Recipes and Cooking Chunky Homemade Salsa 4.3 (9) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 105 mins Chill Time: 4 hrs Total Time: 5 hrs 45 mins Yield: 8 cups 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 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 Directions 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. Print