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Ingredients
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4 quarts tomatoes, thickly chopped
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1 cup onion, chopped
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1 cup green pepper, seeded and chopped
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1 cup jalapeno pepper, chopped (use 2 cups for hot)
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1 cup vinegar
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3 tablespoons canning salt (I use Morton brand canning and pickling salt)
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1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
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2 tablespoons dried oregano
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8 tablespoons cornstarch
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8 tablespoons warm water
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1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
Instructions
- A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
- A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
- To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
- Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
- Add the corn starch liquid to the big pot of salsa, stirring while pouring.
- Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
- Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.