Chunky Salsa

CHUNKY SALSA

This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 7 pints.

Categories Appetizers

Steps:

  • Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., 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.


Chunky Salsa image

Number Of Ingredients: 8

Ingredients:

  • 5 pounds tomatoes
  • 5 cups chopped onions (about 3 large)
  • 5 cups chopped green peppers (about 4 large)
  • 2-1/2 cups chopped sweet red peppers (about 2 large)
  • 2 habanero peppers, seeded and finely chopped
  • 1 cup white vinegar
  • 1 can (6 ounces) tomato paste
  • 3 teaspoons salt


CHUNKY TOMATO SALSA

Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Time 2h

Yield 4 cups.

Categories Appetizers

Steps:

  • In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.


Chunky Tomato Salsa image

Number Of Ingredients: 13

Ingredients:

  • 3-1/2 cups peeled chopped tomatoes (about 4 large)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 serrano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon sugar
  • 2-1/4 teaspoons salt
  • 1 garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 1 can (6 ounces) tomato paste
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • Baked tortilla chip scoops


CHUNKY TOMATO SALSA

I thought this was pretty good until I brought it to a family gathering and my brother and sister stood over it and ate it all, they thought it was great. I'm asked to bring it to all family gatherings. My brother grows the most beautiful organic tomatoes, so I use his whenever I can. During the winter I use canned petite diced tomatoes. I leave the skin on my tomatoes and keep the seeds in. I hand chop everything.

Recipe From food.com

Provided by Christi W

Time 20m

Yield 1 batch, 4 serving(s)

Categories Vegetable

Steps:

  • Combine all ingredients and gently stir well.
  • Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
  • We eat with tortilla chips, but the possibilities are endless.


Chunky Tomato Salsa image

Number Of Ingredients: 10

Ingredients:

  • 2 1/4-2 1/2 cups coarsely chopped ripe tomatoes (about two large tomatoes)
  • 3/4 cup chopped onion
  • 1/2 lime, juice
  • 1/3 cup coarsely chopped cilantro, stems removed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped jalapeno, fresh or canned,to taste
  • 1/2 teaspoon tamari or 1/2 teaspoon soy sauce
  • 1/4-1/2 teaspoon cumin
  • 1 (3 1/2 ounce) can chopped green chilies


CHUNKY TOMATO SALSA

This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.

Recipe From food.com

Provided by MMers

Time 1h30m

Yield 12 500ml (2 cup) canning jars

Categories Sauces

Steps:

  • In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
  • Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
  • Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.


Chunky Tomato Salsa image

Number Of Ingredients: 10

Ingredients:

  • 12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
  • 3 cups chopped sweet red peppers
  • 3 cups chopped sweet green peppers
  • 3 cups chopped jalapeno peppers (include seeds if you like it very hot)
  • 3 cups chopped onions
  • 1 cup granulated sugar
  • 1 head garlic, minced
  • 3 teaspoons salt
  • 4 1/2 cups cider vinegar
  • 2 (5 ounce) cans tomato paste


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