Thick Tomato Salsa Food
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
10-MINUTE CHERRY TOMATO SALSA
Serve my garden fresh cherry tomato salsa as a zesty dip with tortilla chips or as a topping for your favorite Mexican tacos, burritos, or enchiladas.
Provided by Sheila Thigpen
Categories Appetizers
Time 10m
Number Of Ingredients 8
Steps:
- Roughly chop the onion and add to the bowl of a food processor or mini chopper along with the jalapeño pepper, and garlic cloves. Pulse until the contents are finely diced.
- Add the cherry tomatoes and pulse until the salsa is the consistency you desire - I like mine a bit chunky.
- If using, add the cilantro and pulse one or two more times.
- Strain the salsa through a mesh strainer to remove the excess juices.
- Add the salsa to a bowl and add the lime, salt, and black pepper. Taste and adjust the amount of lime and salt to your liking.
- Serve immediately (or chill first if you prefer) with tortilla chips.
Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 17 g, Sodium 135 mg, Sugar 16 g
CHUNKY TOMATO SALSA
This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.
Provided by MMers
Categories Sauces
Time 1h30m
Yield 12 500ml (2 cup) canning jars
Number Of Ingredients 10
Steps:
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
Nutrition Facts : Calories 183.4, Fat 0.8, SaturatedFat 0.2, Sodium 787.1, Carbohydrate 40.1, Fiber 5.9, Sugar 29.6, Protein 4.3
CHUNKY TOMATO SALSA
I thought this was pretty good until I brought it to a family gathering and my brother and sister stood over it and ate it all, they thought it was great. I'm asked to bring it to all family gatherings. My brother grows the most beautiful organic tomatoes, so I use his whenever I can. During the winter I use canned petite diced tomatoes. I leave the skin on my tomatoes and keep the seeds in. I hand chop everything.
Provided by Christi W
Categories Vegetable
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and gently stir well.
- Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
- We eat with tortilla chips, but the possibilities are endless.
Nutrition Facts : Calories 53.6, Fat 0.3, SaturatedFat 0.1, Sodium 707, Carbohydrate 11.5, Fiber 2.5, Sugar 5.9, Protein 3.1
CHUNKY TOMATO & AVOCADO SALSA
This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.
Nutrition Facts : Calories 234 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHUNKY SALSA RECIPE FOR CANNING
Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.
Provided by Juliea Huffaker
Categories Canning
Time 1h5m
Number Of Ingredients 11
Steps:
- Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
- Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
- Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
- Chop tomatoes into large chunks, and place in a large pot.
- Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
- . Add salt, sugar and cumin powder.
- Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
- Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
- Remove air bubbles with a knife.
- Wipe jar rims clean with a clean damp cloth, or paper towel.
- Top with canning lid and rim.
- Turn heat up to high on water bath canner, and get water to a hard boil.
Nutrition Facts : Calories 14 calories, Fat 0 grams fat, Protein 1 gram grams protein, ServingSize 2 tablespoons, Sodium 120 mg milligrams sodium
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- Wash and chop the tomatoes into small cubes. Place the tomatoes face up while chopping to prevent the pieces from getting squished. Make sure to fine chop the tomatoes.
- Add chopped tomatoes into a large mixing bowl. Now, add rest of the ingredients and mix nicely. Taste and adjust the seasoning accordingly.
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- Place tomatoes in fine mesh strainer set over a large bowl and sprinkle with salt; let drain 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in medium bowl.
- In the bowl of a food processor fitted with the metal blade, process one-third of drained tomatoes until smooth. Transfer puree to bowl with onion mixture and add remaining drained tomatoes to bowl. Toss to combine. Allow salsa to sit at room temperature for 1 hour to develop flavors before serving. (Salsa can be refrigerated in airtight container for 2 days.)
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- If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have 14 to 15 cups). Place chopped tomatoes in a large colander; let stand and drain for 30 minutes.
- Transfer drained tomatoes to an 8- to 10-quart stainless-steel, enamel or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 to 1 1/2 hours or until thickened, stirring occasionally.
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- In a food processor, combine chile pieces and garlic. Cover; process with on/off turns until finely chopped, stopping and scraping down sides as needed. Cut 1 of the tomatoes into quarters. Add tomato quarters and cilantro to food processor. Pulse 4 to 6 times or until you have a coarse puree. Transfer tomato mixture to a medium bowl.
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From missvickie.com
Estimated Reading Time 4 mins
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Mexican Salsa - La Victoria Thick'n Chunky Salsa - Mild 16 oz. Perfect dipping salsa! Perfect size chunks of vine-ripened tomatoes, crisp onions and fresh jalapeno peppers make this delicious, hearty salsa stick to your chips. Mild chunky red sauce with tomatoes, chiles, onions, garlic and cilantro. La Victoria Salsas.
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How I make tomato salsa, thick like it's supposed to be. Even with cooking it for a while it had to be strained to remove some liquid but the taste....ooooh,...
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