Rockin’ Salsa

Makes 9-12 quarts, depending on how long the mixture simmers


  • 1 red onion
  • 1 white onion
  • 1 yellow onion
  • 6 pounds fresh tomatoes, peeled and chopped
  • 2 banana peppers, chopped
  • 3 green bell peppers, chopped
  • 3 6-ounce cans tomato paste
  • 1/2 cup white vinegar
  • 2 tablespoons garlic powder
  • 1.5 tablespoons salt
  • 1.5 teaspoons ground cumin
  • 1/4 cup white sugar


Combine all of the ingredients in a stockpot. Simmer for three to four hours. Puree or cook down extra salsa and allow it to cool completely before freezing to preserve freshness. Make sure some space is left in containers or bags for liquid expansion before freezing. Salsa does lose some of its flavor in the freezer.

(Recipe courtesy of Casey Ellington, to be served with carnitas.)