Chunky Tomato Salsa is here! A healthy salsa that doubles as a condiment. Dip it, layer in tacos, roll up in burritos and stir into Spanish rice.
I might be bragging a little but Chunky Tomato Salsa is the best salsa I have ever had. It has such flavor that I want to use it in everything. It isn’t spicy and that’s one reason why it’s so versatile.
You can use it for any recipe that calls for a tomato sauce and if the recipe wants onion too – just skip it. The onion is already in here. And then again if you do want it spice go ahead and add a jalapeno into the food processor.
I love to add it to precooked rice for a simple but wonderful side dish. If you don’t want it as spicy as jalapeno then add another 1/4 teaspoon of black pepper instead. It’s amazing how much spicier the sauce is with only that much. That’s what I do sometimes. It’s that easy.
The way to peel tomatoes is by flash dipping then into boiling water. It literally takes just seconds. The water is boiling and you carefully drop in your tomatoes one at a time. By the time you get the last one in it is time to take the first one out.
The skin usually splits all by itself but you may have to make a small slit using a paring knife. It will peel from there. Let them cool for a couple of minutes and then just pull away the skin. I also like to cut out the top of the core.
The sauce is also better cooked than served fresh. It blends all of the flavors and you also have the added flavor of caramelized onions. Layers of flavors.
Now if you’re looking for an uncooked tomato recipe you’ll have to try Homemade Tomato Bruschetta. It is traditionally used as an Italian appetizer on little crostini toasts. I also use that one as a dip.
Use this Chunky Tomato Salsa in just about any way you can think of. I froze my extra in 4 oz. freezing jars because we have a household of two. One jar is also a perfect size for a salsa dip.
The Best Chunky Tomato Salsa
- 24 ounces fresh tomatoes that measure about 1 1/2 lbs. or 24 ounces
- 8 ounces yellow onion chopped
- 2 garlic cloves minced or chopped very finely
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo below.
- Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
- Cut into halves and cut out the core at the one end.
- Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
- In a large sauce pan heat 3 Tablespoons water to a mild boil. It happens quickly. Turn down the heat.
- Saute the onion about 10 minutes or until soft.
- Add the garlic, basil and oregano. Stir 2 minutes.
- Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 25 minutes, uncovered, stirring occasionally.