Canning Salsa- thick and a favorite

By AmberK

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

Ingredients

• 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.

Details

Servings 9
Preparation time 60mins
Cooking time 90mins
Adapted from lifeofadomesticgoddess.blogspot.com

Preparation

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