Chunky Salsa

Chunky Salsa

Chunky Salsa

Use tomatoes and peppers from your garden to make your own home-canned salsa, as hot or as mild as you like it.

  • 10 cups peeled, seeded and chopped fresh tomatoes
  • 5 cups seeded and chopped green bell peppers
  • 2 to 2-1/2 cups seeded and chopped chile peppers
  • 5 cups finely chopped onions
  • 1-1/4 cup apple cider vinegar
  • 3 garlic cloves, minced
  • 3 tsp. salt
  • Optional, for extra hot salsa -
    1/2 to 1 tsp. Tabasco or similar hot pepper sauce - according to taste

Preparation -
Combine all the ingredients in a large stockpot. Bring a boil. Reduce heat and simmer for 10 to 12 minutes. Wipe the jars rims with a clean damp cloth. Ladle the salsa into 6 - 1 pint canning jars, leaving 1/4" headspace. Place the caps and bands on the jars. Place the filled jars in a boiling water bath canner and process for 15 minutes. Yield - about 6 pints salsa.

21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Successful Home Canning

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