Deb's Cookbook
Back

Appetizers

Salsa - Fresh

Who's cooking?

Tomatoes, onions and peppers cooked down with tomato sauce, thickened with cornstarch, and processed in jars; makes about seven pints.

Not this recipe — add a photo of yours.Photo: Gustaf Lindqvist (CC0, via Wikimedia Commons)

Cook
30 min
Source
Sister Georgine Schmaltz - Julie Davis - Deb Topp

History of this recipe

Nobody's written this one down yet.

Ingredients

  • 6 cups tomatoes, chopped
  • 3 large onions, finely chopped
  • 1 (16 ounce) can tomato sauce
  • 2 tablespoons salt
  • 2 tablespoons vinegar
  • 1 ½ cups green bell peppers, finely chopped
  • 3 garlic cloves, chopped
  • 1-2 jalapeño peppers (optional)
  • 2 tablespoons sugar
  • 1 small can green chilies, chopped
  • ¼ tablespoon cornstarch
  • ½ cup cold water

Directions

  1. Mix and cook all ingredients together until they begin to boil.
  2. Turn down the heat and simmer for 15 minutes.
  3. Mix ¼ tablespoon cornstarch in ½ cup cold water. Add to thicken the sauce.
  4. Put into sterilized jars and seal in a hot water bath for 15 minutes.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.