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Chunky Salsa

Total Time

Prep: 45 min. Process: 15 min.

Makes

7 pints

This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer or replace with jalapenos.—Dana Hayes, Canton, Ohio
Chunky Salsa Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Fill a Dutch oven two-thirds with water; bring to a boil. Prepare a container of ice water. 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. Slip off and discard peels; chop tomatoes.
  2. 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.
  3. 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.
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 131mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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