Thick & Chunky Garden Salsa

Garden Salsa

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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


  1. 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.)
  2. In another large stainless steel pot, combine all of the ingredients.
  3. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce heat and simmer for about 30 minutes.
  5. Ladle the salsa into jars, leaving an inch of headspace.
  6. Wipe the jar rims with a clean rag and attach the lids using a magnetic gripper.
  7. Place the jars back in the pot of warm water. The water lever should just cover the jars.
  8. Bring to a boil and process for 20 minutes.
  9. Remove jars and let them cool before adding the date and storing.
  10. Enjoy!