Homemade Salsa Recipe

I've been getting creative with the abundance from my garden, so I thought I'd post a few recipes. First, SALSA! Here's my homemade salsa recipe. I would classify it as 'medium' heat, but some people who might be a little more sensitive to heat might classify it as 'hot.' I hope you like it - if you do, let me know! It makes quite a bit so that there is enough to can. They work great for food storage or for giving as Christmas gifts.

INGREDIENTS
· 1 large onion, diced
· 10 large tomatoes, peeled and chopped
· 2 large green bell peppers, diced
· 1 large red bell pepper, diced
· 2 Anaheim chile peppers, diced
· 2 hot Hungarian wax peppers, diced
· 6 fresh jalapeno peppers, diced
· 1 (28 ounce) can tomato sauce
· 1 (6 ounce) can tomato paste
· 1/4 cup white vinegar
· 1 (28 ounce) can diced tomatoes
· 2 tablespoons chili powder
· 1 1/2 teaspoons Italian seasoning
· 2 teaspoons salt
· 2 tablespoons cornstarch
· 1/4 cup water
DIRECTIONS
1. (Make sure to wear plastic gloves when chopping your hot peppers!) In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, and diced tomatoes. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
2. Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.