Chunky Tomato Salsa Recipes

CHUNKY TOMATO SALSA

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 HOMEMADE SALSA

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.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

HOMEMADE CHUNKY SALSA FOR CANNING

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.

CHUNKY SALSA

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 GARDEN SALSA

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.

CHUNKY TOMATO SALSA

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.

SIMPLE CHUNKY SALSA RECIPE

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.

CHUNKY SALSA RECIPE FOR CANNING

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.