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Chunky Tomato Salsa

 Chunky Tomato Salsa
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
16 ServingsPrep: 45 min. Cook: 1-1/4 hours + chilling


  • 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


  • 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.
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.

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Chunky Tomato Salsa (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.