Chunky Salsa Recipes

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CHUNKY TOMATO SALSA



Chunky Tomato Salsa image

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

Provided by Taste of Home

Categories     Appetizers

Time 2h

Yield 4 cups.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HOMEMADE CHUNKY SALSA FOR CANNING



Homemade Chunky Salsa for Canning image

This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.

Provided by M Caroline

Categories     Recipes

Time 50m

Number Of Ingredients 17

7 cups (1750 ml) chopped tomatoes (about 10 Roma tomatoes)
2 cups (500 ml) coarsely chopped onions
1 cup (250 ml) coarsely chopped bell pepper.
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 can (156 ml) tomato paste
3/4 cup (175 ml) white vinegar
2 tbsp commercial lemon juice
1/2 cup (125 ml) chopped cilantro, lightly packed
1/3 cup white sugar (optional)
Canning equipment
5 x 500 ml (16 oz) mason jars
5x SNAP LID® sealing discs
5x screw bands
canner and canning rack
nonmetallic utensil (to remove air bubbles)
Optional: jar lifter, canning funnel, and magnetic wand

Steps:

  • Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water.
  • Remove the tomato peels, and chop the tomatoes into coarse chunks.
  • Chop the bell peppers in coarse chunks, and chop the garlic, jalapeno peppers and cilantro.
  • Add tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, lemon, white sugar, and cilantro in a large stainless steel saucepan and bring to a boil. Stir until salsa is the desired thickness (about 30 minutes).
  • While salsa is cooking, add cool water until the canner is about 1/2 full, and place rack inside. Do not place on heat yet!
  • When salsa is cooled, add the salsa to the canning jars using a sterile spoon.
  • Put on the sealing discs and screw on the screw bands.
  • Add jars to the canner, and lower rack. Jars must be covered by at least an inch of water.
  • Cover and cook on on medium high heat until boiling.
  • Once boiling has started, continue boiling the jars for 20 minutes more (at up to 1000 feet or 305 m in altitude).
  • When the 20 minutes are done, turn off the heat, remove the lid, and wait five minutes.
  • Next, carefully remove the jars and cool.
  • After the jars are fully cooled, check the jar seals.

Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

THICK & CHUNKY SALSA



Thick & Chunky Salsa image

Fresh salsa (pico de gallo) is very good but I prefer the cooked version that I developed years ago. I wasn't crazy about the flavor of the store-bought jarred salsas. Except for the cooking time, this is so easy (and healthy) to make. Freezes and cans well.

Provided by Donna Graffagnino

Categories     Vegetable Appetizers

Time 4h30m

Number Of Ingredients 15

1 can(s) 102 oz diced tomatoes (large restaurant size can)
1 can(s) 15 oz can diced tomatoes (optional)
3 medium onions, chopped
1 bunch green onions, sliced thin
1 1/2 Tbsp garlic, minced
2 large bell peppers, chopped
3 stalk(s) celery, chopped
1/4 - 1/2 c jalapenos, seeds removed diced small
1 tsp oregano, dried
1 Tbsp sugar or splenda
3 Tbsp basil, dried
3 Tbsp parsley or cilantro, dried (see note)
crushed red pepper flakes to taste
salt & pepper to taste
1 Tbsp worcestershire, lea & perrins

Steps:

  • 1. The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
  • 2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
  • 3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
  • 4. NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.

CHUNKY HOMEMADE SALSA



Chunky Homemade Salsa image

Just add chips! Our homemade chunky salsa recipe, featuring spicy peppers and fresh herbs, tastes way better than the store-bought kind. Rather than going raw, try this cooked salsa recipe with your next Mexican meal.

