Phosphonate salts are the result of deprotonation of phosphonic acids, which are diprotic acids: Phosphonate esters are the result of condensation of phosphonic acids with alcohols. Several methods exist for the preparation of phosphonic acids and their salts.
1 Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.  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.
Directions. 1  Make the salsa without the lime juice. 2  Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. 3  Cut the other tomato into Â¼ inch pieces and add to the bowl, along with the green onion. 4  Heat a wok (or a very large skillet) over medium high heat.