A saucy homemade tomato salsa with chunks of green bell peppers, onions, sweet banana peppers, and jalapeno peppers

2 giant onions, chopped
4 quarts tomatoes, peeled* and chopped
2 large green bell peppers, chopped
8-10 banana sweet peppers, chopped
jalapeno peppers, chopped**
1 cup white vinegar
1/4 cup non-iodized (pickling) salt
1/2 cup sugar
2 teaspoons oregano

9 Tablespoons cornstarch
6 Tablespoons tomato juice

1. Combine all ingredients except 9 T cornstarch and 6 T tomato juice. Bring to a boil and simmer for 5 minutes.

2. In a bowl, combine cornstarch and tomato juice, mixing thoroughly. Add to hot tomato mixture, stirring constantly to avoid lumps.

3. Boil 10 minutes longer and process by open kettle [1].

*Peel tomatoes by pouring boiling water over clean tomatoes and allowing to soak until peeling is easily removed.

**For hot salsa, use 2 cups chopped jalapenos. For medium salsa, use 1 cup. For mild salsa, use 1/2 cup.

[1]

Serving suggestions: taco salad [1] (pictures above), fajitas, nachos, burritos, enchiladas, tortilla chips, chili [1], breakfast omelets, quesadillas, etc.

This salsa turns out well and is an easy way to make a large batch. I like the flavor a lot. I do wish it were a little thicker, but that's easy to solve: I just increase the amount of cornstarch a little. If you like corn, cilantro, or beans in your salsa, I'm sure they could be added.

We make a lot of this every year with garden tomatoes, and can it by open kettling [1]. It's a great addition to taco salad, chili, nachos, etc. I also use this salsa when I need tomatoes for something and don't have any fresh ones on hand. It's a lot better than plain canned tomatoes for use in recipes that call for fresh! :) My rating: 9/10.