Cayenne Pepper Salsa: Date Added: 19 Nov 2009
Listed in: Sauces

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

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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