Salsa

By Jacky H

Ingredients

• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 6 pounds fresh tomatoes, peeled and chopped (don't use roma tomatoes)
• 2 banana peppers, chopped (picked banana peppers will do)
• 1 green bell pepper
• 1 orange bell pepper
• 1 red bell pepper
• 3-6oz cans or tomato paste
• 1/2 cup white vinegar
• 2 Tbsp garlic powder
• 1 1/2 tsp salt
• 1 Tbsp cayenne pepper
• 1 1/2 tsp ground cumin
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 9 pint canning jars with lids and rings

Preparation

Step 1

-Combine red onion, white onion, yellow onion, tomatoes, banana pepper, bell peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick. About 3 hours.

-Sterilize the jars and lids in boiling water.

Pack the salsa into the hot jars filling them to within 1/4 inch of the top. Run a knife around the inside of the jars to remove any bubbles. Wipe the rims with paper towel. Top with lids and screw on the rims.

Place a rack in the bottom of a a large canning pot 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 inch space between the jars. Pour in more boiling water if necessary until the water level is at least inch above the top of the jars. Bring the water to a full boil, cover the pot and process for
10-15 minutes.

Remove the jars from the pot and place onto a cloth covered surface, several inches apart. Once cooled, press the top of each lid ensuring that the seal is tight.