• 10 Ratings

Just add chips! Our homemade chunky salsa recipe, featuring spicy peppers and fresh herbs, tastes way better than the store-bought kind. Rather than going raw, try this cooked salsa recipe with your next Mexican meal.

Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr 45 mins
chill:
4 hrs to 1 day
Yield:
about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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, jalapeño 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.

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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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Reviews

10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
08/25/2018
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