Spicy chunky salsa is the kind of kitchen staple that doesn’t just sit on the shelf—it brings every dish it touches to life. With bold layers of flavor and a rustic, hearty texture, this homemade version far outshines the store-bought jars. Whether spooned over tacos, stirred into stews, or served with crispy tortilla chips, this salsa brings the heat and depth that only fresh, homemade ingredients can deliver.
Ingredient Breakdown
At the heart of this salsa lies an abundance of fresh vegetables. Tomatoes, the primary ingredient, offer body and natural sweetness, while green and sweet red bell peppers contribute a mellow crunch. Onions provide sharpness and depth, and celery adds an herbaceous backbone that supports the overall flavor profile without overpowering it.
Pantry staples complete the ensemble. Tomato paste enhances the body of the salsa, giving it a rich consistency that clings to chips and spreads beautifully. White vinegar injects brightness and preserves the mixture safely, while sugar softens the tang, creating balance. Canning salt, which dissolves more cleanly than table salt, ensures the seasoning doesn’t cloud the mixture or overpower the vegetables.
The spice comes from two strategic ingredients: jalapeños and hot pepper sauce. The seeded jalapeños lend a direct, fresh heat that infuses the salsa throughout. The pepper sauce, on the other hand, adds a concentrated burst of fire that lingers on the tongue. You can scale either up or down to match your heat preference, crafting a salsa that’s uniquely yours.
Step-by-Step Preparation Guide
The first step begins with blanching the tomatoes—a technique that makes peeling them effortless. Submerging them in boiling water for under a minute loosens their skins, and a quick plunge into an ice bath halts the cooking. Once dried, the tomatoes peel cleanly and are easily quartered, ready for their transformation.
Cooking the tomatoes on their own allows them to soften and release their juices. This initial simmer, uncovered for about 20 minutes, begins the process of condensing their flavor. After draining and reserving a portion of the rich tomato liquid, the tomatoes are ready to be the base for a deeply savory salsa.
Into the pot they go, joined by the chopped peppers, onions, celery, garlic, and all the remaining ingredients. Tomato paste and vinegar stir into the mix, binding everything together. Once the salsa reaches a full boil, it’s simmered gently for an hour—enough time for the flavors to develop and the mixture to thicken into a spoonable, chunky sauce.
While the salsa simmers, sterilizing the jars is crucial. Warmed in hot water and kept clean, these jars will safely hold the salsa without risk of contamination. Once filled and sealed, the jars are submerged in a water bath canner. Boiling them for 20 minutes ensures a proper seal and preserves the salsa for months of enjoyment.
Recipe Tips & Frequently Asked Questions
Tips for peeling tomatoes without a mess
Blanching is your best friend here. Don’t skip the ice bath—it stops the cooking instantly and keeps the tomato flesh intact. Always use a slotted spoon and peel over a bowl to catch juices.
How to adjust the spice level to suit your preference
For a milder salsa, reduce the number of jalapeños or omit the hot pepper sauce. If you prefer more heat, include the jalapeño seeds or swap in spicier peppers like serranos.
Preventing a watery salsa: how to drain and reduce properly
Drain the tomatoes thoroughly after the first simmer, and don’t skip simmering the full hour with the other vegetables. This reduces excess liquid and concentrates the flavors.
Storage tips for freshness and long-lasting flavor
Store sealed jars in a cool, dark place. Once opened, refrigerate and use within two weeks. Always label your jars with the canning date for easy tracking.
Can I use canned tomatoes instead of fresh?
Fresh is best for texture and flavor, but canned whole tomatoes can work in a pinch. Be sure to drain them well and adjust the simmering time accordingly.
Is it necessary to use a water bath canner for this recipe?
Yes. Since the salsa contains vegetables and low-acid ingredients, water bath canning ensures shelf stability and food safety.
How long does homemade salsa last when canned?
Properly canned salsa lasts up to one year in a cool pantry. Always check the seal before using.
Can I freeze the salsa instead of canning it?
Absolutely. Cool the salsa completely and freeze in airtight containers. Use within 3 to 4 months for the best flavor.
How do I safely adjust ingredient quantities for a smaller batch?
Use a reliable kitchen scale for precision, and maintain the vinegar-to-vegetable ratio for safe preservation. Avoid reducing the vinegar, as it plays a crucial role in acidity levels.
What to Serve With This Recipe
This salsa was born for dipping—serve it with a generous pile of tortilla chips or spoon it over nachos fresh from the oven. Its texture and bold flavor also make it a brilliant topping for tacos, quesadillas, and tostadas, bringing contrast and complexity.
For something a little different, spoon it over grilled chicken, steak, or roasted vegetables. It adds a punchy brightness that cuts through smoky or savory mains. Stir it into scrambled eggs for a Tex-Mex-inspired breakfast, or layer it into casseroles for a hidden depth of flavor.
You can also use it creatively beyond traditional fare—add a few tablespoons to sour cream or Greek yogurt for a zesty dip, swirl it into hummus, or use it as the base for a fiery marinade.
Creative Variations
Roasting the tomatoes before peeling will intensify their sweetness and bring a smoky note to the salsa. This method adds time but results in a deeper, more complex flavor profile.
Adding black beans or corn creates a chunkier, more filling version—perfect as a side dish or picnic favorite. These ingredients also add subtle sweetness and texture contrast.
