Chunky Garden Salsa Recipes

CHUNKY GARDEN SALSA FOR CANNING (MILD)

Steps:

• Combine all ingredients except citric acid in large stock pot. Heat to boiling, then reduce to simmer for 20-30 minutes.
• Sterilize 6 quart jars or 12 pint jars. Sterilize lids.
• Put 1/4 teaspoon of citric acid into each jar for quarts, or 1/8 teaspoon for pints.
• Fill jars with salsa, leaving 1 inch headspace. De-bubble jars and wipe rims with damp paper towel.
• Place jars into canner and fill with enough water to cover jars completely.
• Heat water to full boil and then set timer for 20 minutes for quarts, or 15 minutes for pints. This is the processing step.
• After processing is finished, turn off heat and carefully remove jars from canner. Set on counter and leave undisturbed for 12-24 hours. The lid on each jar should "pop", which means the seal is good and canning was successful. If any jars don't pop, the seal isn't good and jar will not be shelf stable. Put any unsealed jars in fridge and use within 2 weeks.
• Remove metal rings and store sealed jars in a cool place away from direct light. Use within 1 year. Refrigerate and use within 2 weeks after opening.

CHUNKY GARDEN SALSA RECIPE

Steps:

• Mix all ingredients together before pulsing.
• Do not blend as this chunky salsa will become liquid if blended too much.
• Keep your salsa chunky by dicing all ingredients separate then mixing all together.

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 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.

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

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.

SPICY CHUNKY SALSA

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GARDEN TOMATO SALSA

Steps:

• Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
• In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
• Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.