Spicy meets sweet in this chunky homemade salsa! With a slight smoky kick, this is sure to be a crowd pleaser at your next get together!
The garden is definitely a happy place of mine. It’s incredibly rewarding to get fruits and veggies back out of all the time you put in to grow the plants! It’s definitely the little things like that that count!
As the season progresses, oftentimes I get swamped with more fresh produce than I know what to do with!
The best solution? Freeze or can the excess produce to enjoy during the off-season months! This year turned out be a perfect year for an endless amount of tomatoes. To save some of those tomatoes for another day, they were turned into chunky homemade salsa, spaghetti sauce, and tomato juice.
Below I’ve shared my recipe for chunky homemade salsa, as well as some of the essential items needed to make it!
TO MAKE THE SALSA YOU’LL NEED:
- Tomatoes: I think it can go without saying that you will need tomatoes for this recipe! You can tweak the recipe down to size to fit however big or small of a batch you want to make. But be sure to have plenty of tomatoes regardless.
- Peppers & Onions: This goes back to personal preference. I prefer to add in onions, green peppers, and especially jalapenos to the salsa. The jalapenos will give it a kick, and the onions and green peppers provide additional flavor and chunkiness to this chunky salsa.
- Spices: Just like the tomatoes, adding in spices is a necessity!
- Vinegar: Vinegar will give the salsa a little additional kick and acidity for canning.
- Brown Sugar: Adding some sugar to the recipe will help to balance out the spiciness of the jalapenos and the bit of the vinegar.
- Liquid Smoke: Full confession….the first time I tried to make this batch of salsa, I got sidetracked and started scorching my batch of salsa! After transferring the salsa to a scorch free pot and adding new tomatoes, jalapenos, brown sugar, and vinegar to the batch, the salsa ended up with a “smoky” flavor. My husband thought it was the best thing since sliced bread, so re-creating a smoky flavor is a must for me!
To put this beauty of a batch of salsa together, combine your diced tomatoes, veggies, spices, brown sugar, vinegar, and liquid smoke in a large stock pot over medium high heat.
Be sure to stir through the mixture every few minutes to make sure nothing is scorching on the bottom!
Cook the salsa down until it reaches your desired thickness and until all vegetables are soft. Now the salsa is ready to can!
FOR CANNING SALSA YOU’LL NEED:
Once you’ve made your salsa, you’re almost there!
All that’s left is to water bath you’re prepared pints to fully preserve all of your bounty! Canning may sound difficult BUT don’t overthink it! It’s actually an easy process.
To get started canning, you’ll need a few basic pieces of equipment:
The basics of water bath canning is to simply place your prepared pints (or quarts) into boiling water in a water bath canner (or a large stock pot if you don’t have a water bath canner). You should have 1-2″ of water above the jars in the canner. So you may need to add or take out water accordingly.
After jars are placed in boiling water, continue boiling or processing for a set amount of time, depending upon what you’re preserving. For salsa, process about 15-20 minutes.
If you’re new to water bath canning, check out these 7 Tips for Water Bath Canning!
DON’T WANT TO MISS A THING?
Chunky Homemade Salsa
- 1 large stock pot (10-12 quart capacity)
- 1 water-bath canner (21.5 quart capacity)
- 40 cups diced tomatoes skins can be left on
- 5 green bell peppers, diced
- 2 large onions, diced
- 10-12 jalapenos, diced
- 4 tsp garlic powder
- 2 cups brown sugar
- 2 cups apple cider vinegar
- 4 tbsp salt
- 2 tbsp black pepper
- 4 tbsp liquid smoke
- Dice tomatoes into medium sized chunks with skins on. Pour tomatoes into a the large stockpot.
- Add remaining diced vegetables and seasonings. Stir to combine.
- Bring to a boil over medium-high heat. Stirring occasionally so tomatoes don't burn or stick to the bottom of the pot.
- Continue to cook salsa down until desired thickness is reached. I usually cook it down about 4 hours.
- While salsa is cooking down, wash and sanitize jars, lids, and jar rings.
- Once salsa is at desired chunky thickness, pour into prepared jars, leaving about a 1 inch head space between salsa and the top of the jar.
- Place warm jar lids on jars. Screw jar rings over lids and finger tighten.
- Now you're ready to water bath the prepared jars!