Over the past week, I’ve been looking for the perfect salsa recipe for canning, and I think I finally found it. I stumbled upon Tim J Turner’s Youtube channel and found a video for, “Canning and Sharing a Thick Salsa Recipe.” I adjusted the recipe a bit, and the result was amazing! It produced a slightly sweet, a tad bit spicy, thick salsa—perfect for your next potluck or date night in. I’m so excited to share this Recipe: Thick & Chunky Garden Salsa.
As you know, I planted a garden this year, and I may gone a bit overboard with tomatoes. I don’t even like tomatoes that much. Luckily, I do love pasta sauce and salsa. What better way to put all those cherry and vine tomatoes to use than to make a bunch of sauces and salsas ahead of time?
Chips and salsa is such a feel good party food. It’s perfect for game night, football season, and so many other get togethers. Now I’m ready for fall with eight cans of homemade salsa! It has just the right amount of heat, and it’s a tad bit sweet. That means it will satisfy a variety of food palates! This salsa pairs really well with veggie tacos and simple rice bowls. Impress your friends at your next get together. Bring along some homemade Thick & Chunky Garden Salsa!
Cheers and happy snacking!
* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. All opinions are my own. I only work with companies and brands I personally support.
Thick & Chunky Garden Salsa
***Please feel free to share widely, just give me some credit or a link back
Prep/ Post Time: ~30-60 minutes; Cook Time: 30 minutes; Yield: 8 – 16 oz ball jars
- ~10 pounds/ 14 cups, cored and chopped tomatoes (I used both cherry and vine on)
- 3 cups, red onion, diced
- 3 cups, green peppers, chopped
- 1 cup, miscellaneous peppers (I used cubanelle and yellow peppers)
- 5, jalapeños, seeded, minced
- 6 large cloves garlic, minced
- 12 oz. tomato paste (2 cans)
- 1.5 cups, white vinegar
- 3 tsp., ground cumin
- 6 tsp., dried oregano
- 2 tsp., dired basil
- 2 tsp., cayenne pepper
- 3 tsp., salt
- 2 tsp., pepper
- Sanitize your ball jars in a large stainless steel pot or “canner.”
- (If using a pot on the stove, simply place the cans in the pot once the water is hot, but not boiling. Let it come to a boil and boil for 10 minutes. Remove the jars and set on a heat safe rack.)
- In another large stainless steel pot, combine all of the ingredients.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer for about 30 minutes.
- Ladle the salsa into jars, leaving an inch of headspace.
- Wipe the jar rims with a clean rag and attach the lids using a magnetic gripper.
- Place the jars back in the pot of warm water. The water lever should just cover the jars.
- Bring to a boil and process for 20 minutes.
- Remove jars and let them cool before adding the date and storing.