Best 15 Chunky Salsa Recipes

CHUNKY SALSA

Steps:

• Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

CHUNKY TOMATO SALSA

Steps:

• In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

SPICY CHUNKY SALSA

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CHUNKY CUCUMBER SALSA

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate for 2-3 hours before serving.

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)

Steps:

• - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

THICK & CHUNKY SALSA

Steps:

• 1. The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
• 2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
• 3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
• 4. NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.

CHUNKY TOMATILLO SALSA

Steps:

• Combine all ingredients in medium bowl. Season salsa with salt and pepper.

CHUNKY TOMATILLO SALSA

Steps:

• Combine all ingredients and mix well.

CHUNKY WATERMELON SALSA

Steps:

• Cut watermelon into 1/2 cubes. Cut the cucumber into 1/2 cubes also. Thinly slice spring garden onions. Mince jalapeno pepper.
• Cut with a small paring knife the peel and white pith away from the fruit of the lime. Cut lime into 1/4 inch size pieces.
• Place the lime into a medium sized bowl. Along with any of the juices.
• Add all the other ingredients and stir gently to blend.
• Season with salt and pepper.
• Cover and refrigerate at least 30 minutes. Can be done up to 2 hours ahead. Serve chilled with grilled fish.

CHUNKY ARTICHOKE SALSA

Steps:

• Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
• Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
• To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
• center of serving plate. Surround with tortilla chips.

CHUNKY SALSA

Steps:

• Combine all ingredients in a large bowl.
• You can save some of the juice from the cans of stewed tomatoes and mixed in, if desired.You determine how chunky the salsa is depending on how small you chop/slice the ingredients.

CHUNKY HOMEMADE SALSA

Steps:

• 1. Gather and prep your ingredients.
• 2. Combine all ingredients; cover and refrigerate 6 to 8 hours. Serve with tortilla chips.

ROASTED SALMON AND ASPARAGUS WITH A CHUNKY PISTACHIO SALSA

Steps:

• Pre- heat oven to 450 degrees. combine dill, red onion, pistachios, olive oil, lemon juice and zest in a bowl. Salt and pepper to taste. Let sit. Trim asparagus and set in a 9x12 baking dish. Drizzle with olive oil and garlic. Sprinkle with salt and pepper to taste and turn to coat. Place salmon atop asparagus and sprinkle with salt and pepper. Roast for 20 minute or until salmon is just opaque in center. Serve with a dollop of nutty salsa on top of salmon and extra in a bowl on the table

CHUNKY BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first eight ingredients; toss to coat. Serve with chips. Refrigerate leftovers.

POACHED HALIBUT WITH CHUNKY PINEAPPLE SALSA

Steps:

• Drain the pineapple and reserve 2/3 cup juice.
• Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
• Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.