Ingredients for Chunky Tomato Salsa
- Tomatoes
- Sweet Red Peppers
- Sweet Green Peppers
- Jalapeno Peppers
- Onions
- Granulated Sugar
- Garlic
- Salt
- Cider Vinegar
- Tomato Paste
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How to Make Chunky Tomato Salsa
- Roughly chop 10 lbs ripe tomatoes, 2 large onions, 2 green bell peppers, 2 jalapeños (remove seeds for less heat), and 1 large bunch of cilantro.
- In a large, heavy-bottomed pot, combine the chopped tomatoes, onions, bell peppers, jalapeños, and cilantro. Add 2 cups of white vinegar, 1 cup of lime juice, 1 cup of sugar, 2 tablespoons of salt, and 1 tablespoon of black pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 60 minutes, or until the salsa has thickened to your desired consistency.
- For canning (optional): Ladle the hot salsa into sterilized canning jars, leaving ½ inch headspace. Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 20 minutes (adjust processing time based on altitude – consult a canning guide for specifics).
- For freezing (optional): Allow the salsa to cool completely before transferring to freezer-safe containers. Freeze for up to one month.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
118g
Fat
0g
Carbs
13g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Sauces Canning Condiments Etc Vegetables Canadian Easy Low Fat Salsas Dietary Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Number Of Servings 3 Steps Or Less Technique 4 Hours Or Less
