Chunky Homemade 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.

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 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.

CHUNKY HOMEMADE SALSA

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.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

CHUNKY SALSA

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.

CHUNKY SALSA WITH BEANS

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.