Medium-Hot Chunky Salsa

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 20.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.0 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.9 g

View full nutritional breakdown of Medium-Hot Chunky Salsa calories by ingredient


Introduction

If you're in the salsa game for the chunks and zip, this one is perfect for you! Can a batch over the summer from your garden's produce and you'll be able to dip to your heart's content all year long. If you're in the salsa game for the chunks and zip, this one is perfect for you! Can a batch over the summer from your garden's produce and you'll be able to dip to your heart's content all year long.
Number of Servings: 28

Ingredients

    8 large tomatoes, chopped
    1 large red onion, diced
    1 large green pepper, diced
    3 hot cherry (or jalapeno) peppers, seeded and diced
    1 Thai or serrano chili, seeded and minced
    10 cloves garlic, minced
    ½ cup cider vinegar
    1 can (6 oz) tomato paste
    ¼ cup water
    3 tbsp minced fresh oregano
    3 tbsp fresh thyme leaves
    ½ tsp cumin
    ¼ tsp ancho chili powder
    1 tsp kosher salt
    pinch raw sugar (optional)

Directions

Preheat the broiler to HI and line two baking sheets with parchment.
Place the tomatoes (cut side down) on the sheet and broil for 5-10 minutes, until the skins blacken. Pinch off the skins and coarsely chop.
Combine all the ingredients in a deep pot and place over high heat.
Bring to a boil, then reduce heat and cook 20 minutes, stirring occasionally.
Spoon into jars and process in a hot waterbath for 20 minutes.

Serving Size: Makes 3 1/2 pints, 28 (1/4 cup) servings

Number of Servings: 28

Recipe submitted by SparkPeople user JO_JO_BA.