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

Spicy Chunky Salsa Recipe

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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 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.


  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.

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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! ??

Reviewed Oct. 7, 2013

I wouldn't even give this 1 star. This is the most disgusting excuse for salsa I have ever tasted! You would think with all of the pepper you could get past the vinegar..... you can't. Wasted an entire day and entirely too much money on this garbage.

Reviewed Jul. 16, 2013

Would use Pure Apple Cider Vinegar and instead of the green pepper use red, orange and yellow pepper. Your can also substitute diced canned tomatoes, leave out the tomato paste, sugar, cilantro, lemon juice, cumin, oregano and hot sauce. My family and friends love my version.

Reviewed Dec. 27, 2012

This recipe is fantastic, in fact I am in the process of making a second batch. However, I would by no stretch of the imagination call this recipe spicy I gave a bottle to my mother-in-law, a woman that does not like spicy things and she loved it... I find the recipe more sweet than spicy. This may have been because of the hot sauce I choose, Sriracha sauce, (known in our house as *** sauce for the rooster on the bottle). Which is more flavorful as opposed to just spicy. This is what all my gifts to others contained this Christmas

Reviewed Dec. 13, 2012

This is absolutely the best salsa I have ever made. I canned 3 batches of this salsa this summer and the only thing I changed in it was the serrano peppers and the amount it was the amount of sugar, it was just a little on the sweet side. I used all jalapeno peppers in it for the hot peppers, and it turned out wonderful.

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