Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chunky Tomato Salsa Recipe
    Lost? Site Map

    Chunky Tomato Salsa

    Chunky Tomato Salsa. Photo by mary winecoff

    1/1 Photo of Chunky Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    M&Mers's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    500ml ( ...

    Units: US | Metric

    • 12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
    • 3 cups chopped sweet red peppers
    • 3 cups chopped sweet green peppers
    • 3 cups chopped jalapeno peppers (include seeds if you like it very hot)
    • 3 cups chopped onions
    • 1 cup granulated sugar
    • 1 head garlic, minced
    • 3 teaspoons salt
    • 4 1/2 cups cider vinegar
    • 2 (5 ounce) cans tomato paste


    1. 1
      In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
    2. 2
      Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
    3. 3
      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.

    Ratings & Reviews:

    • on June 06, 2002


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2009


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chunky Tomato Salsa

    Serving Size: 1 (5444 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 183.3
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 787.0 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 5.9 g
    Sugars 29.6 g
    Protein 4.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites