Chunky Tomato Salsa

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 125ml (2 cup) canning jars
  • About This Recipe

    “This salsa has a very nice flavor & isn’t too hot if you omit the jalapeno seeds. It’s great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you’ll end up with mushy veggies. Wear gloves when handling the hot peppers.”


  • 12cupsskinned tomatoes, chopped and drained well( approx 15 lbs)
  • 3cupschopped sweet red peppers
  • 3cupschopped sweet green peppers
  • 3cupschopped jalapeno peppers( include seeds if you like it very hot)
  • 3cupschopped onions
  • 1cupgranulated sugar
  • 1headgarlic, minced
  • 3teaspoonssalt
  • 4 1/2 cupscider vinegar
  • 2 (5ounce) cans tomato paste
  • Directions

  • In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
  • Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
  • Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
  • Reviews

  • “We made a very scaled down version of this today. The purpose was to see if this was a good tasting salsa for this years canning. Well, we WILL be canning this!! It is SO good. We did leave the seeds out, because we don’t like it real hot. We were looking for flavor, and we found it. This is delicious!! Thanks for the recipe!!”

  • “This recipe has way too much vinegar!If I try it again I will use 1/2 c. of regular vinegar, not cider.I am surprised people liked this recipe.”

  • “This is a great salsa recipe! Everyone who tried it loved it! I let it simmer on very low alonger than an hour and the vinegar taste mellows. I also added a little more sugar. This a keeper in my family, for sure!”

  • “Beautiful Salsa – -a little on the vinegary side, but nothing a little adjustment can’t fix.Used Orange Hybrid tomatoes also to add a little extra color.”

  • “I have been canning this salsa for the past couple years with rave reviews.All my friends want to recipe.I use only a cup or so of jalapeno peppers and use hot banana pepppers for the rest of my “heat”.I sometimes use sweet banana peppers in place of some of the green and red peppers – just whatever is growing good in the garden.Thanks for a great recipe!”

  • “I scaled this right down, and found that it was far too vinegary. Almost metallic. Maybe when scaling down to have to reduce the proportion of vinegar even further, but I think it could’ve done with about half of what I put in. It was pretty much all I could taste.”

  • “I thought this might be too sweet but when my friends came over they loved it.I didn’t have any jalapeno peppers but I did have a few habanero peppers.I was too scared to use more than one but afterwards I felt like I could have used two. This wasn’t too spicy.Next time I will use some cilantro too because everyone I know likes it. Thanks for helping me use up my millions of tomatoes.”