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
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Boil tomatoes; move immediately to cold water and remove skins.
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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).
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Make cornstarch paste by mixing cornstarch and water together. Pour into salsa. Cook until it thickens.
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Process in hot water bath 30 minutes in canner.