Thursday, July 28, 2016

Salsa Time... Carrot Salsa

Carrot Salsa 
Found on Pinterest 

3/4 cups cider vinegar (5% acidity) 

1/2 cup apple juice 

3 cups (about 1 lbs) peeled, cored, chopped apples 

1-1/2 cups (about 1/2 lb) peeled grated carrots 

1/3 cup finely chopped shallot 

2-1/4 tsp Homemade or store bought curry powder, spicy 

1/4 cup honey 

1/4 cup brown sugar (lightly packed) 

1 tsp Kosher salt or canning salt 

1/4 tsp freshly ground black pepper 

1/4 cup Golden raisins 

1/4 cup minced red bell pepper 

2 tsp Grated fresh ginger 

1 tsp lemon juice 

Add all ingredients to a large pot. Bring to a boil and reduce heat, simmering gently until thickened, around an hour. Ladle into hot sterilized jars to 1/2 inch headspace, wipe rims, put on lids and finger tight. Process half pint jars for 10 minutes in a boiling water bath. .Allow to sit for at least three weeks for flavors to penetrate and mellow before opening. Will stay good in dark cabinet unopened for one year. 

Yields just over 3 half pint jars

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