Wear gloves when handling peppers and remove seeds based on desired spice level.

To peel tomatoes, rinse and boil for one minute until skins crack.

Transfer tomatoes to ice water to cool, then peel and core.

Chop peeled tomatoes.

Combine chopped tomatoes, onion, green pepper, banana pepper (or alternative), jalapeno pepper, vinegar, canning salt, sugar, and oregano in a large stock pot.

Bring mixture to a boil, stirring occasionally.

Reduce heat and simmer for 10 minutes.

In a small bowl, mix cornstarch and warm water until smooth.

Pour cornstarch mixture into the stock pot while stirring.

Simmer for another 10 minutes, stirring frequently to prevent sticking.

Pour salsa into prepared canning jars, leaving 1" headspace.

Seal jars according to your preferred canning method.