Chunky Salsa

Chunky Salsa - Canning

AuthorDelphineousCategory, , DifficultyIntermediate

Yields80 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

This mild-to-medium salsa recipe has just the right zest to go with its sweetness; perfect for salsa lovers that prefer flavor over heat. A few preparation options are given within the instructions. Yields Ten 8-oz jars.

 6 lbs Tomatoes
 3 Annaheim Peppers (3 peppers is about .25 lbs)
 3 Poblano Peppers (3 peppers is about .6 lbs)
 2 cups Apple Cider Vinegar
 2 Red Bell Peppers
 12 oz Tomato Paste
 0.50 cup Sugar
 0.50 cup Lemon Juice
 2 tbsp Dry Cilantro (2 Tbsp dry is about 1/2 cup fresh)
 1 tbsp Chopped Garlic
 4 tsp Cumin powder
 3 tsp Sea Salt
 2 tsp Dry Oregano
 2 cups Chopped Onions (1.5 cups dehydrated is about 2 cups fresh)

Nutrition Facts

Serving Size 2 tablespoons

Servings 80


Amount Per Serving
Calories 22
% Daily Value *
Total Fat .2g1%
Saturated Fat 0g
Cholesterol 0mg
Sodium 86mg4%
Potassium 172mg5%
Total Carbohydrate 4.9g2%
Dietary Fiber .9g4%
Sugars 3.5g
Protein .7g2%

Calcium 1%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Mild Salsa - Cut the Anaheim and Poblano peppers into halves. Remove the stems and seeds. Lightly oil and roast in the oven at 350F for 20 minutes. Cool them and then chop.
Medium Salsa - Chop the Anaheim and Poblano peppers; do not roast or remove seeds.

Halved and Oiled Peppers

2

Blanche and peel the tomatoes. Be sure to score the skins of the tomatoes to help.

Peeled Tomatoes

3

Core and chop the tomatoes. Doing this by hand allows you to control the chunk sizes.
We usually cut the tomatoes into quarters and put into our food processor with the chopping blade and use very short pulses. Be careful not to puree the tomatoes.

Quartered Tomatoes

4

Chop onions or begin re-hydrating dried onions.

5

Chop bell peppers and begin combining ingredients (except tomato paste) into a large pot.
For an extra kick, add a little (teaspoon or two) of your favorite hot sauce, like Cholula.

6

Simmer for 30 minutes and then add the tomato paste. Stir frequently.

7

Begin heating the canning pot while the salsa continues to simmer.
(about another 10-15 minutes)

8

Ladle the salsa into hot jars, leaving about half-inch of head space.

9

Process the filled jars in hot water bath for 15 minutes.

 

Ingredients

 6 lbs Tomatoes
 3 Annaheim Peppers (3 peppers is about .25 lbs)
 3 Poblano Peppers (3 peppers is about .6 lbs)
 2 cups Apple Cider Vinegar
 2 Red Bell Peppers
 12 oz Tomato Paste
 0.50 cup Sugar
 0.50 cup Lemon Juice
 2 tbsp Dry Cilantro (2 Tbsp dry is about 1/2 cup fresh)
 1 tbsp Chopped Garlic
 4 tsp Cumin powder
 3 tsp Sea Salt
 2 tsp Dry Oregano
 2 cups Chopped Onions (1.5 cups dehydrated is about 2 cups fresh)

Directions

1

Mild Salsa - Cut the Anaheim and Poblano peppers into halves. Remove the stems and seeds. Lightly oil and roast in the oven at 350F for 20 minutes. Cool them and then chop.
Medium Salsa - Chop the Anaheim and Poblano peppers; do not roast or remove seeds.

Halved and Oiled Peppers

2

Blanche and peel the tomatoes. Be sure to score the skins of the tomatoes to help.

Peeled Tomatoes

3

Core and chop the tomatoes. Doing this by hand allows you to control the chunk sizes.
We usually cut the tomatoes into quarters and put into our food processor with the chopping blade and use very short pulses. Be careful not to puree the tomatoes.

Quartered Tomatoes

4

Chop onions or begin re-hydrating dried onions.

5

Chop bell peppers and begin combining ingredients (except tomato paste) into a large pot.
For an extra kick, add a little (teaspoon or two) of your favorite hot sauce, like Cholula.

6

Simmer for 30 minutes and then add the tomato paste. Stir frequently.

7

Begin heating the canning pot while the salsa continues to simmer.
(about another 10-15 minutes)

8

Ladle the salsa into hot jars, leaving about half-inch of head space.

9

Process the filled jars in hot water bath for 15 minutes.

Chunky Salsa

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