Provided by BHG Test Kitchen

Time 5h45m

Number Of Ingredients 10

20 red medium tomatoes (7 pounds)
10 fresh Anaheim chile peppers or poblano chile peppers, seeded and chopped (about 3 cups)
3 fresh jalapeno peppers or serrano chile peppers, seeded and chopped (about 1/3 cup)
2 cup coarsely chopped onion
0.5 cup snipped fresh cilantro or parsley
5 cloves garlic, minced
0.5 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Peel, seed, and coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander; let drain 30 minutes. Place tomatoes in 8-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until thickened (consistency of chunky salsa); stir frequently. Stir in Anaheim peppers, jalapeño peppers, onions, cilantro, garlic, vinegar, sugar, salt, and black pepper. Return to boiling. Remove from heat. Cover and chill in refrigerator at least 4 hours or up to 24 hours.* Makes about 8 cups salsa.

CHUNKY HOMEMADE SALSA



Chunky Homemade Salsa image

Say no more to store-bought salsa. This delicious recipe is easy to make and yields enough for a large party.

Provided by Peggy Trowbridge Filippone

Categories     Snack     Appetizer     Sauces     Condiment     Ingredient

Time 2h30m

Number Of Ingredients 15

6 medium fresh tomatoes , 1/4-inch diced
1 medium sweet onion , chopped
3 green onions, sliced thin with green tops included
1 serrano chile or jalapeño, seeds removed, diced
2 tablespoons fresh cilantro , loosely packed, finely chopped
8 ounces tomato sauce (canned)
4 ounces mild green chiles (canned, chopped)
2 tablespoons red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder
Salt , to taste
Pepper, to taste
Tortilla chips, for serving

Steps:

  • Gather the ingredients.
  • In a large bowl, combine all of the ingredients and mix well.
  • Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
  • Serve in a medium-size bowl alongside chips.

Nutrition Facts : Calories 36 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 2 g, Fat 1 g, ServingSize About 6 cups (24 servings), UnsaturatedFat 0 g

HOMEMADE CHUNKY OR RESTAURANT STYLE SALSA



Homemade Chunky or Restaurant Style Salsa image

Provided by Brenda Bennett

Time 5m

Number Of Ingredients 11

28 ounces whole peeled tomatoes (drained)
20 ounces diced tomatoes
1 cup chopped onion
1 cup chopped red pepper
1 jalapeno (membrane and seeds removed, chopped)
2 cloves garlic (chopped)
1/2 cup fresh cilantro (chopped)
1 lime (juice)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon olive oil

Steps:

  • Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
  • Makes about 5 1/2 cups.
  • Keep refrigerated.

Nutrition Facts : ServingSize 4 ounces, Calories 31 kcal, Carbohydrate 5 g, Fat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g

CHUNKY GARDEN SALSA



Chunky Garden Salsa image

This is a Delicious recipe for A fresh chunky garden Salsa with a kick!

Provided by Shavanna

Categories     Appetizers

Number Of Ingredients 14

10 Cups Diced fresh tomatoes ( takes roughly around 20 medium large tomatoes around 30 smaller tomatoes)
2 1/2 Cups Chopped Onion (about 2 medium large onions)
1 1/2 C. Diced Bell peppers (About 2 peppers)
6 Cloves garlic (I like the pre peeled ones from produce if you can find)
1/2 Cup Chopped Cilantro
5-6 Jalepenos (Chopped fine w/food Processor ( I use 6 medium jalapenos))
2 teaspoons Cumin
2 teaspoons Canning or Kosher Salt
1 1/2 teaspoons Pepper
3 Tablespoons Sugar
1/2 Cup Vinegar
1/4 Cup Lime juice or Lemon
1 15 oz. Can Tomato Sauce
1 12 oz. Can Tomato Paste

Steps:

  • Start by skinning the tomatoes; placing them in a large pot of boiling water for about 1-2 minutes. Make sure not to overcrowd. Then place into a bowl or sink full of ice cold water. Repeat until all tomatoes are done.
  • Remove all skin and core from each tomato and dice into desired size. ( We like ours chunky so I dice mine a little bigger)
  • Completely drain all juices from the tomatoes in a strainer; this keeps you from having a runny salsa.
  • Measure out 10 Cups of tomatoes and pour into large stock pot.
  • Dice onions and bell peppers by hand and add to pot.
  • Skin garlic cloves if not pre peeled and place into food processor. Remove your tops ,veins and seeds from your jalapenos; toss into food processor along with the cilantro. Pulse until very fine. *** ( You may want to start with half the jalapenos and tastes test in the salsa for desired spiciness, we like ours spicy)***
  • Add puree to your stock pot along with all your spices, vineger and lemon or lime juice. Bring to a boil over medium high heat; reduce heat and allow to simmer for 10 minutes.

