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Categories:
tomatoes carrots celery onions bell pepper jalapeno peppers salt pepper basil oregano salt sugar cornstarch white vinegar
Viewed: 12 - Published at: 7 years agoIngredients
- 3 qt. chopped tomatoes (no need to peel nor seed)
- 1 c. chopped carrots
- 1 1/2 c. chopped celery
- 3 c. chopped onions
- 1 1/2 c. chopped bell pepper (green and red if available)
- 1/2 c. jalapeno peppers *
- 3 Tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. seasoned salt
- 1/2 c. sugar **
- 7 to 8 Tbsp. cornstarch
- 3/4 c. white vinegar
Method
- Finely chop the first 6 ingredients (I use the food processor).
- Combine vegetables in a Dutch oven with mixture of salt, pepper, basil, oregano, seasoned salt and sugar which has been brought to a simmer.
- Mix together cornstarch and vinegar. Add to salsa; stir and simmer for 10 to 15 minutes.
- Pack into hot jars; seal with hot lids.
- Process in hot water bath for 15 minutes (open kettle) or in pressure canner 10 minutes at 10 pounds pressure.
