Rockin' Salsa

Rockin' Salsa

214
Tami 26

"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."
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Ingredients

6 h 5 m servings 25 cals
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Original recipe yields 64 servings

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Nutrition

  • Calories:
  • 25 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

214
  1. 252 Ratings

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Most helpful positive review

3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled ...

Most helpful critical review

Personally I though this salsa was too sweet. I would make it again, but I would cut the sugar back at least by half. I also added larger amounts of spices than what was called for, and I used e...

3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled ...

Taste is fantastic. family wondered why in the world I was spending 10 hrs on my feet to make something we can get at walmart for a few dollars. Cause it's ROCKIN! They agreed- it turned out gre...

We love salsa to eat and share with friends and neighbors so we went to a farm and bought three cases of tomatoes. We made this recipe four times over a week, with adjustments as we sampled and ...

I come from a long line of salsa makers and have made various salsas for years. This salsa recipie is the best I've ever tried. I added two jalepenos for a little fire and doubled the recipie ...

omg, this is the best salsa i have tasted.husband said it was very good but to sweet. everybody loves it. will not change a thing. it a 10 or more.

This is by far the best salsa I have ever made. I really love the amount of heat it has. I can't stand sweet salsa and this has just the right amount. I made it exactly as the recipe called f...

Ok here is my only warning, I changed a few things and after 6 batches here is my current, onions same, tomatoes same, I have used sweet peppers and banana same amount little difference, 1 8 oz ...

I fed this to a bunch of cowboys, our boss and an executive chef. They all loved it. I was told to "keep track of that recipe".The chef said if you didn't want it quite so sweet, to add just a t...

Personally I though this salsa was too sweet. I would make it again, but I would cut the sugar back at least by half. I also added larger amounts of spices than what was called for, and I used e...