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Garden Salsa
Making your own salsa is fun and easy, and a great way to use bountiful garden (or Farmer's Market!) produce! Freeze or can for gift giving and all-year good eating!
Quick Facts
Prep Time: 50 minutes
Cook Time: 55 minutes
Serving Size: 1/4 cup
Yield: 6 pints
Ingredients
- 10 cups fresh tomatoes, skinned and chopped
- 3/4 cup Argo® 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 onion salt
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 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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