There’s nothing quite like a batch of fresh salsa, especially when the ingredients are fresh from the garden (who says it has to be YOUR garden?!). Making your own salsa is fun and easy, and tastes so, so, so, SO much better than store bought salsa. Freeze or can for gift giving and all-year good eating.
The wonderful thing about salsa (in addition to the killer taste) is the fact that it’s so healthy. Tomatoes are excellent for your heart, as are the peppers. It’s a cool way to sneak healthy food into young people (and husbands!) who think they’re just snacking.
Also, if you use hot peppers – they’re known to give our metabolisms a bit of a boost. If your metabolism is as sluggish as mine has become, it needs all the boosting it can get.
Seriously, why do metabolisms turn on us? So. Not. Fair.
The Best Garden Salsa Recipe
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.
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.
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: To easily skin tomatoes, place whole tomato in boiling water for 15 to 30 seconds. Remove with slotted spoon. Skin will easily peel off!