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Cayenne Pepper Salsa

1 2/3 c. vinegar
1 cup fresh cayenne peppers, washed and de-stemmed
1 lg white onion, chopped
6 med garlic cloves
1 large carrot, peeled and chopped
1 16 oz. can stewed tomatoes
1 16 oz. can tomato puree
1/2 cup chopped cilantro, fresh
2 Tbsp. cumin
1 Tbsp. salt
1 Tbsp. 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 45-60 mins to reduce salsa to a thick ketchup-like

Divide salsa into clean 1-quart mason jars, but leave about an 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 15-20 minutes, remove jars, tighten bands completely and allow
to cool.

This is a moderately hot recipe, and makes about 5 quarts of salsa.
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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