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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

  1. 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!