Chunky Salsa

barbara lentz


This is my own recipe for salsa. My secret ingredient is the Sazon Goya seasoning packet. You can find these in the Mexican section of most supermarkets. This makes a large dish of salsa so you may want to cut it in half but it freezes and cans well too.


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2 Hr 10 Min


  • 3 large
  • 2 medium
    red onions
  • 2
    jalapenos seeded
  • 3
    dried ancho chiles
  • 6 clove
  • 1 can(s)
    29 oz tomato puree
  • 1 c
  • 2
    limes juiced
  • 1 Tbsp
  • 1 pkg
    sazon goya con culantro y achiote
  • 1 c
    fresh cilantro
  • ·
    salt and pepper

How to Make Chunky Salsa


  1. Rehydrate the Ancho chilies by boiling them in water. Drain and let cool until you can handle them. Wear gloves and clean out the seeds.
  2. In food processor add the onions, jalapenos, garlic, Ancho chiles and tomatoes. Pulse at 1 second pulses until all is minced small but not liquified.
  3. Add the tomato puree, sugar, cumin, Sazon, and the juice of 2 limes. Stir in the cilantro. Taste and adjust seasonings with salt and pepper.
  4. Place in refrigerator for at least 2 hours to let flavors marry.

Printable Recipe Card

About Chunky Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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