Prep 20 mins
Cook 40 mins
A garden fresh, sweet and hot, chunky salsa. This is my father's recipe and we use it to make several gallons of salsa out of ingredients from our garden every year. We usually can it all and enjoy it throughout the year. When adding the cornstarch, make sure to blend it smooth, and continually stir after adding to the main batch, else you will get chunks. For a hotter salsa, leave the seeds of the Jalapeno Peppers in the mix.
- 20 cups chopped tomatoes
- 8 cups chopped onions
- 7 seeded & chopped banana peppers
- 1 seeded & chopped red bell pepper
- 2 seeded & chopped green bell peppers
- 8 seeded & chopped jalapeno peppers
- 5 chopped garlic cloves
- 2 cups sugar
- 4 tablespoons chili powder
- 5 tablespoons salt
- 2 1⁄2 cups vinegar
- 2 tablespoons paprika
- 1 1⁄4 cups cornstarch
- Combine everything except the cornstarch into a large kettle and cook on low heat for 20 minutes.
- Take about 3-4 cups of the liquid from the mix and blend with the cornstarch until smooth.
- Add cornstarch liquid back into the rest of the mix and cook until thick.