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

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

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 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 VERDE



Chunky Salsa Verde image

Chunky salsa verde, just like the kind they serve at the Mexican restaurants.

Provided by Sherbear1

Time 30m

Yield 8

Number Of Ingredients 10

12 medium fresh tomatillos, husks removed
1 cup water, or more as needed
¼ cup diced white onion
3 cloves garlic, minced
1 medium jalapeno pepper, stemmed and seeded, or more to taste
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 teaspoon salt, or more to taste
1 bunch fresh cilantro, stems removed
1 medium onion, diced

Steps:

  • Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
  • Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
  • Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g

CHUNKY SALSA WITH BEANS



Chunky Salsa with Beans image

This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.

Provided by Phil36

Time 25m

Yield 8

Number Of Ingredients 13

4 medium tomatoes, chopped
3 stalks celery, chopped
1 medium bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
1 cup chopped fresh cilantro
½ cup corn kernels
½ (14.5 ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g

CHUNKY SALSA



Chunky Salsa image

This salsa is quick and delicious. Adjust ingredients to your liking, especially the hot sauce. Great as a dip or a side.

Provided by wheelbarrow08

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 large tomatoes, chopped
2 (15 ounce) cans mexican recipe stewed tomatoes, drained and chopped
2 avocados, peeled, pitted, and chopped
1 bunch scallion, sliced
3 garlic cloves, minced
1 tablespoon lime juice
1/2 bunch cilantro, minced
1 (4 ounce) can sliced black olives, drained
hot sauce (optional)

Steps:

  • 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.

Nutrition Facts : Calories 192.7, Fat 12.3, SaturatedFat 1.8, Sodium 516.9, Carbohydrate 21.8, Fiber 8.2, Sugar 9.6, Protein 4.1

CHUNKY TOMATO SALSA



Chunky Tomato Salsa image

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.

Provided by Christi W

Categories     Vegetable

Time 20m

Yield 1 batch, 4 serving(s)

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

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.

Nutrition Facts : Calories 53.6, Fat 0.3, SaturatedFat 0.1, Sodium 707, Carbohydrate 11.5, Fiber 2.5, Sugar 5.9, Protein 3.1

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