Are you ready for a delicious chunky salsa recipe that has won awards? This recipe is a great way to put to use you late summer garden produce and make you feel like you’re eating garden fresh vegetables well into winter.
After working, living, surfing, online for 12 years now (it’s true, I haven’t had a real job since 1995 and no husband to pay my way either!), I’ve grown sick and weary of all the bad recipes on the web. If you’re ever interested, I’ll tell you why all those bad recipes exist online and how the site owners make thousands of dollars a month from them – at your expense of time and waste of food.
I’m not into that. GoodByeCityLife is here to make sure you get the best result in the least time at the lowest cost. Now it may be true that freshly chopped chunky salsa is one of my favorite meals during the summer months, when winter rolls around I’m missing the convenience of the garden. This recipe won my heart with a taste so incredible if I closed my eyes when I ate it I’d swear it was fresh from the garden. So without further ado, here is my favorite chunky salsa recipe that has never let me down.
This award winning chunky salsa recipe is from from the Utah State University Extension Service and was voted "the salsa with the best taste in all their tests". Also, the Extension Service says this is a "safe" recipe to use for home canning (a lot of "good old recipes" just dont pass the safety test for home use in today’s modern age).
Chunky Salsa Recipe
Makes 8 pints
- 3 quarts chopped slicing tomatoes
- 3 cups chopped onions
- 6 Jalapeno peppers, seeded and finely chopped
- 4 long green chili peppers, seeded and chopped
- 4 cloves garlic, finely chopped
- 2 12-ounce cans tomato paste
- 2 cups bottled lemon juice
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon ground cumin (optional)
- 2 tablespoons oregano leaves (optional)
- 1 teaspoon black pepper
- Chop everything into small pieces in your food processor.
- Combine all ingredients in a large saucepan.
- Bring entire salsa mixture to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Ladle hot chunky salsa into sterilized pint jars, leaving ½-inch head space.
- Adjust lids and process in boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001 6,000 feet; 25 minutes above 6,000 feet.
Shelf Life of This Chunky Salsa Recipe
Store jars in a cool, dark place and consume within one year.