Best 2 Rockin Salsa Recipes

Get ready to spice up your life with our comprehensive guide to making the ultimate "Rockin' Salsa!" Salsa, a beloved condiment with Mexican origins, is a versatile and flavorful sauce that adds zest to tacos, burritos, chips, and more. It's time to say goodbye to store-bought options and embark on a culinary journey to create your own vibrant and delicious salsa. With this article, you'll discover the secrets to crafting a "Rockin' Salsa" that will be the star of any party or gathering. Dive into the world of salsas and tantalize your taste buds with this extraordinary recipe. From selecting the freshest ingredients to mastering the art of balancing flavors, we've got you covered. Prepare to rock the taste buds of your family and friends with this epic homemade "Rockin' Salsa!"

Here are our top 2 tried and tested recipes!

ROCKIN' SALSA

Rockin' Salsa image

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.

Provided by Tami

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 6h5m

Yield 64

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 229.6 mg, Sugar 4.2 g

ROCKIN' SALSA RECIPE - (4.1/5)

Rockin' Salsa Recipe - (4.1/5) image

Provided by jads8627

Number Of Ingredients 15

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
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pint canning jars with lids and rings

Steps:

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.

Tips:

Use fresh ingredients whenever possible. Fresh ingredients will give your salsa the best flavor and texture.
Choose the right tomatoes. The best tomatoes for salsa are Roma tomatoes, which are firm and have a low water content.
Roast your tomatoes. Roasting tomatoes intensifies their flavor and makes them sweeter.
Use a variety of peppers. Different peppers will give your salsa different levels of heat and flavor. Some good choices include jalapeños, serranos, and habaneros.
Add some herbs and spices. Herbs and spices can add a lot of flavor to your salsa. Some good choices include cilantro, cumin, garlic, and oregano.
Don't over-process your salsa. Salsa should have some texture, so don't over-process it in the food processor or blender.
Serve your salsa immediately or let it chill for a few hours. Salsa can be served immediately, but it will also benefit from being chilled for a few hours before serving.

Conclusion:

With so many different recipes to choose from, you're sure to find a salsa that you'll love. So get creative and experiment with different flavors and ingredients. The possibilities are endless!