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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 consistency. 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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