Recipe: Best Home Canned Thick and Chunky Salsa

Sep 29, 2012 by     351 Comments    Posted under: Gardening, Other Recipes, Recipes
Best Home Canned Thick and Chunky Salsa

Best Home Canned Thick and Chunky Salsa

I love home canned salsa, especially when made from fresh garden tomatoes and peppers out of my garden. But I’ve always been frustrated with these salsas always being runny and thin, even if the recipe calls it chunky. I’ve also been disappointed with the strong vinegar flavor that most home-canned recipes usually have. Comparatively, the store bought stuff is always really thick and chunky, and never has much of a vinegar flavor, but inevitably, it never has a really good fresh tomato flavor. It’s been a lose lose battle for me between store bought and home-canned salsas for years.

Well I’m proud to say that that war has finally come to an end. I recently found a recipe in a canning magazine which provided the best of home-canned and store bought salsas. They simply called it, “Chunky Homemade Salsa.” I’ve tweaked it a bit, added a little extra, and renamed it to be more appropriately named, “Best Home Canned Thick and Chunky Salsa.”

Ingredients to Make a Perfect Home-Canned Salsa

  • 8 pounds ripe tomatoes
  • 1 1/2 cups chopped (seeds and all) fresh Anaheim chile peppers (roughly 3)
  • 1/2 cup chopped yellow bell pepper (for color)
  • 1/2 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)
  • 1/2 cup snipped fresh cilantro (roughly 1/2 bunch)
  • 1/2 cup fresh squeezed lime juice (about 3 large limes)
  • 1/2 cup white vinegar
  • 3 oz tomato paste
  • 5 cloves garlic, minced (roughly 1/2 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
  • 1/2 tablespoon paprika

How to Make a Great Thick Homemade Salsa

If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. There’s about 1.5 hours of prep time, plus around 2 hours of cooking time from start to finish. Because of this, I strongly encourage you to double or triple the recipe and just make a day out of it.

Each batch makes roughly 5 pints of super flavorful and very thick salsa.

Once you’ve dedicated your day to this cooking task (so very worth it), here’s the steps to follow in making your salsa:

  1. Wash tomatoes. Remove stems and cores with a knife. Bring at least 4 inches of water to a boil in a large kettle. 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. Immediately dip tomatoes into cold water, and drain in a colander. Slip off the skins, and discard. Coarsely chop the tomatoes; 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)

    Strain Tomatoes

    Strain Tomatoes

  2. 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. 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.
    Boil and Simmer Tomatoes

    Boil and Simmer Tomatoes

  3. Add tomato paste, lime juice, and vinegar. Stir until tomato paste is completely incorporated. The cooked tomatoes will thicken nicely from the added paste.
    Thickened Tomatoes

    Thickened Tomatoes

  4. Add remaining ingredients. Return mixture to boiling, then reduce heat to a simmer. Simmer, uncovered, for 10 minutes. Remove from heat.
    Add Remaining Salsa Ingredients

    Add Remaining Salsa Ingredients

    Simmer Salsa

    Simmer Salsa

  5. While salsa is simmering, prepare your pint canning jars and hot water bath canner.
    Making Salsa

    Making Salsa

  6. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
  7. Process filled jars in a boiling-water canner for 15 minutes (start timer when water returns to boiling). Remove jars from canner, then cool them on cooling racks or on a towel on the counter.
    Salsa in Water Bath Canner

    Salsa in Water Bath Canner

    Best Home Canned Thick and Chunky Salsa 3

    Best Home Canned Thick and Chunky Salsa 3

Makes about 5 pints.

*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.

Best Home Canned Thick and Chunky Salsa 2

Best Home Canned Thick and Chunky Salsa 2

Recipe by Jothan Yeager, September 2012

 

The Bald Gourmet finds a great thick salsa recipe, and makes it better with a few bald modifications.

 

5.0 from 69 reviews

Recipe: Best Home Canned Thick and Chunky Salsa
 
Prep time

Cook time

Total time

 

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!
Author:
Recipe type: Salsa
Cuisine: Mexican
Servings: 5 Pints

Ingredients
  • 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

Instructions
  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.

Notes
*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.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.