Thick & Chunky Salsa

Donna Graffagnino


Fresh salsa (pico de gallo) is very good but I prefer the cooked version that I developed years ago. I wasn't crazy about the flavor of the store-bought jarred salsas.

Except for the cooking time, this is so easy (and healthy) to make. Freezes and cans well.

pinch tips: How to Peel Tomatoes



8 pints or 4 quarts


30 Min


4 Hr


Stove Top


1 can(s)
102 oz diced tomatoes (large restaurant size can)
1 can(s)
15 oz can diced tomatoes (optional)
3 medium
onions, chopped
1 bunch
green onions, sliced thin
1 1/2 Tbsp
garlic, minced
2 large
bell peppers, chopped
3 stalk(s)
celery, chopped
1/4 - 1/2 c
jalapenos, seeds removed diced small
1 tsp
oregano, dried
1 Tbsp
sugar or splenda
3 Tbsp
basil, dried
3 Tbsp
parsley or cilantro, dried (see note)
crushed red pepper flakes to taste
salt & pepper to taste
1 Tbsp
worcestershire, lea & perrins

Directions Step-By-Step

The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can.

In large 6-8 qt stockpot bring all ingredients to a boil.
Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
Ladle salsa into pint or quart jars then process in a water bath for 45 minutes.

Serve with Tortilla chips or white corn Scoops.
NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.