Recipe by Munchkin Mama
This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.
Top Review by Michelle N.
This recipe is very tasty, but we followed it exactly and it was way too watery. Had to drain a ton of liquid off. After draining the liquid we only got 8 pints. Next time I think I would hand chop the tomatoes instead of using the food processor.
- 4 quarts tomatoes, thickly chopped
- 1 cup onion, chopped
- 1 cup green pepper, seeded and chopped
- 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
- 1 cup jalapeno pepper, chopped (use 2 cups for hot)
- 1 cup vinegar
- 3 tablespoons canning salt (I use Morton brand canning and pickling salt)
- 1⁄4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
- 2 tablespoons dried oregano
- 8 tablespoons cornstarch
- 8 tablespoons warm water
Directions See How It's Made
- 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.