Cayenne Pepper Salsa

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Cayenne Pepper Salsa  

 

1 2/3 cups vinegar

1 cup fresh cayenne peppers

washed, de-stemmed

1 large white onion chopped

6 medium garlic cloves

 

1 large carrot peeled, chopped

1 16 oz. can stewed tomatoes

1 16 oz.

can tomato puree

1/2 cup chopped fresh cilantro

2 tbsps. cumin

1

tbsp. salt

1 tbsp. freshly-ground black pepper

1 tsp. 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.