Chunky Tomato Salsa


  • 5 medium tomatoes, peeled and chopped
  • 1 medium onion, finely chopped
  • 1 small sweet green pepper, chopped
  • 1 small jalapeño pepper, halved and seeded
  • 2 cloves garlic, minced
  • ½ cup tomato sauce
  • ½ cup apple cider vinegar
  • ½ cup fresh Italian flat leaf parsley, chopped
  • 2 teaspoons brown sugar
  • ½ teaspoon pickling salt
  • ¼ teaspoon freshly ground black pepper


Combine all ingredients in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered for 25 minutes or until thickened. Stir often. Remove the hot jars from the canner and ladle the salsa into jars, leaving ½ inch from the rim of the jar. Place lids on jars and place the jars back in the canner. Adjust the water level so that water covers jars by 1 or 2 inches. Bring to a boil. Begin timing when the water returns to a boil. Boil jars for 20 minutes. Turn the heat off and remove the jars to a surface that is covered with several layers of newspaper or paper towel. Let cool for 24 hours. Check jar seals and tighten them. Label them with contents, date and store in a cool dark place. This makes a mild salsa. If you wish to have a hotter salsa, use two jalapeno peppers for medium salsa or four jalapeno peppers or a habanero pepper for hot salsa. Makes about 4 medium jars.

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