SIMPLE CHUNKY SALSA RECIPE



Simple Chunky Salsa Recipe image

A Simple Chunky Salsa or also known as pico de gallo salsa is a great way to enjoy fresh salsa. This chunky salsa recipe is very easy to make. You will never buy bottled salsa again after making your own fresh salsa.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Appetizer Recipes

Time 10m

Number Of Ingredients 8

4 medium very ripe tomatoes (peeled, seeded and diced)
1 fresh jalapeno pepper (seeded and minced)
2 tablespoon chopped fresh cilantro leaves
1 medium onion (diced)
1/2 teaspoon granulated sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Juice of 2 Key limes or 1 small lime

Steps:

  • In a bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar and salt and pepper. Combine well.
  • Add the juice; cover and refrigerate for 4-5 hours before serving.
  • Serve with tortilla chips and ENJOY.

Nutrition Facts : Calories 14 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 51 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HOMEMADE SALSA RECIPE



Homemade Salsa Recipe image

The best homemade salsa is made with juicy tomatoes, jalapeños, onion, fresh cilantro and plenty of spice and flavor!

Provided by The Chunky Chef

Categories     Appetizer

Time 10m

Number Of Ingredients 9

28 ounce can whole plum tomatoes (including juice)
1 small white onion (peeled and roughly chopped)
1 or 2 jalapeño peppers (seeded and chopped)
3 cloves garlic (chopped)
1 1/2 tsp ground cumin (or to taste)
1 tsp kosher salt (or to taste)
1/4 to 1 tsp granulated sugar (optional, and to taste)
1 or 2 handfuls cilantro (this is probably 1 or 2 cups worth)
3 Tbsp lime juice (fresh is best)

Steps:

  • Add all ingredients to a food processor. Pulse a few times to break up larger pieces, then process until texture is mostly smooth (or as smooth or chunky as you'd like).
  • Taste the salsa and based on personal preference, adjust salt/sugar levels as necessary.
  • Transfer to airtight container and refrigerate for a couple of hours for best flavor.
  • Serve with tortilla chips and enjoy!

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 198 mg, Sugar 2 g, ServingSize 1 serving

CHUNKY SALSA



Chunky Salsa image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 7 pints.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CHUNKY SALSA RECIPE FOR CANNING



Chunky Salsa Recipe for Canning image

Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.

Provided by Juliea Huffaker

Categories     Canning

Time 1h5m

Number Of Ingredients 11

3 qts of peeled fresh tomatoes - The Roma variety is fleshier with less juice, so they make a chunkier salsa!
2, 12 ounce cans of Tomato Paste
TWO cups of bottled Lime juice or Lemon Juice. (I prefer lime.)
6 Jalapeno Peppers that have been seeded and chopped small. You can also use chilli peppers, or your favorite hot peppers.
4 long green chillies, chopped and seeded.
3 cups of chopped onions.
4 cloves of Garlic chopped.
1 tablespoon of salt
1 tlb sugar
One tablespoon of ground Cumin powder.
and a teaspoon of black pepper.

Steps:

  • Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
  • Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
  • Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
  • Chop tomatoes into large chunks, and place in a large pot.
  • Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
  • . Add salt, sugar and cumin powder.
  • Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
  • Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
  • Remove air bubbles with a knife.
  • Wipe jar rims clean with a clean damp cloth, or paper towel.
  • Top with canning lid and rim.
  • Turn heat up to high on water bath canner, and get water to a hard boil.

Nutrition Facts : Calories 14 calories, Fat 0 grams fat, Protein 1 gram grams protein, ServingSize 2 tablespoons, Sodium 120 mg milligrams sodium

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