Habanero HOT Salsa
Found on sweetdomesticity
Makes about 1 pint
6 Habanero peppers, with stems and seeds removed
6 paste tomatoes, quartered
2 carrots, peeled and sliced into 1″ chunks
2 cloves of garlic
1 small red onion, quartered
1/2 cup white vinegar
1/2 cup lemon juice
1/2 cup water
1 Tablespoon canning salt
Combine vinegar, lemon juice, water, and salt in a medium sauce pan and heat until salt is dissolved. Add all vegetables to the hot brine, cover, and simmer for 20 minutes to soften vegetables and meld flavors.
Transfer to blender, and process until smooth. When satisfied with the texture of the salsa, return to the sauce pan, and continue cooking until salsa has thickened (reduced by one fourth to one half, according to preference).
Fill jars to 1/4 inch headspace. Process in a water bath canner for 20 mins for pints and half pints.
Combine vinegar, lemon juice, water, and salt in a medium sauce pan and heat until salt is dissolved. Add all vegetables to the hot brine, cover, and simmer for 20 minutes to soften vegetables and meld flavors.
Transfer to blender, and process until smooth. When satisfied with the texture of the salsa, return to the sauce pan, and continue cooking until salsa has thickened (reduced by one fourth to one half, according to preference).
Fill jars to 1/4 inch headspace. Process in a water bath canner for 20 mins for pints and half pints.
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