Phyl's Salsa

Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, combine the diced onion, chopped tomatoes, green bell peppers, red bell peppers, Anaheim chile peppers, banana peppers, and jalapeno peppers. (5 minutes)

Recipe View 2 mins Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes (with their juice), brown sugar, chili powder, Italian seasoning, and salt. (2 minutes)

Recipe View 10 mins Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. (10 minutes)

Recipe View 1 hrs Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to ensure even cooking and prevent scorching.

Recipe View 1 mins In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. (1 minute)

Recipe View 5 mins Gradually pour the cornstarch slurry into the simmering salsa, stirring constantly until the salsa begins to thicken. Continue to simmer for an additional 5 minutes, or until the desired consistency is reached.

Recipe View 5 mins Carefully transfer the hot salsa to sterilized jars, leaving 1/2-inch headspace. Wipe the jar rims clean, place sterilized lids on the jars, and secure with sterilized rings.

Recipe View 15 mins Process the jars in a boiling water bath for 15 minutes. After processing, carefully remove the jars from the water bath and let them cool completely on a towel-lined surface. Check for proper sealing (the lids should be concave and not flex when pressed).

Recipe View 0 mins Store sealed jars in a cool, dark place for up to one year. Unsealed jars should be stored in the refrigerator.