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
- red onion: 1 piece (chopped)
- white onion: 1 piece (chopped)
- yellow onion: 1 piece (chopped)
- tomatoes: 6 pound (chopped, fresh)
- banana peppers: 2 piece (chopped)
- green bell peppers: 3 piece (chopped)
- tomato paste: 3 cans (6 ounce cans)
- white vinegar: 0.5 cup
- garlic powder: 2 Tbsp
- ½ tablespoons salt: 1 piece
- cayenne pepper: 1 Tbsp
- ½ teaspoons ground cumin: 1 piece
- brown sugar: 0.25 cup
- white sugar: 0.25 cup
- pint canning jars with lids and rings: 8 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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
