Spicy Chunky Salsa Recipe
Spicy Chunky Salsa Recipe photo by Taste of Home

Spicy Chunky Salsa Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1-1/2 hours Process: 15 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 1-1/2 hours Process: 15 min./batch
MAKES: 64 servings

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

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.

Directions

  1. 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.
  2. 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.
  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: 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.
Originally published as Spicy Chunky Salsa in Healthy Cooking June/July 2010, p49

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Spicy Chunky Salsa

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 10, 2014

"Best chunky salsa ever my family loves it I find myself doing this pretty often this is def a must try recipe ."

MY REVIEW
Reviewed Aug. 23, 2014

"This is a tasty recipe, but I used 12 lbs of tomatoes thinking I could make a double batch, but those 12 lbs only made 10 cups. I did drain all the juice and seeded most of them. I used some roma and other medium size tomatoes. I like roma as they seem meatier. I, too reduced the sugar and vinegar and doubled the hot peppers and it still wasn't hot, used some with seeds and some without. Great texture and flavor. Will be making it again soon."

MY REVIEW
Reviewed Aug. 17, 2014

"First batch was excellent and the entire family loved it but tweeking just a bit for the 2nd batch. This time I will use a few more tomatoes and hot peppers. Probably double the tomato paste because we like it a bit thicker and spicier. Excellent recipe because it can be easily adjusted to your own personal taste!"

MY REVIEW
Reviewed Aug. 16, 2014

"This salsa is amazing!! I have been using the sames recipe for a long time but decided to try this one. I did use 1/4 cup sugar and it was plenty. I also added some of the seed from the Serrano peppers because we like it a little bit spicy."

MY REVIEW
Reviewed Aug. 5, 2014

"I just finished making my second batch of this salsa and love it. I made a few mild tweaks to it. I used only 1/4C of sugar and I would still consider it pretty sweet and it is really not spicy at all...I think I'll leave in some of the pepper seeds next time. I added a little extra tomato paste as it wasn't quite thick enough for me and used a little lime juice instead of lemon juice. I also added a can of corn and that just put it over the top."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT