Fresh And Chunky Salsa Recipes

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HOMEMADE CHUNKY SALSA FOR CANNING



Homemade Chunky Salsa for Canning image

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

7 cups (1750 ml) chopped tomatoes (about 10 Roma tomatoes)
2 cups (500 ml) coarsely chopped onions
1 cup (250 ml) coarsely chopped bell pepper.
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 can (156 ml) tomato paste
3/4 cup (175 ml) white vinegar
2 tbsp commercial lemon juice
1/2 cup (125 ml) chopped cilantro, lightly packed
1/3 cup white sugar (optional)
Canning equipment
5 x 500 ml (16 oz) mason jars
5x SNAP LID® sealing discs
5x screw bands
canner and canning rack
nonmetallic utensil (to remove air bubbles)
Optional: jar lifter, canning funnel, and magnetic wand

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

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

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FRESH HOMEMADE SALSA



Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

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.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

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 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



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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