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Ingredients
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10 cups fresh tomatoes, skinned and chopped
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3/4 cup Argo® Corn Starch
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2 cups chopped onions
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1-1/2 cups chopped green bell pepper
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2/3 cup chopped banana OR Anaheim peppers
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2/3 cup chopped jalapeno peppers
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1-1/4 cups white vinegar
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1/3 cup sugar
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2-1/2 tablespoons onion salt
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2 tablespoons chili powder
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1 tablespoon garlic powder
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2 teaspoons cayenne pepper
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1 teaspoon celery seed
Directions
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 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, 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 up to 3 weeks OR freeze up to 6 months.
Recipe Note: Recipe Note: To easily skin tomatoes, place whole tomato in boiling water for 15 to 30 seconds. Remove with slotted spoon. Skin will easily peel off!
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