Chunky Salsa
Chunky Salsa is super simple to make with grilled vegetables and crushed tomatoes. A great addition to taco night or serve it up as the ultimate appetizer with tortilla chips.
Servings: 4 pints
Calories: 7kcal
Ingredients
- 3 small onions sliced
- 3 cups diced bell peppers
- 5 garlic cloves sliced
- 4 jalapeños sliced, seeds and membranes removed
- 2 28 ounce cans crushed tomatoes
- ¼ cup sugar
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
Instructions
- Prepare a grill fire to 325° with hickory or pecan for smoke flavor.
- Place vegetables on a grill pan. We made a small foil pan for the garlic and placed it on the grill pan.
- Grill the vegetables for about 15 minutes until softened and slightly charred.
- Remove from the grill.
- Add 2 cans of crushed tomatoes to a food processor.
- Pour in lime juice, salt and the grilled vegetables.
- Pulse the food processor about 10 - 12 times until vegetables are chopped to your liking.
- Serve immediately or store in mason jars in the refrigerator up to 3 months.
Notes
Recipe Tips and Variations:
- For spicy salsa, do not remove the jalapeño seeds.
- Add 2 cups fresh cilantro into the food processor if desired.
- Process the tomatoes and vegetables to a finer consistency for restaurant style salsa.
- Vegetables can be roasted in a 400° oven for 15- 20 minutes until vegetables are softened and slightly charred.
Nutrition
Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Sodium: 23mg | Sugar: 1g