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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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I was looking for a recipe to enter in our annual salsa contest at the county extention office. I took bits and pieces from different recipes and came up with this, the carrots made me courious. Well I ended up winning 1st place to my suprise! I think this would be good in meat loaf but haven't tried it yet. Vicki Ingredients:
4 cups peeled cored seeded chopped tomatoes |
1 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup chopped anaheim chili |
1 cup shedded carrot |
4 cloves garlic, minced |
4 jalapenos, chopped |
1/4 teaspoon celery seed |
1/2 teaspoon toasted cumin, ground |
1/2 teaspoon coriander seed, ground |
2 limes, juiced |
2 tablespoons cilantro, shedded |
2 tablespoons red wine vinegar |
1 teaspoon sugar (optional) |
salt |
pepper |
Directions:
1. Bring all ingredients to a boil, lower heat to a simmer for 30 minutes.
2. Ladle into hot sterilzed jars, put lids and bands on.
3. Process 15 minutes in boiling water bath.
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