Chunky Red Salsa

I guess we’ll start off slow. Salsa isn’t really cooking, but it is manly.

I planted 8 tomato and assorted pepper plants last year and they went nuts. The tomatoes overgrew their 4′ tall cages and doubled all the way back over to the ground. I also had a patch of assorted red, jalepeno and chili peppers to pull from. All in all my small salsa garden produced 58 cans of salsa, marinara and plain chunky tomatoes.

This was a typical haul, twice a week. Each time I brought them in I made salsa!

I google’d lots of different salsa recipes but wound up altering a plain one with spice and other ingredient levels altered to my personal taste. I just took all the peppers that came in and chop them up instead of using the amount stated in the recipe below. It’s a good starting point for a chunky salsa.

If you are making a ton of salsa get your boy in there with you and show him how to use a knife. Scale the recipe based on the number of tomatoes you have.


6-7 tomatoes, diced. (cut in half across its width first then squeeze the goo out if you prefer less juicy salsa)
2 Jalepenos chopped, seeds removed
1 medium red onion, chopped
3 green onions chopped
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 8oz tomato sauce
2 Tablespoons red wine vinegar
1/8 cup chopped cilantro
1/2 teaspoon cumin powder
2 teaspoon chili powder

Just chop it all up and mix together like a man.

I used this little mini roller dicer chopper thing and it chopped the peppers and onions into little pieces in no time.
Rolling Slicer Dicer Chopper

Alter the pepper levels to your taste. Makes a nice red chunk salsa, not that free soupy stuff you get at restaurants. I made different levels by adding more chopped peppers to different bowls to make them hotter.

Author: admin