Chunky Salsa Recipe For Canning

There’s nothing quite like making a big batch of chunky salsa made with fresh, ripe garden tomatoes and peppers. Whether you’re preserving your summer harvest or making enough to share with family and friends, this recipe is a favorite among many for both flavor and texture.

Unlike the thin and smooth salsas, this version keeps things rustic and hearty. Every bite is full of vibrant tomatoes, crisp peppers, and just the right amount of spice.

It’s seasoned with fresh garlic, jalapeños, cilantro, and a balanced blend of vinegar, cumin, and pepper.

It is the perfect way to use up an abundance of ripe tomatoes from the garden. While canning is involved, the process is easier than it sounds – and the reward is well worth it.

Getting the Equipment Ready

Start by preparing your canning equipment. You’ll need approximately 9-10 pint-size jars. Sterilize the jars, and wash the lids and rings thoroughly in hot, soapy water. Rinse them well and set aside.

Add a jar rack to the bottom of a water bath canner and fill it with enough water to fully submerge the jars. Heat the water over medium-high heat.

Place the jars and bands in the water. Bring to a light boil. Then reduce the heat and keep them warm until needed.

Be sure to check the instructions on your canning lids on whether or not they require heating prior to canning. Many brands no longer require heating before being placed on the jars.

Now that the canning equipment is in place, it is time to make the salsa!

Chunky Salsa Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 10 pounds ripe tomatoes
• 2 large onions
• 6 to 7 garlic cloves
• 4 jalapeño peppers
• 2 large green bell peppers
• 2 cups tomato puree or tomato sauce
• 1½ cups tomato paste
• 1¼ cup apple cider vinegar
• 2½ teaspoons ground cumin
• ½ cup chopped fresh cilantro
• 2½ teaspoons ground black pepper
• 2½ tablespoons coarse pickling or Kosher salt
• ¼ cup granulated sugar (optional*)

Preparing the Chunky Salsa Ingredients

Start by preparing the tomatoes. To remove their skins, bring a large pot of water to a boil – the same pot you’ll later use to cook the salsa.

Use a paring knife to make a small “x” at the base of each tomato. Working in small batches, place a quarter of the tomatoes into the boiling water for one minute.

Then, use a slotted spoon to transfer them immediately into a bowl or sink filled with ice-cold water. Once they’re cool enough to handle, the skins should peel off easily. Set the peeled tomatoes aside and repeat the process until all are done.

Next, slice the skinned tomatoes into wedges – about eight per tomato (depending on the size of the tomato). Scoop out the seeds and remove the cores. Dice any large wedges into 1 inch pieces. Then place all the prepared tomatoes back into your large pot or Dutch oven.

Prepare The Onions, Garlic & Peppers

Now move on to the onions and garlic. Peel and dice enough onions to make three cups (roughly two large onions). Peel and finely mince the garlic cloves – you’ll need about ¼ cup in total. Add both the chopped onions and minced garlic to the pot with the tomatoes.

Wash and core the bell peppers. Remove all seeds and dice them until you have between 1¾ to 2 cups of green bell pepper.

For the jalapeños, be sure to wear gloves during prep to avoid skin irritation. After coring and removing the seeds, finely dice the peppers until you have about ½ cup.

Jalapeño heat levels can vary, so it’s a good idea to taste a small piece and adjust how much you use based on your preference for spice.

Add both types of peppers to the tomato mixture in the pot.

Next stir in the tomato puree and tomato paste. Then add the apple cider vinegar, cumin, chopped cilantro, salt, and black pepper. Mix everything together until the ingredients are evenly distributed.

Cooking the Chunky Salsa

With everything in the pot, bring the salsa to a full boil over high heat, then reduce and simmer for 10 minutes. Stir occasionally to prevent sticking or scorching on the bottom. Once the salsa is ready, taste it and adjust the seasoning.

If the tomatoes seem too acidic or the salsa tastes slightly bitter, this is the perfect time to stir in the optional sugar. Add a tablespoon at a time until you’re happy with the flavor.

Make sure the salsa is piping hot and well mixed before you start filling the jars.

Canning the Salsa

To begin the canning process, use a jar lifter to remove two sterilized jars from the water and place them upright on a clean towel.

Set the funnel into the first jar and use a ladle or measuring cup to ladle hot salsa into it. Make sure to stir the salsa between scoops so each jar gets an even distribution of chunky vegetables and liquid. Fill each jar until there’s a ½-inch space between the salsa and the rim.

Once both jars are filled, use a plastic utensil to release any trapped air bubbles. Then wipe the rims clean with a damp washcloth to ensure a proper seal.

Place a lid on each jar and then secure it with a ring, tightening it only until it’s fingertip tight. Be sure not to over-tighten.

Using jar lifters, place the filled jars in the canner, spacing them so they don’t touch. Continue the process with the remaining jars, working two at a time.

When the canner is full, make sure the water covers the tops of the jars by at least one inch. If necessary, add more boiling water from a kettle. Bring the water to a full rolling boil, then process the jars for 15 minutes, adjust for altitude as necessary. Maintain the boil throughout the entire processing time.

After 15 minutes, turn off the heat and let the jars sit undisturbed for 5 minutes. Use the jar lifter to carefully remove the jars and place them on a towel-lined counter to cool. You’ll hear the satisfying “pop” of the lids sealing as they cool. Leave the jars undisturbed for 12 to 24 hours.

Check For Proper Sealing

Once all jars have cooled, check that each lid has sealed by pressing down on the center. If it doesn’t flex up and down, the jar is sealed. Any unsealed jars should be stored in the refrigerator and used within a few days.

This chunky salsa recipe is great for canning, and the flavors only get better with time. Once you confirm that the jars have a proper seal, store in a cool, dark pantry for up to a year. (See Related Article: How To Safely Store Canned Jars).

Whether you’re topping tacos, scooping with tortilla chips, or using it in a slow cooker recipe, this chunky salsa is a great addition to your pantry shelf. It’s packed with fresh flavor and a chunky texture that makes every bite satisfying.

ENJOY!

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