Salsa

By Jacky H

Ingredients

• 1 - red onion chopped
• 1 - white onion chopped
• 1 - yellow onion chopped
• 6 - pounds fresh tomatoes, peeled and chopped
• 2 - banana peppers (pickled banana peppers work great)
• 3 - green peppers
• 1 - red pepper
• 3 - 6oz cans tomato paste
• 1/2 cup white vinegar
• 2 - Tbsp garlic powder
• 1 1/2 Tbsp salt
• 1 Tbsp cayenne pepper
• 1 1/2 tsp ground cumin
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 10-12 pint canning jars (500ml) (Triple the recipe and get 36 pints)

Preparation

Step 1

1) Combine onions, tomatoes, banana peppers, green peppers, red pepper, tomato paste, vinegar, garlic powder, cumin and both sugars in a large pot. Simmer until thick about 3 hours.

***Fill a canner with water and start to boil about 1/2 hour before the salsa is ready

2) Sterilize jars and lids. Pack the salsa into the hot jars filling within 1/4 inch from the top. Run a knife around the inside to remove all bubbles. Wipe the rims and top with lids.

3) Put jars into the canner leaving 2 inches between jars. Make sure the water level is at least 1 inch above the tops of the jars. Cover the canner and bring the water to a full boil and process for 15 minutes.

4) Remove the jars and let cool several inches apart. Ensure all jars have sealed.