This is THE BEST salsa ever. My dear friend Kirsten's Aunt Margie came up with the recipe many years ago. It has been a hit in her family for years as well as with my family and friends.
Usually, I made the salsa with two jalepeños with the ribs and seeds removed. I also used only a teaspoon of the red pepper flakes. My boys were young and didn't like spicy foods.
This year I made it with 1 Jalepño with the ribs and seeds and the full tablespoon of red pepper flakes. A bit more heat this year and the boys like it.
You can adjust the hot peppers, and red pepper flakes as much as you like because it doesn't affect the acidity level. Do not exceed 2 cups peppers total.
This recipe makes 7 - 8 pints. I usually double mine and get about 15 pints.
Aunt Margie didn't add the cornstarch. Her original instructions called for a longer boil time to reduce the amount of liquid creating a thicker salsa. Kirsten changed it to add the cornstarch. It allows you to yield more salsa. After all that chopping, you want as many jars as possible.