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Garden Salsa

Spice Islands®

Garden Salsa


  • Prep Time: 50 minutes
  • Total Time: 1 hour 45 minutes

6 pints


10 cups fresh tomatoes, skinned and chopped

3/4 cup Argo® 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 Spice Islands® Onion Salt

2 tablespoons Spice Islands® Chili Powder

1 tablespoon Spice Islands® Garlic Powder

2 teaspoons Spice Islands® Cayenne Pepper

1 teaspoon Spice Islands® 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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