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Canning Salsa- thick and a favorite


from sarah my neighbor. Love this salsa and its especially good with avocado

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Rate this recipe 4.5/5 (2 Votes)
Canning Salsa- thick and a favorite 0 Picture


  • 20 large tomatoes, chopped
  • 4 onions, chopped
  • 3 green bell peppers, chopped
  • 10-15 (according to "heat" factor that you want) hot peppers, chopped
  • 2 Tbsp. salt
  • 1 Tbsp. pepper
  • 3 Tbsp. sugar
  • 1-1/2 tsp. cumin
  • 6 cloves crushed garlic
  • 1 Tbsp. chili powder
  • 5 Tbsp. corn starch
  • 1/2 cup vinegar
  • 1 can tomato paste (4 oz.


Servings 9
Preparation time 60mins
Cooking time 90mins
Adapted from


Step 1

Mix cornstarch with vinegar. Then, combine rest of ingredients into stockpot on the stove and stir occasionally. Add corn starch mixture when rest of ingredients are hot. Bring to a boil and reduce to a low simmer for about 15 minutes, stirring occasionally. Ladle the hot salsa mixture into pint size canning jars (about 9 pints), leaving 1/2" headspace. Wipe the rims. Place caps on the jars and adjust the lids. Process in a boiling water bath canner for 20 minutes. Remove from the canner to cool. Label and store in a cool, dark space. Refrigerate after opening. ENJOY


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