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Picante Catsup
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    Picante Catsup

  • 8 serrano or jalepeno chilies -- seeded and chopped
  • 1 bell pepper -- chopped
  • 8 pounds tomatoes -- seeded and chopped
  • 2 stalks celery -- chopped
  • 1 large onion -- chopped
  • 1 cup brown sugar -- packed
  • 1 1/2 cups cider vinegar
  • 3 teaspoons ground cinnamon
  • 3 teaspoons dry mustard
  • 1 teaspoon -- to 2 ts salt
  • "Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes." Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chilies and simmer for 1 1/2 hours, or until it is reduced by one half. Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth. Pack in freezer containers, leaving 1/2 inch head space, and freeze.
    Makes 4 pints.

    From: The Whole Chile Pepper Book
    Posted By: Chile Head Mailing List
    Post Date:

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