"Making your own salsa is fun, easy and a great way to use bountiful garden (or Farmer’s Market) produce. Freeze or can for gift giving and all-year eating!"
10 cups fresh tomatoes, skinned and chopped
3/4 cup corn starch
2 cups chopped onions
1 1/2 cups chopped green bell pepper
2/3 cup chopped banana or Anaheim peppers
2/3 cup chopped jalapeno peppers
1 1/4 cups white vinegar
1/3 cup sugar
2 1/2 tablespoons Spice Islands® Onion Salt
2 tablespoons Spice Islands® Chili Powder
1 tablespoon Spice Islands® Garlic Powder
2 teaspoons pepper, cayenne
1 teaspoon Spice Islands® Celery Seed
Place 1 cup of tomatoes in a medium bowl with cornstarch; blend with wire whip. Set aside.
Combine remaining tomatoes, onions, peppers, vinegar, sugar, onion salt, chili powder, garlic powder, cayenne pepper and celery seed in a large stock pot or Dutch oven. Simmer on medium low heat for 20 minutes. Add corn starch/tomato mixture, stirring constantly to avoid lumps. Continue simmering an additional 10 minutes or until salsa reaches desired constancy.
To Can: Fill clean pint jars with hot salsa, leaving 1/2-inch headspace. Wipe rims clean if necessary. Place lids on top, and then firmly screw on bands. Process in boiling water canner for 20 minutes.
To Freeze: Ladle hot salsa into pint freezer containers, leaving 1/2-inch headspace. Place lids on containers. Refrigerate for up to 3 weeks or freeze for up to 6 months.