Total Time
1hr 2mins
Prep 40 mins
Cook 22 mins

Great way to use those tomatoes at the end of the season. Can be canned if you can keep it around that long.

Ingredients Nutrition


  1. Combine all but the corn starch in a large kettle.
  2. Cook on low 20 minutes.
  3. Stir in corn starch.
  4. Stir and cook another 2-3 minutes.
  5. Pack in pint jars and refrigerate or process in water bath, or freeze if desired.
Most Helpful

This salsa is WONDERFUL! I had been looking for a great recipe like this, and I especially liked it because it used banana peppers. Anyone who plants a garden with a couple of banana pepper plants knows how much they yield, but what do you do with the things? I tried this recipe in the summer, 2003 and we loved it. Last summer (2004) I canned two batches, and now this summer (2005) I hope to can at least 3 batches. My daughter loves to mix a little sour cream with the salsa and eat it with tortilla chips, and I have to admit that it's delicious. I am going to give some pints of this salsa to relatives & friends for Christmas. This recipe is GREAT. Thank you, Amy. (NOTE: to those who may not have ever used cornstarch, you just can't dump the cornstarch into the hot salsa--you have to mix it with some water first and stir it to make it smooth and then add it to the salsa. If you just dump it in, you will have a mess of clumps in your salsa.)

Jewelee September 17, 2005

This is wonderful salsa! I doubled the recipe and canned it. I didn't quite double the amount of cornstarch, though, as I didn't want "gummy" salsa. This tastes great, and has just the right touch of sweetness. Yum! And thanks, Laurie!

Patressa Smelser August 19, 2003

How big is a crowd? This was just enough for 15 friends armed with tortilla chips and sour cream. There was just a bit left over, so I froze it in small Tupperware containers for individual use. I didn't have any banana peppers, but generic Middle Eastern hot peppers worked just fine. I can't wait to make up another batch!

Mirj June 29, 2003