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Chunky Salsa


this salsa is quick and delicious. adjust ingredients to your liking, especially the hot sauce. great as a dip or a side.

Time: 15 minutes


  • combine all ingredients in a large bowl
  • you can save some of the juice from the cans of stewed tomatoes and mixed in , if desired
  • you determine how chunky the salsa is depending on how small you chop / slice the ingredients

chunky salsa image

Number Of Ingredients: 9


  1. tomatoes
  2. stewed tomatoes
  3. avocados
  4. scallion
  5. garlic cloves
  6. lime juice
  7. cilantro
  8. black olives
  9. hot sauce


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

Provided by Taste of Home

Time 1h

Yield 7 pints.


  • 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


  • 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


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

Provided by Taste of Home

Time 2h

Yield 4 cups.


  • 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


  • 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


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

Provided by Christi W

Time 20m

Yield 1 batch, 4 serving(s)


  • 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


  • 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


This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Recipe From

Provided by cookingmama

Time 1h30m

Yield 17


  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

The Best Canning Salsa image

Number Of Ingredients: 13


  • 30 tomatoes, peeled and chopped
  • 10 cups chopped onions
  • 2 cups vinegar
  • 2 (8 ounce) cans tomato paste
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 4 banana peppers, chopped
  • ½ cup white sugar, or more to taste
  • 10 cloves garlic, chopped
  • 8 teaspoons pickling salt
  • 2 teaspoons ground black pepper
  • ½ bunch fresh cilantro, chopped
  • 17 (1 pint) canning jars with lids and rings


Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Recipe From

Provided by Faye

Time 45m

Yield 4


  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Salsa Chicken image

Number Of Ingredients: 5


  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons sour cream


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

Provided by MMers

Time 1h30m

Yield 12 500ml (2 cup) canning jars


  • 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


  • 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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