Cayenne Pepper Salsa

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Cayenne Pepper Salsa

 

1 2/3 cup vinegar

1 cup fresh cayenne peppers washed, destemmed

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

 

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.

 

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