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Habanero Salsa For Canning
Ingredients
- 20 x Habanero pepper
- 3 lrg Carrots
- 20 x Vine ripened tomatoes (it's best if you have them fresh from your garden)
- 2 lrg Onions
- 1/4 c. Salt
- 6 x -(up to)
- 8 x Limes (juice only)
- 1/3 c. Vinegar
- 1/2 x Pod of garlic (10-12 cloves)
Directions
- Place tomatoes in boiling water for 30 seconds, remove and place in cool water. When cold, peel the tomatoes and quarter them. Place all veg's into a food processor, and grind till course. Bring to a boil and then simmer for 30 min Place the sauce into sterile jars and seal. This recipe can be used with serrano and or possibly jalapeno peppers if you want a milder sauce. Of course, the flavor of the habanero makes it something special. WARNING! This warm sauce is not for the faint hearted. It is also best to cook this outside unless you have an oxygen tent available.
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