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Chunky Homemade Salsa

Prep Time30 mins
Cook Time4 hrs
Course: Appetizer
Cuisine: Mexican
Keyword: chunky salsa, homemade salsa, how to make salsa, smokey salsa, water bath canning
Servings: 11 pints


  • 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!