Categories: canning, salsa, tomatoes

Ingredients

• 25 tomatoes (16 cups)
• 2 c. chopped green peppers
• 2 lg. yellow onions
• 2 Anaheim peppers
• 7 garlic buds
• 2 jalapeños
• 1/3 bunch cilantro (or to taste)
• 4 Tbsp. salt
• 3 Tbsp. chili powder
• 3 Tbsp. black pepper
• 3 Tbsp. sugar
• 1 c. vinegar
• 1/2 c. cornstarch
• 1 c. water

Directions

1. Boil tomatoes; move immediately to cold water and remove skins.

2. In batches, chop vegetables in food processor to desired consistency. Mix together with spices, sugar, and vinegar in big stockpot and simmer until tomatoes and peppers are tender (~10 minutes).

3. Make cornstarch paste by mixing cornstarch and water together. Pour into salsa. Cook until it thickens.

4. Process in hot water bath 30 minutes in canner.

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