Chunky Homemade Salsa


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.

Chunky Homemade Salsa
Photo: Karla Conrad
Prep Time:
1 hrs 45 mins
Chill Time:
4 hrs
Total Time:
5 hrs 45 mins
8 cups


  • 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 cup coarsely chopped onion

  • ½ cup snipped fresh cilantro or parsley

  • 5 cloves garlic, minced

  • ½ cup vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper


  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, 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.

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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