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Garden Salsa

  • Beginner
  • 6 pints
  • 30 min
Baking Success Or Baking Mess


10 cups fresh tomatoes, skinned and chopped
3/4 cup Fleischmann's® 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


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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