This recipe turned out fantastic. We have one precious jar left! 😉  It may get opened this weekend…

The recipe is from: Bernardin – Complete Book of Home Preserving (400 delicious and creative recipes for today). Edited by Judi Kingry and Lauren Devine.

Carrot Pepper Salsa
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Carrot Pepper Salsa
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Ingredients
Servings:
Instructions
  1. In a large stainless steel saucepan, combine all ingredients except the cilantro
  2. Bring to a boil over medium-high heat, stirring constantly
  3. Reduce heat and boil gently, stirring occasionally until thickened. This takes about one hour
  4. Prepare for water bath canning. Should need about 5 8oz jars for this recipe
  5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove bubble (use a chop stick!) and adjust headspace if necessary. Wipe rim with a damp cloth, center lid on jar, screw on band until finger tight
  6. Once thickened, stir in cilantro and cook for a further 5 minutes
  7. Process for 20 minutes (Calgary elevation). Ensure jars are covered with at least 1 inch of water
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