CHUNKY HOMEMADE SALSA
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
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 SALSA
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
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.
EASY CHUNKY SALSA
Tasty chunky salsa recipe for an appetizer with chips or a side condiment with fish or meat.
Provided by Raquel Pineira
Categories Salsa
Time 15m
Number Of Ingredients 7
Steps:
- Broil the chilis in a 500° oven until browned, let cool
- Wash and chop tomatoes, onion and cilantro and mix together in a bowl.
- Using rubber gloves, remove skin and sees from chilis and chop, add to mixture
- Add garlic, salt, pepper and olive oil.
- Let sit a few minutes before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
HOMEMADE SALSA
This fresh salsa recipe is super zesty and bright! Serve it as a dip with tortilla chips, or pile it onto tacos, burritos, and more. Find more serving suggestions in the post above.
Provided by Jeanine Donofrio
Categories Appetizer cooking component Snack
Number Of Ingredients 9
Steps:
- In a food processor, combine the onion and garlic. Pulse until well chopped.
- Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
- The consistency of this salsa varies depending on the water content of the tomatoes. If it's too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.
EASY BASIC SALSA CANNING RECIPE
Use this easy home canning recipe for Basic Salsa with fresh tomatoes, onions, and peppers to keep fresh summer flavors in your pantry all year round.
Provided by Lana Stuart
Categories Canning and Preserving
Time 1h45m
Number Of Ingredients 12
Steps:
- Before you start, get everything you need together. All your jars, lids, kitchen towels, produce, knives, canner, funnel.
- Prepare the jars, lids, and rings.
- Fill the canner about ⅔ to ¾ with water, bring it to the boil and hold it there until ready to fill the jars. Add your empty clean jars into the canner and let them sterilize while you prepare the salsa.
- Chop the tomatoes, onions, green pepper, and jalapenos. Finely mince the garlic. Combine all the ingredients in a stainless steel or enamel saucepan.
- Bring the mixture to a boil over high heat. Reduce the heat and boil gently, uncovered, for 25 minutes or until desired consistency, stirring frequently.
- Working with one jar at a time, carefully remove a jar from the canner and ladle in the hot salsa to within ½ inch of the rim (headspace). Wipe the jar rim with a moist paper towel and apply a lid and ring (just finger tight).
- Return the filled jars to the canner and lower them into the boiling water. Begin timing when the water returns to a boil. Process pints for 10 minutes at 1-1,000 ft. (20 minutes at 1,001 to 6,000 ft. and 25 minutes above 6,000 ft).
- Remove the hot, processed jars from the canner and set them on a kitchen towel. Let them sit until completely cool - at least 8 hours, preferably overnight. Test to make sure you have complete seals and then store the jars in a cool, dry place until ready to use.
- Allow the salsa to sit for four weeks before using. This will allow the flavors to mellow. Use within one year of canning.
Nutrition Facts : ServingSize 0.25 cup, Calories 17 kcal, Carbohydrate 3 g, Protein 1 g, Sodium 139 mg, Fiber 1 g, Sugar 2 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
CHUNKY SALSA WITH CORN
Steps:
- In a glass bowl, combine all ingredients and stir to mix well. Add more salt and black pepper to taste, if needed Salsa is best made either the night before or at least several hours ahead of time to allow flavors to meld.
- Keep in airtight container, chilled, until ready to serve.
CHUNKY GARDEN SALSA
This is a Delicious recipe for A fresh chunky garden Salsa with a kick!
Provided by Shavanna
Categories Appetizers
Number Of Ingredients 14
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.
SIMPLE CHUNKY SALSA RECIPE
A Simple Chunky Salsa or also known as pico de gallo salsa is a great way to enjoy fresh salsa. This chunky salsa recipe is very easy to make. You will never buy bottled salsa again after making your own fresh salsa.
Provided by Deanna @SeductionInTheKitchen.com
Categories Appetizer Recipes
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 14 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 51 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE CHUNKY SALSA FOR CANNING
This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.
Provided by M Caroline
Categories Recipes
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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4.6/5 (9)Category AppetizersCuisine Tex-MexTotal Time 25 mins
- Chop the tomatoes, bell pepper if using, and onion into small chunks (as big as you'd like the chunks in your salsa to be) and crush the garlic. Seed and finely chop the green chili pepper.
- Put the tomatoes, bell pepper, chili pepper, and one of the chopped onions, and one crushed clove garlic in a small-medium sized pot. Grab a hand blender and roughly blend about a third of the vegetables. Heat on medium-high heat until bubbling and half-cover the pot with a lid to protect yourself from any hot spattering juices.
- After the vegetable mix has been bubbling away for five minutes, add in the salt and simmer for five more minutes.
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- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
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- For Blendtec: Add green chilies, lime juice, garlic, salt and cumin to jar** and secure lid. Press "Pulse" 3–5 times. Add tomatoes, onion and cilantro and secure lid. Pulse 3–5 times.
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- Place the fresh and canned tomatoes, white and green onions, jalapeno, and garlic into a food processor. Pulse until the ingredients are chunky but not pureed.
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