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

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4.5 20 23
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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


  • 6 pounds large 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: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 117mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.


  1. In a Dutch oven, 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. Place in a stockpot.
  2. Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes.
  3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 8 pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. 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

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marinaleah User ID: 7851654 255171
Reviewed Oct. 8, 2016

"Wayyyy Wayyy too much vinegar. I would cut the vinegar in half. I ended up having to double the rest of the ingredients. I also cooked it for2 hours."

tidewater1948 User ID: 8909304 252400
Reviewed Aug. 9, 2016

"I'm hard pressed to give this recipe even one star. Don't waste your time or ingredients on it. Too much vinegar and not much else for flavor. I'm either going to have to come up with a way to use it, doctor it up or throw it out! I had an absolutely wonderful recipe the last couple years but cannot find it. Changed computers and can't find where it is saved. This looked similar but apparently not! Anyway, I don't know how these people giving it 5 stars are able to eat it!"

redcow User ID: 47124 232687
Reviewed Sep. 11, 2015

"I have made 2 batches of this salsa in the last week. Really like it. I do cook it down longer than recipe states, probably 2-3 hours. I only used 1-6 oz. can of tomato paste. I did not add the serrano peppers, as I did not grow any in my garden. Will make this again next tomato season."

debpenns User ID: 5553562 230467
Reviewed Jul. 31, 2015

"this is a awesome!! wme and my hubby mae this last wkend and made 30 pints!!!! yes! 30:)"

Lisadan User ID: 8030039 192017
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 ."

nana2602 User ID: 5643418 177869
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."

sjfleming User ID: 2369059 121683
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!"

sheilakayjames User ID: 7936758 187749
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 User ID: 3282478 190102
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."

tjacksno User ID: 7868624 105957
Reviewed Jun. 28, 2014

"Changed to 1/4 cup sugar...Apple cidar instead of white vinegar and we grilled the tomatoes and peppers to get the skins husband says it's the best salsa ever.. Oh we added an extra jalapeño with seeds in! ??"

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