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Homemade Chunky Salsa

Marybeth Feutz
This Homemade Chunky Salsa is fun to make. And when you can it, you'll have summery salsa all year long. Well, as long as it lasts, anyway!
5 from 3 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 5 pints



  • Blanch whole tomatoes in boiling water for 2-4 minutes, until skins crack and are easy to remove.
  • Immediately transfer hot tomatoes into ice water, and let sit for 3-5 minutes. Peel tomatoes (skins should easily slip off), cut out cores, and chop to the desired size.
  • In a large non-reactive stock pot, combine chopped tomatoes, salsa mix, vinegar, onion, and bell pepper.
  • Bring to a boil; then reduce heat and simmer for 10 minutes, stirring occasionally.
  • Carefully transfer hot salsa to prepared canning jars.
  • Refrigerate and serve cold. Or can according to manufacturer recommendations.
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