Chunky Salsa


(5 votes) 3 5

Forget the jarred stuff. You won't believe how good fresh salsa tastes.

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  • 8 C. tomatoes, peeled and chopped
  • 2 C. onions, chopped
  • 2 green peppers, chopped
  • 2-3 jalapeno peppers, chopped fine
  • 2 cloves garlic, minced
  • ½ C. fresh parsley or cilantro, chopped
  • 1-5.5 oz can tomato paste
  • 3/4 C. white vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground cumin

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In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.

Makes 5 pints.

Reviews (3)

  • Good basic recipe. I addrd a couple of Thai Dragon chilies just because I like extra hot salsa. I also eliminated the cilantro because I simply hate the taste of it. Instead, I used the same amount of parsley in it's place and upped the cumin to 3/4 tsp. Great taste.

    MJWarren BC, Canada

    Flag as inappropriate AgassizLady  |  November 5, 2012

  • I don't use vinegar I use Roman tomatoes make 3 cuts in to the skin drop in boil water &slice peppers,onion,clove,or to of garlic lemon or lime juice of,boil,simmer 45-60min. put in blender skin & all,then jars,more meat on this tomatoes.Add green pepper or any thing you won't.if to hot to I add chop stew tomatoes.

    Flag as inappropriate bambijo  |  March 29, 2009

  • I used yellow peppers instead for some color. I also oly used 1 jalapeno, but added an aneheim (sorry, I can't spell). My family is wimpy when it comes to heat in salsa.

    Flag as inappropriate scampos  |  July 23, 2008

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