Cayenne Pepper Salsa

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Ingredients:

1-2/3 cups vinegar
1 cup fresh cayenne chiles, washed and stemmed
1 white onion, chopped
5 large cloves garlic
1 carrot, washed, peeled and cut into 1/4-inch thick slices
one 15 oz. can tomatoes
one 15 oz. can tomato sauce
1/2 cup cilantro leaves
1 Tbsp. salt
2 Tbsp. comino seeds
1/2 Tbsp. ground black pepper
juice of 1 lime

Instructions:

Puree the ingredients in a blender, then put the mixture in a large saucepan and bring to a boil. Simmer for about one hour until the mixture reduces to a sauce-like consistency.

Divide the salsa into clean mason jars leaving about 1/2-inch between the top of salsa and the top of the jar. Seal with new lids and tighten the bands, but leave them slightly loose. Set the jars into a large pot of boiling water and boil for about 20 minutes, then remove the jars and tighten the bands completely. Allow the jars to cool and store until ready to use.