The best Chunky Salsa Recipe is here! And this recipe is healthy, fresh, easy, and full of flavors.
Course Sauces, Dressings, Condiments
Cuisine Mexican Style
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 32Ounces
Calories 10kcal
Author Ginny McMeans
Ingredients
24ouncesfresh tomatoes that measure about 1 ½ lbs.
8ounceswhite onion, diced
2clovesgarlic, minced or chopped very finely
1tablespoondried basil
2teaspoonsdried oregano
½teaspoonsea salt
⅛teaspoonblack pepper
Instructions
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 above.
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 saucepan heat 3 tablespoons water to a mild boil. It happens quickly. Turn down the heat.
Saute the onion about 8 minutes or until translucent.
Add the garlic, basil and oregano. Stir 1 minute.
Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 5 minutes, uncovered, stirring occasionally.
Notes
You can freeze any extra salsa in 4-ounce or 8-ounce freezing jars you also have the choice to can this salsa.