Salsa 2010

Chop or dice tomatoes to desired consistency and measure into an extra large stockpot along with crushed tomatoes. Add all the peppers, onions, garlic and green chilies and bring to a slow boil. Add vinegar, salt, and spices (but not cilantro). Simmer for 1 hour, stirring often. After 1 hour, stir in the cilantro and lime juice.

Whisk together the cornstarch and sugar in a small bowl, then whisk this mixture into the salsa. Bring to a boil again and cook until thickened, stirring often.

Ladle into warm sterilized canning jars. Cover with sterilized lid and ring and seal. Process in a water bath for 5-15 minutes.

Notes:
– When canning tomato products it’s extremely important to strictly adhere to safe canning practices. If you are worried about it, you can just freeze the salsa in small containers, instead of canning. I’ve done this before as well.
– Have a bag of tortilla chips handy to taste with while you are cooking.
– Although my salsa turns out slightly different from batch to batch, it usually falls between mild and medium for heat.
– The cornstarch is optional. If your salsa seems thick enough without it, this step may not be needed.