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Rockin' Salsa

Rated as 4.64 out of 5 Stars

"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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6 h 5 m servings 25
Original recipe yields 64 servings (8 pints)


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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.

Nutrition Facts

Per Serving: 25 calories; 0.2 5.9 0.9 0 230 Full nutrition

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Read all reviews 356
  1. 435 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...

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Most positive
Least positive

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 ...

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 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 recipe is PERFECT as is!! A little sweet and a little spice. When I try recipe, I like to try it the way the recipe is written. If I don't like it, then I make changes. I don't like when pe...

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...

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...