Prep 45 mins
Cook 40 mins
Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.
- 354.88 ml carrots, chopped
- 1 onion, chopped
- 354.88 ml white vinegar
- 59.14 ml lime juice
- 3 garlic cloves, minced
- 9.85 ml salt
- 10 habanero peppers, seeds and stems removed, chopped
- Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
- Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
- Pour in sterilized jars and process in a water bath as described above.
I make this for nephew in Iraq and he loves the stuff. I do not eat it but he gives it 5 stars. Going to make more soon and hope to ship it to him. I recently lost the recipe, thanks for posting.
Quite nice. This is for folks who like heat. It is hot, but not harsh. Pretty strong vinegar bite. Be sure to cook carrots long enough or the texture is grainy. I canned this is 4 oz jars and BWB, it gets mellower with age. Make the recipe like stated, without seeds, and you can almost use this as a potent salsa - but that is a true spicy food freak talking there... It is pretty spicy. Definitely a repeat for me, and I might even change half of the carrots to red sweet bell peppers.
This is hot and it has great flavor. If you let it chill for a day or two, it loses a little heat and turns out perfect. I made a similar version replacing the habaneros with some red chili peppers, less carrots, less vinegar, held the onions, added some brown sugar. It was amazing, better tasting than this.