thick & chunky salsa

Name: Thick & Chunky Salsa
Prep time: 30 min
Cook time: 4 h
Yield: 8
Cuisine: Spanish
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(es) green onions, sliced thin; 1 1/2 tablespoon(s) garlic, minced; 2 large bell peppers, chopped; 3 stalk(s) celery, chopped; 1/4 - 1/2 cup(s) jalapenos, seeds removed diced small; 1 teaspoon(s) oregano, dried; 1 tablespoon(s) sugar or splenda; 3 tablespoon(s) basil, dried; 3 tablespoon(s) parsley or cilantro, dried (see note); - crushed red pepper flakes to taste; - salt & pepper to taste; 1 tablespoon(s) worcestershire, lea & perrins

(7 RATINGS)

162 Pinches 6 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jan 13, 2014

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.

Rate

prep time 30 Min

cook time 4 Hr

method Stove Top

yield 8 pints or 4 quarts

Ingredients

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

How To Make thick & chunky salsa

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.

Step 2

Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
Step 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.
Step 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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