min. YIELD: 7 pints.

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

Ingredients

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

Directions

1. Fill a Dutch oven two-thirds with water; bring to a boil. Prepare a container of ice water. 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. Slip off and discard peels; chop tomatoes.
2. 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.
3. 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.

Nutrition Facts

1/4 cup: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 131mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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