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Chunky Salsa Recipe

Chunky Salsa Recipe

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
TOTAL TIME: Prep: 45 min. Process: 15 min. YIELD:56 servings

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

  • 1. 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.
  • 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. Yield: 7 pints.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.