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1
Chop or dice tomatoes to desired consistency and measure into an extra large stockpot along with crushed tomatoes.
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2
Add all the peppers, onions, garlic and green chilies and bring to a slow boil.
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3
Add vinegar, salt, and spices (but not cilantro).
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4
Simmer for 1 hour, stirring often.
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5
After 1 hour, stir in the cilantro and lime juice.
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6
Whisk together the cornstarch and sugar in a small bowl, then whisk this mixture into the salsa.
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7
Bring to a boil again and cook until thickened, stirring often.
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8
Ladle into warm sterilized canning jars.
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9
Cover with sterilized lid and ring and seal.
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10
Process in a water bath for 5-15 minutes.
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11
Notes: When canning tomato products its extremely important to strictly adhere to safe canning practices.
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12
If you are worried about it, you can just freeze the salsa in small containers, instead of canning.
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13
Ive done this before as well.
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14
Have a bag of tortilla chips handy to taste with while you are cooking.
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15
Although my salsa turns out slightly different from batch to batch, it usually falls between mild and medium for heat.
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16
The cornstarch is optional.
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17
If your salsa seems thick enough without it, this step may not be needed.
