Habanero Salsa

Habanero Salsa.....my favorite recipe, needs lots of tomatoes too.


4 qt. tomatoes, peeled and chopped
5 medium green peppers, chopped
1 1/2 c. onions, chopped
2 c. carrots, minced in food processor or blended
20 cloves garlic, chopped
1/2 c. habanero peppers, chopped (seeds and all)....6-7 peppers
1 T. Kosher salt
2 c. white 5% vinegar

Mix all together and bring to a boil. Transfer to an oven and bake, uncovered, 375 for 15 minutes. Reduce oven to 350 and bake for 1 hour 45 minutes or to desired thickness.

Variations/tips:

• I like to use Caribbean Habaneros gives it a really good smoky flavor.
• I have used almost half and half cherry and reg tomatoes.
• When you simmer it....make sure when you are done it is the consistency you want. Cook longer for thicker salsa (I have always cooked longer then 1 3/4 hours).