This is fantastic for picnics, barbecues, or just to keep in the fridge to serve with sandwiches for lunch. For optimal flavor, put in the fridge overnight.
| Prep Time: | 45 mins |
| Cook Time: | 3 hrs 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 6 hrs 5 mins |
| Servings: | 64 |
| Yield: | 8 pints |
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
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.
Reviews
I’ve been making this recipe for about 6 years. I substitute about a tablespoon of honey in place of the half cup of sugar. The sweetness just helps balance the flavour instead of overwhelming it. The rest of the recipe rocks!
Great taste for this recipe. The only thing I did different that added a great flavour was saute the onions, peppers and (used)fresh garlic before adding other ingredients. Will make this again! Thank you!!
Yummm!!!
I doubled the recipe. I also substituted hotter peppers for some of the milder peppers.
I’ve made this salsa for the past 3 summers with our garden tomatoes, peppers and onions, great recipe but I’ve tweaked it to suit our tastes. I only used a few table spoons of sugar & use about 4 fresh jalapeños with 1 habenero instead of banana peppers and eliminate the cayenne. I also use a stick blender after simmering for a more smooth consistency
I have made this recipe for 6 years and my family and friends love it. I add about 2 T. home grown dried chopped red chipotle peppers for a little extra zing. I like the sugar just as written in her recipe.
Best salsa I’ve ever made. I dont add any cayenne or jalapeños since none of us like the heat and I add the sugar gradually to get the right sweetness. Gonna add some roasted poblanos this time around, and some roasted corn to a few jars for myself.
This turned out GREAT. It was flavorful and I did do a couple of different things like put fresh garlc cloves instead of powdered but all in all the taste was great and consistency was good. Everyone that tried it loved it too.Im defintly making more for gifts and for us..YUM.
This is the best salsa I have ever made. I am doubling the recipe this year. FYI I don’t peel the tomatoes, I like the skin on it. I think it’s better when you’re eating it.
I made some substitutions to suit our taste. I was trying to imitate a pineapple salsa I love. I did not use the banana peppers or crushed red peppers. I added 1 can crushed pineapple and 1 can chunk pineapple but drain the juice. I also added 4 jalapeños (seeds and all) plus one habanero pepper (seeds and all). I substituted the garlic powder for 3 really big garlic cloves minced. My family loves it. It is has a little heat and is super flavorful. It is not super hot, trust me
This is my fourth year making this recipe and my family loves it. I have modified it by reducing the sugar to one tablespoon each and only half the cayenne pepper. So grateful to Tami who shared the recipe.
I have made this recipe 4 times now this season. It is excellent! I made it exactly as the recipe said. The next time I added cauliflowerettes for added crunch. Today I added 2 jalapeños because my guy wanted to pump it up a notch or two. The type of tomatoes I grew were very juicy so I cooked them down a bit and strained the juice out. Keeping that for a soup base. I serve this in a bowl that has sour cream to one side and then pour the salsa on the other side.
Zesty and tasty. Some heat mixed with sweet. A little hotter than I had wanted so next year a little less cayman.
I made and canned 10-15 jars of this again this fall for the upteenth time over the years canned it. I couple years ago I brought 3-4 jars to work and this year they are driving over to my house to pick it up since we are all work from home. I haven’t changed it much, but I’ve added pablonas once, and corn, and one year I added chipotles peppers in adobo sauce into a couple jars and some people absolutely freaked out about how good it was. But is wasnt’ for everyone. This is your staple, base recipe for darn good salsa.
Terrific Recipe, my family loved it
The Bomb people wanting it bad!!
Turned out great! I must confess I changed it up slightly, just to suit our preferences of bold flavors. Added 6 heads of fresh garlic and some seasoned pepper. I also am adding a note on my canning label recommending that fresh jalapeños and cilantro is added, to taste. Overall a great recipe, love that the onions are still fairly crisp and the flavors are so well blended together.
Needs a bit more spice and less sugar other than that it was really good we’ve used this recipe and a starter to making salsa.
It is the best salsa! I use one can of tomato paste instead of three.
Wonderful fresh flavors!
I made this recipe for the second time this fall so we should be good for the winter. My daughter always made this recipe and we always enjoyed her salsa. Follow the recipe just the way it is and love it. It’s easy and it tastes good. Highly recommend it. I had to use jalapeños because I couldn’t find banana peppers but other than that I didn’t make any changes to the recipe. Thanks for sharing it.