JALAPENO KETCHUP
Source of Recipe
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List of Ingredients
6 pounds tomatoes, peeled, seeded, and chopped
2 stalks celery, chopped
1 large onion, chopped
4 jalapeno or serrano chiles, stems and seeds removed, chopped or substitute 2 habanero chiles
1 red bell pepper, stems and seeds removed, chopped
1 cup brown sugar
1 1/2 cups cider venegar
2 teaspoons dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 to 2 teaspoons salt
In a pan on low heat, cook the tomatoes for 15 minutes, then drain off juice. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.
Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.
Pour into hot, clean, sterilized jars and process in a hot water bath.
Recipe
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