Rockin' Salsa

By kjs1010

This recipe makes several jars of spicy salsa that's great for gifts ot to just have in your pantry.

Ingredients

• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 6 pounds fresh tomatoes, peeled and chopped
• 2 jalapeno peppers, chopped
• 3 peppers, any color, chopped
• 1 8-oz can tomato sauce
• 1/2 cup white or apple cider vinegar
• 5 cloves garlic, chopped
• 1 1/2 Tbs salt
• 1 Tbs crushed red pepper
• 1 tsp cumin
• 2-3 Tbs brown sugar
• 2-3 Tbs white sugar
• 8 pint canning jars with lids and rings

Preparation

Step 1

Combine all ingredients in large stock pot. Simmer until thick about 30-60 minutes.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 min(25 minutes at high altitude).

Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.