Homemade Salsa for Canning
- 14 cups of chopped tomatoes (peeled or unpeeled depending on your preference)
- 3 cups chopped onion
- ½ c. Jalapeño peppers (hot peppers)
- 1 green pepper- chopped
- 1 yellow pepper – chopped
- 3 T. Salt
- 1 T. Chili Powder
- 1 T. Garlic Powder
- 1 ½ tsp. Cumin
- 1 cup Tomato Sauce
- *5 T. Cornstarch
- *½ cup Vinegar
- *1 small handful of Cilantro
- Cook all ingredients except the last three for about 15 minutes (until slightly soft but there are still chunks of tomatoes).
- Blend the cornstarch, vinegar and cilantro in the blender and add them to the cooked ingredients and cook for a few minutes (until a bit thickened).
- Put into canning jars and process in the canner for 15-20 minutes.
- Tip: for a thicker sauce, allow the tomato juice to cool completely and skim off the excess water, but be sure you have an extra so you have a full two gallons of tomato juice for the sauce after skimming the water.