Chunky Homemade Salsa

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9 users rated this recipe an average rating of 5.0
Yields:
about 8 cups
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Chunky Homemade Salsa

Ingredients
20
red medium tomatoes (7 pounds)
10
fresh Anaheim chile peppers or poblano chile peppers, seeded and chopped (about 3 cups)
3
fresh jalapeno peppers or serrano chile peppers, seeded and chopped (about 1/3 cup)
2
cups coarsely chopped onion
1/2
cup snipped fresh cilantro or parsley
5
1/2
cup vinegar
1
tablespoon sugar
1
teaspoon salt
1
teaspoon ground black pepper

Directions

  1. 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, jalapeno 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.

From the Test Kitchen

For longer storage:

Spoon cooled salsa into freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 6 months.

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