Habanero Salsa

Remove the stems from the beefsteak tomatoes and cut them into eighths. Peel the carrots, cut in half and chop into small pieces. Remove the Habanero stem and cut into small pieces. Peel and roughly chop the garlic. Chop the coriander.

Put all ingredients in a blender and mix on the highest setting to a homogeneous mass.

Done! Let the salsa stand in the refrigerator for 6 hours before serving. Shelf life: only a few days - use an airtight container.

Put the mixture in a saucepan and bring to the boil. Let the mixture simmer for 5 minutes, stirring frequently. Serve hot or let cool down. Shelf life: a couple of weeks - use an airtight container.

Boil down as described for variant 2. Then fill into canning jars and close with a screw cap. Put the jars in the oven at 120 ° C for half an hour. 5x 200ml glasses are enough for the mass. Shelf life: one year unopened.