Carrot Pepper Salsa Recipe
 
 
Author:
Serves: 8 250 ml jars
Ingredients
  • 1200 gram (6 Cups) tomatoes
  • 360 gram (3 Cups) carrots
  • 1½ cups cider vinegar (I substituted half with white vinegar)
  • 1¼ cups lightly packed brown sugar (I substituted with ½ cup honey)
  • ½ cup onion
  • ½ cup jalapeno pepper
  • 1½ teaspoon salt (I used ½ teaspoon)
  • ½ teaspoon black pepper
  • ¼ cup cilantro
Instructions
  1. Coarsely chop-cored and peeled tomatoes.
  2. Coarsely grate peeled carrots.
  3. Finely chop onions and jalapeño peppers. Leave seeds in if you want more heat.
  4. Combine all the vegetables in a large saucepan.
  5. Add salt, sugar if used, and vinegar.
  6. Cook until it thickens, about 1 hour.
  7. Add honey if used, freshly ground black pepper, and chopped cilantro.
  8. Cook for another 5 minutes.
  9. Fill jars, wipe rims, apply lids, and screw on bands.
  10. Process in water canner for 15 minutes (Adjust to your altitude).
Recipe by Northern Homestead at https://northernhomestead.com/carrot-pepper-salsa-recipe/