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Ingredientes

Cost per recipe $13.22 view details
  • 1 2/3 c. vinegar
  • 1 c. fresh cayenne peppers washed, de-stemmed
  • 1 lrg white onion minced
  • 6 med garlic cloves
  • 1 lrg carrot peeled, minced
  • 1 can stewed tomatoes - (16 ounce)
  • 1 can tomato puree - (16 ounce)
  • 1/2 c. minced fresh cilantro
  • 2 Tbsp. cumin
  • 1 Tbsp. salt
  • 1 Tbsp. freshly-grnd black pepper
  • 1 tsp lime juice concentrate

Direcciones

  1. Puree ingredients in a blender (it will probably take several sessions, as the volume of ingredients is more than most blenders will hold).
  2. Put ingredients in a large saucepan and bring to a boil. Simmer for 45 to 60 min to reduce salsa to a thick ketchup-like consistency.
  3. Divide salsa into clean mason jars, but leave about 1/2-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 to 20 min, remove jars, tighten bands completely and allow to cold.
  4. This is a moderately warm recipe. You can add in more peppers to make it hotter. It keeps for quite a long time on the shelf before being opened.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2036g
Calories 941  
Calories from Fat 170 18%
Total Fat 20.35g 25%
Saturated Fat 3.43g 14%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 11434mg 476%
Potassium 7315mg 209%
Total Carbs 184.64g 49%
Dietary Fiber 49.3g 164%
Sugars 76.15g 51%
Protein 33.46g 54%
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