Cayenne Pepper Salsa

By á-170456

Ingredients

• 1 2/3 cup vinegar
• 1 cup fresh cayenne peppers washed, de-stemmed
• 1 large white onion chopped
• 6 medium garlic cloves
• 1 large carrot peeled, chopped
• 1 can stewed tomatoes - (16 oz)
• 1 can tomato puree - (16 oz)
• 1/2 cup chopped fresh cilantro
• 2 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon freshly-ground black pepper
• 1 teaspoon lime juice concentrate

Details

Servings 1

Preparation

Step 1

Puree ingredients in a blender (it will probably take several sessions, as the volume of ingredients is more than most blenders will hold).

Put ingredients in a large saucepan and bring to a boil. Simmer for 45 to 60 minutes to reduce salsa to a thick ketchup-like consistency.

Divide salsa into clean mason jars, but leave about 1/2-inch between top of salsa and top of jar. Put on new lids and tighten the bands, but leave them slightly loose. Set jars in a large pot of boiling water (water should be close to top of salsa). Boil for 15 to 20 minutes, remove jars, tighten bands completely and allow to cool.

This is a moderately hot recipe. You can add more peppers to make it hotter. It keeps for quite a long time on the shelf before being opened.

This recipe yields ?? servings.