SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chunky Tomato Salsa

Makes: 80 servings
Serving size: 2 Tablespoon Yield: 5 to 6 pints
Prep 2 hrs Cook 1 hr 40 mins Stand 30 mins
Chunky Tomato Salsa
  • 8  pounds  ripe tomatoes (about 16 medium)
  • 2  cups  seeded and chopped fresh Anaheim or poblano chile peppers (2 to 3)
  • 1/3 - 1/2  cup  seeded and chopped fresh jalapeno chile peppers (2 large)
  • 2  cups  chopped onions (2 large)
  • 1/2  cup  lime juice
  • 1/2  cup  white vinegar
  • 1/2 6  ounce can  (1/3 cup) tomato paste
  • 5  cloves garlic, minced
  • 1  teaspoon  cumin seeds, toasted and crushed
  • 1  teaspoon  salt
  • 1  teaspoon  ground black pepper
  • 3  cups  yellow, green or red cherry or grape tomatoes, halved
  • 3/4  cup  torn fresh cilantro

1. Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.

2. Place drained tomatoes in a 7- to 8-quart non reactive heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 1 1/2 hours or until desired consistency, stirring occasionally. Add chile peppers, onions, lime juice, vinegar, tomato paste, garlic, crushed cumin, salt, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat.

3. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on racks.

From the Test KitchenGreen Salsa:
  • Use 15 cups chopped green tomatoes in place of the red tomatoes. Omit the initial 30 minute stand. Cook tomatoes only 15 to 20 minutes after mixture comes to boil, stirring frequently and cook, covered, after adding the chile peppers and onions, stirring frequently. Omit the tomato paste for this variation.
Pineapple Salsa:
  • Reduce chopped tomatoes to 12 cups. Proceed as directed except reduce the first cooking time to about 1 1/4 hours. Stir in 3 cups chopped pineapple with the chile peppers.
Hot Chipotle Salsa:
  • Omit jalapeno peppers. Stir in 1, 7-ounce can chipotle peppers in adobo sauce, chopped, with the Anaheim peppers.
Nutrition Facts (Chunky Tomato Salsa)
  • Servings Per Recipe 80,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe