Best 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 AVOCADO-PAPAYA SALSA

Steps:

• Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Butter each side of the tortillas and cut into even quarters, making 24 pieces.
• Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
• Bake for 10-12 minutes or until crisp.
• In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
• Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
• In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
• Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
• Serve with lime wedges.
• Enjoy!

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.

CHUNKY TOMATO SALSA

Steps:

• Combine all ingredients and gently stir well.
• Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
• We eat with tortilla chips, but the possibilities are endless.

CHUNKY TOMATO & AVOCADO SALSA

Steps:

• To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

CHUNKY SALSA WITH BEANS

Steps:

• Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA

Steps:

• Tomatillo Salsa:.
• For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• Cover and refrigerate while you prepare everything else.
• Tomato Vinaigrette:.
• Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• Pour in the oil and puree again until emulsified and slightly thickened.
• Refrigerate.
• Shrimp:.
• Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• To Serve:.
• Spoon a mound of the tomatillo salsa on each plate.
• Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• Garnish with the green onion and cilantro leaves.

CHUNKY CUCUMBER SALSA

Steps:

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

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 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 TOMATILLO SALSA

Steps:

• Combine all ingredients and mix well.

CHUNKY SALSA VERDE

Steps:

• Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
• Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
• Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

CHUNKY SPICY AVOCADO SALSA

Steps:

• Combine all ingredients in a bowl and gently toss to together with a fork.
• Variation: Mash the avocados and stir in remaining ingredients.

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 WATERMELON SALSA

Steps:

• Add all ingedients to mixing bowl. Toss lightly and chill.