Chunky Tomato Salsa

Everybody needs a good, easy chunky salsa recipe to whip up on the fly. Salsa can be used for dipping tortilla chips, topping most any Mexican recipe or even as a Latin-infused sauce with fish or meat entrees.

Just 45 minutes of prep followed by 75 minutes of chill time in the fridge, and this salsa is ready to be eaten. Two peppers—serrano and jalapeno, either of which will scare off friends who can’t handle spicy food—along with spices like cumin and garlic give this chunky salsa recipe a definite zing. Chopped green peppers bring in another veggie, for both color and added nutritional value.

Ingredients for Chunky Salsa

• Tomatoes: Traditional salsa recipes feature tomatoes, and this one is no different. Be sure to use only fresh, not canned, tomatoes for the best chunky salsa possible.
• Green bell pepper: Adding green bell pepper helps “stretch” the number of servings while also adding more color.
• Onion: Yellow onion holds flavor better than white onion and also handles high heat best.
• Serrano pepper: This common pepper used in Mexican cooking is only slightly spicy.
• Jalapeno pepper: You’d be hard pressed to find a salsa recipe without jalapenos, and that’s because they carry the perfect marriage of flavor and “heat.”
• Sugar: Adding sugar won’t turn this salsa into a dessert. Instead, the sugar balances the tomatoes’ high levels of acidity.
• Garlic: In this case, you want to use a clove of garlic, not garlic salt. In a pinch, it’s okay to use marinated, minced garlic in a jar, sold at most grocery stores.
• Cumin: For this recipe, the cumin is ground and sold in a spice jar at grocery stores, or in bulk at a natural-foods store.
• Tomato paste: This is more commonly sold in a can at grocery stores, but you might also find tomato paste in a tube. Either will work for this recipe.
• White vinegar: White vinegar is a nice pairing with tomatoes and performs better than red vinegar in this recipe for chunky salsa.
• Lemon juice: The reason you add lemon juice to salsa is to balance out the tomato’s high levels of acidity.
• Tortilla chips: You can use yellow-corn or blue-corn tortilla chips to scoop this salsa, whichever you prefer.

Directions

Step 1: Prep the vegetables

Julia Hartbeck for Taste of Home

Start with four large tomatoes and dice them, adding to a measuring cup as you go, so you can keep track of the amount. The chopped tomatoes should measure about 3-1/2 cups. Chop the green pepper, onion, serrano pepper and jalapeno pepper as well. After you’ve removed the skin from the garlic clove, use either a garlic press or mince it (using a sharp knife), so the clove is now in small pieces.

Editor’s Tip: Plum tomatoes work particularly well for this recipe because they contain less water than other varieties, making the salsa even chunkier. Green bell peppers tend to cost less than red or yellow, but any bell pepper will do and won’t drastically affect the recipe’s taste. Finally, remember to wear disposable gloves when cutting hot peppers, as their oils can burn skin; avoid touching your face—especially around your eyes—while chopping and immediately after, as this can sting.

Step 2: Combine all the ingredients

Julia Hartbeck for Taste of Home

In a large saucepan, combine the tomatoes, green pepper, onion, serrano pepper, jalapeno pepper, sugar, salt, garlic and cumin. Now add the tomato paste, white vinegar and lemon juice. Bring it to a boil, then reduce the heat, leaving the mixture uncovered for about an hour while stirring frequently.

Editor’s Tip: If you prefer a brighter taste to your salsa, it’s okay to swap the lemon juice for lime juice. Instead of buying juice in a jar, consider juicing from fresh lemons or limes. You’ll taste the difference!

Step 3: Cool and chill

Julia Hartbeck for Taste of Home

Once your chunky salsa has cooled, cover it and refrigerate it until chilled. It’s okay to keep the salsa in the saucepan as you do.

Step 4: Serve with chips

Julia Hartbeck for Taste of Home

The best kind of chips to serve with salsa are scoop-shaped tortilla chips, which do a good job of holding the salsa on the way to your mouth.

Julia Hartbeck for Taste of Home

Chunky Salsa Variations

• Dress it up with cilantro: For more of a pico de gallo-type chunky salsa, add chopped fresh cilantro to each batch. About 2 tablespoons for 4 cups of salsa should suffice, but feel free to adjust that amount to taste.
• Add smoky flavors: Roasting the tomatoes in the oven after you chop them creates a nice smoky undertone to this chunky salsa. Roast chopped tomatoes on a cookie sheet, drizzled with olive oil, at 450°F until they start to wither, about 30 minutes. Sure, it’s more time intensive, but your palate will thank you.

Can you store chunky salsa?

You can. Just note that after this recipe is prepared, it will need to be refrigerated. Store in the fridge in a covered container.

How long does chunky salsa last?

Chunky salsa will last in the fridge anywhere from three to seven days. Before eating the leftovers, check that the tomatoes are not too soft and squishy, as this could mean it’s gone bad.

Can you make chunky salsa ahead of time?

Absolutely! This is one of those recipes that only gets better with time. If you allow it to marinate in the fridge overnight, it will be much better than enjoying it an hour after you’ve made the recipe.

Chunky Salsa Tips

Julia Hartbeck for Taste of Home

What happens if I don’t use plum tomatoes for chunky salsa?

If all you’ve got are Big Boy tomatoes, or another type of tomato that’s large and more suited for enjoying sliced on a sandwich or burger, just chop the tomatoes anyway. By draining those chopped pieces in a colander before adding to the salsa you’ll have eliminated the extra water content that can turn salsa into a gloopy mess.

What should I serve with chunky salsa?

The obvious answer is tortilla chips, but if you want to try something different, our list of suggestions on what to serve with salsa includes shrimp fajitas with grits, cornbread and nachos.

How can I add more heat to chunky salsa?

This is where pepper choice matters. If serrano and jalapeno don’t meet your personal spice preference, add a tablespoon of chopped habanero or—if you dare—ghost pepper. You can also amp up the ratio of serrano and jalapeno by simply doubling the amount in the recipe.