Easy Chunky Salsa Recipe Recipe For Stuffed

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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.

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