Rockin’ Salsa

This is a recipe I came up with by combining two of recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.

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:

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. 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. 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. 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.