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Five Pepper Ketchup
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    Five Pepper Ketchup

  • 1 Tbl. oil or butter
  • 4 serrano chiles -- stem
  • 2 cloves garlic -- minced
  • 2 large poblano chiles -- roast
  • 4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc
  • 1 habanero chile, seeded (optional!) -- (1 to 4)
  • 1 large onion -- peeled and chopped
  • 1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped
  • 6 Tbl Brown sugar
  • 1/2 c fresh orange juice
  • 2 Tbl fresh lime juice
  • 2/3 c vinegar
  • 1 Tbl minced fresh basil
  • 2 Tbl minced fresh cilantro
  • 1 Tbl. Fresh thyme [or 1/2 tsp. dried]
  • 1/4 tsp. ground allspice -- cloves, & coriander
  • 2 tsp dry mustard
  • 1 bay leaf
  • salt & pepper

    Sauté serranos, garlic, and onion 'til onion is soft, about 5 minutes. Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer 'til thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste.

    I make this whenever I have a bunch of fresh chiles, so the exact heat level varies. But this is a wonderful way to keep fresh chile. It helps if all the peppers are the same color or color group, but that's not necessary. I put this on everything from grilled beast to sandwiches.

    I "can" this by putting in hot, sterile jars and process in hot water for 15 minutes.

    NOTES :
    *WIthout the extra chiles, this is the original recipe using three peppers. I use a mixture of five or more kinds. You want about a 2 to 3 ratio of hot chile to the bell peppers, although one remarkable batch had fresh red New Mexico chiles bringing it up to 1 to 1 ratio.

    From: shade,liveoak@polaris.net
    Posted By: shade, Via:Chile Head Mailing List
    Post Date: Sun, 21 Sep 1997

    *BACK TO CANNING*







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