Recipe: Best Home Canned Thick and Chunky Salsa
Prep time
Cook time
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This amazing home-canned salsa really is thick and chunky, just like store bought salsa! it's packed full of flavor, and doesn't have a strong vinegar flavor so typical of home-canned salsas. One bite and you'll never reach for Pace again!
Recipe type: Salsa
Cuisine: Mexican
Servings: 5 Pints
  • 8 pounds ripe tomatoes
  • 1½ cups chopped (seeds and all) fresh Anaheim chile peppers (roughly 3)
  • ½ cup chopped yellow bell pepper (for color)
  • ½ cup seeded and chopped fresh jalapeno pepper (about 2-3 large), plus 1 whole pepper, chopped (seeds and all)
  • 2 cups chopped onions (about 2 large)
  • ½ cup snipped fresh cilantro (roughly ½ bunch)
  • ½ cup fresh squeezed lime juice (about 3 large limes)
  • ½ cup white vinegar
  • 3 oz tomato paste
  • 5 cloves garlic, minced (roughly ½ head)
  • 1 teaspoon cumin seeds, toasted and coarsely ground in a mortar and pestel or a coffee grinder
  • 1 teaspoon ground black pepper
  • 3 teaspoons kosher salt
  • ½ tablespoon paprika
  1. Wash tomatoes, and remove stems and cores with a knife.
  2. Bring at least 4 inches of water to a boil in a large kettle, and immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh.
  3. Immediately dip tomatoes into cold water, and drain in a colander.
  4. Slip off the skins, and discard.
  5. Coarsely chop the tomatoes, then place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out (place the colander over a large bowl if you wish to save the juice for something else).
  6. Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot. Bring to a boil, then reduce to a simmer.
  7. Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You're looking for the same consistency as a thin marinara sauce.
  8. Add remaining ingredients. Return mixture to boiling, then reduce heat to a simmer.
  9. Simmer, uncovered, for 10 minutes. Remove from heat.
  10. Ladle hot salsa into hot, sterilized pint canning jars, leaving a ½-inch headspace.
  11. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
  12. Process filled jars in a boiling-water canner for 15 minutes (start timer when water returns to boiling).
  13. Remove jars from canner, then cool them on cooling racks or on a towel on the counter.
*This salsa recipe is somewhere between mild and medium hot. You can omit some of the jalapenos if you would like more mild, or replace one or two of them with a habanero if you would like hotter.
Recipe by The Bald Gourmet at