When it comes to salsas, my mom and I are of the mind that the chunkier it is, the better. Ironically, we don't usually eat salsa with tortilla chips - in fact, our favourite dipper is carrot sticks (but fajitas and tacos get a good dollop too!). Like most things, I favour a good dose of spice in my dip, as long as the peppers aren't so overpowering that I can't taste it! This particular batch really played to my personal tastes, blending fresh Summer tomatoes, four types of pepper and a good whack of garlic into a dippable but still chunky mixture. Not only have we been loving it on our Tex-Mex dinners, but I even incorporated some of it into soup - stay tuned for that one!
Shared with Shaina's "Let's Burn This Candle" and Beat Cancer Recipe Roundup
Medium-Hot Chunky Salsa
Makes 3 1/2 pints, 28 (1/4 cup) servings
8 large tomatoes, chopped
1 large red onion, diced
1 large green pepper, diced
3 hot cherry (or jalapeno) peppers, seeded and diced
1 Thai or serrano chili, seeded and minced
10 cloves garlic, minced
½ cup cider vinegar
1 can (6 oz) tomato paste
¼ cup water
3 tbsp minced fresh oregano
3 tbsp fresh thyme leaves
½ tsp cumin
¼ tsp ancho chili powder
1 tsp kosher salt
pinch raw sugar (optional)
- Preheat the broiler to HI and line two baking sheets with parchment.
- Place the tomatoes (cut side down) on the sheet and broil for 5-10 minutes, until the skins blacken. Pinch off the skins and coarsely chop.
- Combine all the ingredients in a deep pot and place over high heat.
- Bring to a boil, then reduce heat and cook 20 minutes, stirring occasionally.
- Spoon into jars and process in a hot waterbath for 20 minutes.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 93.0 mg
Total Carbs: 4.6 g
Dietary Fiber: 1.1 g
Protein: 0.9 g