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Spicy Chunky Salsa Recipe

Spicy Chunky Salsa Recipe

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
TOTAL TIME: Prep: 1-1/2 hours Process: 15 min. YIELD: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
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 1 teaspoon hot pepper sauce


  • 1. In a Dutch oven, bring 2 quarts 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 into 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. 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: 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.

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.

Reviews for Spicy Chunky Salsa

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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."

[email protected] 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! ??"

TLParker19 User ID: 7434276 211745
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."

maureenfipke User ID: 4988946 173240
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."

terranymph User ID: 7058414 108673
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"

conniesueelliott User ID: 5831245 119633
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."

kdwarren User ID: 3452511 192016
Reviewed Nov. 13, 2012

"Sweet and tangy salsa. Very tasty. Will make it again to use up next year's tomato crop."

pamdevone User ID: 3875916 177862
Reviewed Oct. 6, 2012

"I liked this salsa, it had a unique flavor."

ismene_b User ID: 6295456 147050
Reviewed Oct. 23, 2011

"excelllent recipe, I eat it even with pasta, fish, ...

greetings from Germany, Ismene"

jmpnjac User ID: 3941870 111341
Reviewed Aug. 26, 2011

"Great recipe! I followed the recipe except I cut the sugar to 1/4 cup and I removed all the seeds from the jalapeno and serrano peppers. It's a nice mild flavor! The next batch, I'll leave some or all of the seeds in the recipe for a bit more heat!"

twinny User ID: 1846603 173282
Reviewed Jan. 17, 2011

"This salsa was delicious! I would make it again, I did cut it in half because I didn't need that much and don't have to many people to give it too, maybe when I move back home! Love it!"

murna User ID: 1909403 111340
Reviewed Sep. 7, 2010

"Made this yesterday and my husband and I ate it out of the stockpot as it was cooking! Next time I would drain some of the juice off the tomatoes and cut back on the amount of sugar. This recipe is a keeper!"

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