Chunky Tomato Salsa
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Description:
This salsa is a delightful combination of flavors, striking a perfect balance between tangy tomatoes, savory onions, and aromatic garlic, with just the right amount of sweetness from granulated sugar and a hint of acidity from cider vinegar. It’s versatile enough to appeal to a wide range of taste buds, offering a mild heat that can be easily adjusted by controlling the amount of jalapeno seeds used. Perfect for utilizing fresh produce from your garden, this recipe can also be adapted for those without access to homegrown vegetables. The process is made simple with the help of a food processor, ensuring quick and efficient chopping, although it’s important to exercise caution and avoid overprocessing to maintain the desired chunky texture. Remember to wear gloves when handling hot peppers to protect your hands from irritation.
Recipe Category: Sauces
Keywords: Vegetable, Canadian, Low Protein, Low Cholesterol, Healthy, Free Of…, Weeknight, Canning, < 4 Hours, Easy
Ingredients:
- 12 tomatoes
- 3 onions
- 3 tablespoons granulated sugar
- 3 cloves garlic
- 3 teaspoons salt
- 1 cup cider vinegar
- 1 can (6 ounces) tomato paste
Nutritional Information (per serving):
- Calories: 183.4
- Fat Content: 0.8g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 787.1mg
- Carbohydrate Content: 40.1g
- Fiber Content: 5.9g
- Sugar Content: 29.6g
- Protein Content: 4.3g
Servings: Makes approximately 12 500ml (2 cup) canning jars
Recipe Instructions:
- In a REALLY large, heavy pot (a corn pot works well for this), combine all the ingredients: tomatoes, onions, granulated sugar, garlic, salt, cider vinegar, and tomato paste.
- Bring the mixture to a boil over medium heat, then reduce the heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until the salsa has thickened to your desired consistency.
- For those planning to store the salsa long-term, such as when making a large batch, it’s recommended to use a hot water bath canning method: carefully ladle the hot salsa into sterilized canning jars, leaving about 1/2 inch of headspace. Wipe the jar rims clean, then place lids and screw bands on the jars just until fingertip-tight. Process the jars in a boiling-water canner for 20 minutes (adjusting for altitude if necessary).
- If making smaller batches, the salsa can also be frozen for use within one month. Simply allow the salsa to cool completely before transferring it to freezer-safe containers, leaving some space for expansion.
Enjoy this chunky tomato salsa as a vibrant accompaniment to tortilla chips, tacos, grilled meats, or as a flavorful topping for salads or baked potatoes. Its homemade goodness and versatile nature make it a staple condiment that’s sure to become a favorite in your kitchen! 🍅🌶️
