Green Chili Salsa Recipe

Karen Novotne, Gibbon, Nebraska, has misplaced her recipe for a canned salsa that includes cornstarch. Mildred Anthony, La Salle, Colorado, sends her version, a Green Chili Salsa recipe, saying, “Most of the time, I make a double batch. It takes me a day to wash, peel, seed and chop. After you do this, mix remaining ingredients and store overnight covered in the refrigerator. You need a large bowl. The next morning, remove from the fridge and cook over low heat. Also, I remove the seeds from the green chilies.”

Caution: Canning any salsa recipe containing cornstarch and/or not expressly tested by the USDA may be at risk for botulism or other microbial contamination. If you want to thicken your salsa, it’s best too pour off the excess water after opening the jar and add the thickening agent then.

Green Chili Salsa

20 large tomatoes, skinned, seeded and chopped (5 to 7 pounds)
5 green bell peppers, diced
6 to 7 green chili peppers, chopped
1 tablespoon minced garlic or 1 large clove garlic, minced
2 large onions, diced
1 cup cider vinegar
6 to 7 tablespoons cornstarch
1 teaspoon oregano
2 tablespoons canning salt
Mix together all ingredients; cook over low heat for 4 hours, or until thick, stirring often. Pack hot mixture in sterilized jars. Adjust lids. Process in water bath 25 minutes for pint jars, or 1 hour for quart jars.