Yield: 1 Servings
|4 quarts||Red ripe tomatoes; chopped|
|5 larges||Onions; chopped|
|4 \N||Sweet red peppers; chopped|
|2 cups||Cider vinegar|
|1 cup||Brown sugar|
|1 \N||Stick cinnamon; broken up|
|1 tablespoon||Yellow mustard seed|
|2 teaspoons||Celery seed|
|1½ teaspoon||Ground ginger|
|1 teaspoon||Ground nutmeg|
Recipe By: Elizabeth Powell
Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.
Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.
Posted to CHILE-HEADS DIGEST V3 #075 Date: Thu, 15 Aug 1996 23:55:38 -0400 From: kmeade@... (The Meades)
CHILE-HEADS DIGEST V3 #075
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .