This is a print preview of "Cayenne Pepper Salsa" recipe.

Cayenne Pepper Salsa Recipe
by Global Cookbook

Cayenne Pepper Salsa
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  Servings: 1

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

  1. Puree ingredients in a blender (it will probably take several sessions, as the volume of ingredients is more than most blenders will hold).
  2. 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.
  3. 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.
  4. 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.