Thick & Chunky Salsa

6
Donna Graffagnino

By
@StillWild

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.

Rating:

★★★★☆ 7 votes

Comments:
Serves:
8 pints or 4 quarts
Prep:
30 Min
Cook:
4 Hr
Method:
Stove Top

Ingredients

  • 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

How to Make Thick & Chunky Salsa

Step-by-Step

  1. 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.
  2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
  3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes.

    Serve with Tortilla chips or white corn Scoops.
  4. 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.

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