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
Prep Time
2 hrs
Dificult
Medium
Servings
6 hrs 5 mins
Ingredients
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.
Lori