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Rockin' Salsa

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This salsa is packed with flavor and you can customize the spice level by adding additional peppers to the recipe.

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Rate this recipe 4.5/5 (21 Votes)

Ingredients

  • 1 red onion, chopped
  • 1 white onion, chopped
  • 1 yellow onion, chopped
  • 6 pounds fresh tomatoes, peeled and chopped
  • 2 banana peppers, chopped
  • 3 green bell peppers, chopped
  • 3 (6-ounce) cans tomato paste
  • 1/2 cup white vinegar
  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 8 pint canning jars with lids and rings

Details

Servings 8
Preparation time 45mins
Cooking time 180mins
Adapted from allrecipes.com

Preparation

Step 1

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green 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 for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 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 10 to 15 minutes.

Remove the jars from the stockpot 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.

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