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Spicy Chunky Salsa Recipe

Spicy Chunky Salsa Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.