Sweet ‘N Spicy Salsa
My Sweet & Spicy Salsa is the perfect blend of spicy with just enough sweet. It's so much better than store-bought!
Servings: 8 pints
- 1 yellow onion chopped
- 1 white onion chopped
- 1 red onion chopped
- 6 lbs. ripe tomatoes peeled and chopped
- 2 jalapeno peppers
- 3 green bell peppers
- 3 6 oz. cans tomato paste
- ½ cup white vinegar
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 tbs. garlic powder
- 1 ½ tbs. salt
- 1 tbs. cayenne pepper
- 1 ½ tsp. ground cumin
- 8 pint-sized canning jars with rings and lids
Combine all ingredients in a large pot. Simmer until thickened, about 3 hours.
Pack the salsa into hot, sterilized jars to 1/4” headspace. Wipe rims and place on lids. Finger tighten rings onto jars.
In a water bath canner, cover and process 10-15 minutes.
Remove jars from the canner. Place onto a cloth-covered surface. Allow to cool.
Check lids for proper seal. Label and date.
Store until ready to use.