Rockin' Salsa

Recipe View In a large, heavy-bottomed 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. (5 minutes)

Recipe View Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Reduce the heat to low and continue to simmer, uncovered, until the salsa has thickened to your desired consistency, approximately 3 hours, stirring occasionally.

Recipe View While the salsa simmers, ensure your canning jars and lids are sterilized. (5 minutes)

Recipe View Once the salsa has reached the desired thickness, carefully ladle the hot salsa into the hot, sterilized jars, leaving 1/4 inch headspace at the top. (15 minutes)

Recipe View Run a clean, non-metallic utensil (like a spatula) around the inside of each jar to release any trapped air bubbles. (5 minutes)

Recipe View Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal. Place the lids on the jars and screw on the rings until fingertip-tight. (5 minutes)

Recipe View Prepare a boiling water bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a rolling boil over high heat. (10 minutes)

Recipe View Carefully lower the filled jars into the boiling water bath using a jar lifter, ensuring the jars are not touching each other or the sides of the pot. The water level should be at least 1 inch above the tops of the jars. Add more boiling water if necessary. (5 minutes)

Recipe View Return the water to a full rolling boil, cover the pot, and process the jars for 10 to 15 minutes, depending on your altitude (check canning guidelines for your specific altitude). (15 minutes)

Recipe View Carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface, leaving space between the jars. (5 minutes)

Recipe View Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. (12-24 hours)

Recipe View After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, the jar is properly sealed. If a lid flexes, it is not sealed and should be refrigerated immediately and consumed within a few weeks. (5 minutes)

Recipe View Label the sealed jars with the date and store them in a cool, dark place for up to one year. Refrigerate after opening.