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00Ingredients
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6 pounds tomatoes, peeled, seeded, and chopped
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2 stalks celery, chopped
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1 large onion, chopped
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4 jalapeño or serrano chiles, stems and seeds removed, chopped or substitute 2 habanero chiles
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1 red bell pepper, stem and seeds removed, chopped
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1 cup brown sugar
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1½ cups cider vinegar
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2 teaspoons dry mustard
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1 teaspoon ground cinnamon
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½ teaspoon ground cloves
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1/4 teaspoon ground allspice
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1 to 2 teaspoons salt
Instructions
In a pan on low heat, cook the tomatoes for 15 minutes, then drain off the 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 sterilized jars and process in a hot water bath (see instructions above)..
| Servings |
| 4 pints |
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Use this fiery version in place of regular catsup to spice up sandwiches, meatloaf, hot dogs, and hamburgers. It also tastes great in salad dressings and on french fries. If you wish, after pureeing, the catsup may be frozen instead of canned.
Ingredients
InstructionsIn a pan on low heat, cook the tomatoes for 15 minutes, then drain off the 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 sterilized jars and process in a hot water bath (see instructions above)..
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