For a hotter version, swap out the jalapeños for serranos or even habaneros, but tread carefully. A little goes a long way with these more aggressive chilies.
Fresh herbs can also change the character of the salsa entirely. Stir in chopped cilantro, oregano, or even flat-leaf parsley after cooking for a fresh finish.
Spicy chunky salsa is a celebration of vibrant produce and bold seasoning, preserved to savor long after the harvest has passed. It’s easy to customize, satisfying to make in large batches, and endlessly versatile in the kitchen. Whether you enjoy it as a dip, a condiment, or a hidden layer of flavor in your cooking, this salsa is a pantry essential with serious personality.
Ingredients
1 medium sweet red pepper, chopped
4 to 5 jalapeño peppers, seeded and finely chopped
1/4 cup canning salt
1 celery rib, chopped
1/2 cup sugar
2 cans (12 ounces each) tomato paste
15 garlic cloves, minced
4 medium green peppers, chopped
3 large onions, chopped
1-3/4 cups white vinegar
1/4 to 1/2 teaspoon hot pepper sauce
10-1/2 pounds tomatoes (about 35 medium)
Instructions
Bring 2 quarts of water to a rolling boil in a large Dutch oven. Working in small batches, submerge the tomatoes into the boiling water using a slotted spoon. Let them blanch for 30 to 60 seconds until the skins begin to loosen. Immediately transfer each batch to a bowl of ice water to stop the cooking process. Once cooled, drain and pat the tomatoes dry with a clean kitchen towel. Peel the skins, cut each tomato into quarters, and transfer to a large stockpot.
Cook the peeled tomatoes over medium heat, uncovered, for 20 minutes to soften and release their juices. Drain the cooked tomatoes and reserve 2 cups of the liquid. Return the drained tomatoes to the pot.
Add the green peppers, sweet red pepper, onions, celery, garlic, jalapeños, tomato paste, vinegar, sugar, canning salt, hot pepper sauce, and the reserved tomato liquid to the pot. Stir well to combine all ingredients. Bring the salsa mixture to a vigorous boil, then reduce the heat to low. Let the mixture simmer uncovered for 1 hour, stirring frequently to prevent sticking and ensure the flavors meld evenly.
While the salsa is simmering, prepare 10 clean 1-pint canning jars by warming them in hot water. Once the salsa is ready, ladle the hot mixture into the jars, leaving 1/2 inch of headspace at the top. Run a spatula or knife along the inside edges to remove any air pockets and adjust the headspace if necessary by adding more salsa.
Wipe the rims of the jars with a damp, clean cloth to ensure a proper seal. Place the lids on each jar and screw on the bands until they are fingertip tight.
Carefully place the filled jars into a water bath canner filled with simmering water, ensuring they are fully submerged. Bring the water to a boil and process the jars for 20 minutes. Once done, remove the jars and set them on a towel-lined surface to cool completely.
Spicy Chunky Salsa Recipe
Ingredients
- 1 medium sweet red pepper chopped
- 4 to 5 jalapeño peppers seeded and finely chopped
- 1/4 cup canning salt
- 1 celery rib chopped
- 1/2 cup sugar
- 2 cans 12 ounces each tomato paste
- 15 garlic cloves minced
- 4 medium green peppers chopped
- 3 large onions chopped
- 1-3/4 cups white vinegar
- 1/4 to 1/2 teaspoon hot pepper sauce
- 10-1/2 pounds tomatoes about 35 medium
Instructions
- Bring 2 quarts of water to a rolling boil in a large Dutch oven. Working in small batches, submerge the tomatoes into the boiling water using a slotted spoon. Let them blanch for 30 to 60 seconds until the skins begin to loosen. Immediately transfer each batch to a bowl of ice water to stop the cooking process. Once cooled, drain and pat the tomatoes dry with a clean kitchen towel. Peel the skins, cut each tomato into quarters, and transfer to a large stockpot.
- Cook the peeled tomatoes over medium heat, uncovered, for 20 minutes to soften and release their juices. Drain the cooked tomatoes and reserve 2 cups of the liquid. Return the drained tomatoes to the pot.
- Add the green peppers, sweet red pepper, onions, celery, garlic, jalapeños, tomato paste, vinegar, sugar, canning salt, hot pepper sauce, and the reserved tomato liquid to the pot. Stir well to combine all ingredients. Bring the salsa mixture to a vigorous boil, then reduce the heat to low. Let the mixture simmer uncovered for 1 hour, stirring frequently to prevent sticking and ensure the flavors meld evenly.
- While the salsa is simmering, prepare 10 clean 1-pint canning jars by warming them in hot water. Once the salsa is ready, ladle the hot mixture into the jars, leaving 1/2 inch of headspace at the top. Run a spatula or knife along the inside edges to remove any air pockets and adjust the headspace if necessary by adding more salsa.
- Wipe the rims of the jars with a damp, clean cloth to ensure a proper seal. Place the lids on each jar and screw on the bands until they are fingertip tight.
- Carefully place the filled jars into a water bath canner filled with simmering water, ensuring they are fully submerged. Bring the water to a boil and process the jars for 20 minutes. Once done, remove the jars and set them on a towel-lined surface to cool completely.
