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

Reviews for Chunky Salsa

Sort By :
MY REVIEW
juliekayia61
Reviewed Nov. 14, 2011

"First time making salsa, little scared but this was so easy and my family love's it. They said it was a keeper!"

MY REVIEW
lynnmaire
Reviewed Sep. 17, 2011

"I did add a half cup cilantro and another hot pepper."

MY REVIEW
lynnmaire
Reviewed Sep. 17, 2011

"This was vantastic! I did add a half cup chopped cilanto and another hot pepper."

MY REVIEW
romaloma
Reviewed Aug. 25, 2011

"spicy and really tasty"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.