Description
This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.
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
- ½ cup white vinegar
- 2 tablespoons garlic powder
- 1 ½ tablespoons salt
- 1 tablespoon cayenne pepper
- 1 ½ teaspoons ground cumin
- ¼ cup brown sugar
- ¼ cup white sugar
- 8 pint canning jars with lids and rings
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 3 hrs 20 mins
Total Time: 6 hrs 5 mins
Servings: 64