Name: Rockin' Salsa
Prep time: 45 min
Cook time: 45 min
Yield: 64
Ingredients: Red onion, chopped - 1; White onion, chopped - 1; Yellow onion, chopped - 1; Fresh tomatoes, peeled and chopped - 6 pounds; Banana peppers, chopped - 2; Green bell peppers, chopped - 3; Tomato paste - 3 (6 ounce) cans; White vinegar - ½ cup; Garlic powder - 2 tablespoons; Salt - 1 ½ tablespoons; Cayenne pepper - 1 tablespoon; Ground cumin - 1 ½ teaspoons; Brown sugar - ¼ cup; White sugar - ¼ cup; Pint canning jars with lids and rings - 8

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Rockin' Salsa

1. Red onion, chopped - 1

2. White onion, chopped - 1

3. Yellow onion, chopped - 1

4. Fresh tomatoes, peeled and chopped - 6 pounds

5. Banana peppers, chopped - 2

6. Green bell peppers, chopped - 3

7. Tomato paste - 3 (6 ounce) cans

8. White vinegar - ½ cup

9. Garlic powder - 2 tablespoons

10. Salt - 1 ½ tablespoons

11. Cayenne pepper - 1 tablespoon

12. Ground cumin - 1 ½ teaspoons

13. Brown sugar - ¼ cup

14. White sugar - ¼ cup

15. Pint canning jars with lids and rings - 8

How to cook deliciously - Rockin' Salsa

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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. Lori