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ISO: salsa question

Misc.
I have read so many comments about the correct acidity level when making salsa that I am very concerned about this last batch of salsa I made. Any advice you have would be great as I am new at this.

This is a recipe I found on this site. I made this and the first batch was great. I did use clear-jel instead of cornstarch. I also used 1 hot chili & 3 cayenne peppers instead of Jalapeno peppers.

The second batch I made I used cornstarch and it doesn't seem as smooth. I also added cilantro to it. I used 2 hot chili & 2 cayenne peppers instead of Jalapeno peppers.
I am assuming that the amount of vinegar is enough for the acidity level for this recipe.

Thanks!

HOMEMADE SALSA

1 1/2 c. diced green pepper
8 c. diced tomato
3 lg. diced onion
2 to 5 Jalapeno peppers and seeds
15 oz. tomato sauce
3 cloves crushed garlic
2 tbsp. vinegar
1 tbsp. salt

Simmer all ingredients for 15 minutes. Mix 1/4 cup water and 4 tablespoons cornstarch and add to mixture. Bring to a boil. Cool, put in containers and freeze.
MsgID: 207293
Shared by: Leana - South Dakota
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: salsa question
  Leana - South Dakota
2 re: Freezing salsa
  Linda Lou,WA
3 Thank You: freezing salsa
  Leana - South Dakota
4 You're welcome, Leana. (nt)
  Linda Lou,WA
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