Rockin' Salsa

Ingredients

• 1 red onion , chopped
• 1 white onion , chopped
• 1 yellow onion , chopped
• 6 pounds fresh tomatoes , peeled and chopped
• 2 bananas peppers , chopped
• 3 greens bell peppers , chopped
• 3 cans tomato paste , 6 ounce
• 0.5 cups white vinegar
• 2 tablespoons garlic powder
• 1.5 tablespoons salt
• 1 tablespoon cayenne pepper
• 1.5 teaspoons ground cumin
• 0.25 cups brown sugar
• 0.25 cups white sugar
• 8 pints canning jars with lids and rings

Instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.