Rockin’ Salsa

This is a recipe I created by combining two of my favorite salsa recipes into one awesome one. By adding more peppers, you can make this salsa as hot as you want it.

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

Directions

Prepare the Salsa

1. Combine Ingredients:
   In a large pot, combine the 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.
2. Simmer:
   Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally, until the salsa thickens, about 3 hours.

Sterilize the Jars

1. Boil Water:
   Fill a large stockpot with water and bring it to a boil.
2. Sterilize Jars:
   Boil the jars and lids in boiling water for at least 5 minutes. Using tongs, remove the jars and lids from the water and place them on a clean towel to dry.

Can the Salsa

1. Fill Jars:
   Pack the hot salsa into the sterilized jars, leaving about 1/4 inch of space at the top. Run a knife or thin spatula around the inside edges of the jars to remove any air bubbles.
2. Clean Rims:
   Wipe the rims of the jars with a moist paper towel to remove any residue. Place the lids on top and screw on the rings until they are fingertip tight.

Process the Jars

1. Prepare Stockpot:
   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat.
2. Process Jars:
   Carefully lower the filled jars into the boiling water using a jar lifter, leaving a 2-inch space between each jar. If necessary, add more boiling water until the water level is at least 1 inch above the tops of the jars.
3. Boil:
   Bring the water to a full boil, cover the pot, and process the jars for 10 to 15 minutes.

Cool and Store

1. Cool Jars:
   Using the jar lifter, remove the jars from the stockpot and place them on a cloth-covered or wood surface several inches apart until cool.
2. Check Seals:
   Once cool, press the top of each lid with a finger to ensure the seal is tight (the lid should not move up or down at all).
3. Store:
   Store the sealed jars in a cool, dark place. Refrigerate after opening.

Additional Tips

• Adjusting Heat: Add more cayenne pepper or chopped jalapeños or habaneros for a spicier salsa.
• Peeling Tomatoes: To peel tomatoes easily, score a small "X" on the bottom of each tomato and blanch them in boiling water for 30 seconds to 1 minute. Transfer them to an ice bath and the skins should peel off easily.
• Variations: To customize your salsa, feel free to add other ingredients such as corn, black beans, or different types of peppers.
• Serving Suggestions: Serve this salsa with tortilla chips, tacos, grilled meats, or as a topping for burgers and hot dogs.

Enjoy making and eating this delicious Rockin’ Salsa, perfect for any occasion!