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Rockin' Salsa
Rockin' Salsa
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Prep Time:
45 minutes
Cook Time:
200 minutes
Total Time:
365 minutes
Batch of zesty salsa, perfect for gifting or stocking up.
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
  • 0.5 cup white vinegar
  • 2 tablespoons garlic powder
  • 1.5 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 1.5 teaspoons ground cumin
  • 0.25 cup brown sugar
  • 0.25 cup white sugar
  • 8 pint canning jars with lids and rings
Instructions:
  • In a large pot, mix together 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. Cook on low heat until thickened, approximately 3 hours.
  • Boil the jars and lids for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with salsa, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife or spatula along the insides. Use a damp paper towel to clean the rims of the jars from any food residue. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring it to a boil. Carefully lower the jars onto the rack in the pot, leaving a 2-inch space between them. Ensure the water level is at least 1 inch above the tops of the jars by adding more boiling water if needed. Cover the pot, bring the water to a full boil, and process for 10 to 15 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, ensuring they are few inches apart to cool down. Once cool, press the top of each lid with a finger to confirm a tight seal. Refrigerate once opened.

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