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Ingredients
- 1 2/3 c. vinegar
- 1 c. fresh cayenne peppers washed, de-stemmed
- 1 lrg white onion minced
- 6 med garlic cloves
- 1 lrg carrot peeled, minced
- 1 can stewed tomatoes - (16 ounce)
- 1 can tomato puree - (16 ounce)
- 1/2 c. minced fresh cilantro
- 2 Tbsp. cumin
- 1 Tbsp. salt
- 1 Tbsp. freshly-grnd black pepper
- 1 tsp lime juice concentrate
Directions
- 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 min 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 min, remove jars, tighten bands completely and allow to cold.
- This is a moderately warm recipe. You can add in more peppers to make it hotter. It keeps for quite a long time on the shelf before being opened.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2036g | |
| Calories 941 | |
| Calories from Fat 170 | 18% |
| Total Fat 20.35g | 25% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11434mg | 476% |
| Potassium 7315mg | 209% |
| Total Carbs 184.64g | 49% |
| Dietary Fiber 49.3g | 164% |
| Sugars 76.15g | 51% |
| Protein 33.46g | 54% |
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