Chunky Salsa

Ingredients

Instructions

1. 1Wash 6 pint jars (or 12 half-pint jars), bands, and new lids in hot soapy water and keep the jars hot until ready to fill.
2. 2Simmer the new lids in hot water per the manufacturer's instructions.
3. 3Wash the tomatoes, score an X on the bottom, blanch 30 to 60 seconds in boiling water, cool in ice water, slip off the skins, cut out the cores, and cut the flesh into large, thick chunks, discarding excess watery liquid so the salsa stays thick.
4. 4Combine the chunked tomatoes, onion, peppers, the 1 cup bottled lemon or lime juice, garlic, cilantro, and salt in a large pot, keeping the onion and pepper at or below the amounts listed here.
5. 5Bring the mixture to a boil over medium-high heat, stirring gently to keep the chunks mostly intact, then reduce heat and simmer uncovered for 15 to 20 minutes; stir in the optional tomato paste near the end if a thicker, chunkier body is desired.
6. 6In addition to the bottled lemon or lime juice already in the salsa, add the required extra acid directly to each hot, empty jar before filling: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per half-pint or pint jar.
7. 7Ladle the hot salsa into the jars, distributing chunks and liquid evenly, and leaving 1/2 inch of headspace.
8. 8Remove air bubbles with a nonmetallic tool, wipe the rims clean, center the lids, and screw the bands on fingertip tight.
9. 9Process in a boiling-water canner, jars covered by 1 to 2 inches of water, timing from a full rolling boil: 20 minutes for half-pints and pints at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft, since a thicker chunky salsa needs the longer end of the standard salsa range.
10. 10Turn off the heat, wait 5 minutes, then move the jars with a jar lifter to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
11. 11Press each lid to confirm sealing, label with contents, acid added, and date, and refrigerate any jar that did not seal.
12. 12Store sealed jars in a cool, dark place up to about 1 year; refrigerate after opening and use within about a week.
13. 13A thicker, chunkier salsa is more at risk of underprocessing, so never skip the bottled lemon or lime juice and never increase the onion or pepper beyond the tested amount, even though it looks like 'more vegetables' would be fine.