Overhead photo of a white bowl filled with chunky salsa and has tortilla chips scattered around.
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5 from 3 votes

Chunky Salsa Recipe

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 Ounces
Calories 10kcal
Author Ginny McMeans

Ingredients

  • 24 ounces fresh tomatoes that measure about 1 1/2 lbs.
  • 8 ounces white onion, diced
  • 2 cloves garlic, minced or chopped very finely
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black 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.

Nutrition

Serving: 2Ounces | Calories: 10kcal | Carbohydrates: 1g | Sodium: 37mg | Potassium: 65mg | Vitamin A: 180IU | Vitamin C: 3.5mg | Calcium: 9mg | Iron: 0.2mg