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 jalapeƱo 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/