Cold tomato catsup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Peck ripe tomatoes | |
| ½ | gallon | Vinegar |
| 1 | Teacup salt | |
| 1 | Teacup mustard, ground fine | |
| 4 | Pods red pepper | |
| 3 | Tablespoonfuls black peeper | |
| 1 | Handful celery seed | |
| 1 | cup | Horseradish |
Directions
I just looked through The great Barbecue Companion by Bruce Bjorkman. He has a quite a few sauces without ketchup.
Actually I don't know why you want to avoid Ketchup. It is traditional. In fact I have an 1879 Virginian cook book that has a whole section on "Pickle and Catsups". Here is a sample. All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile - Mrs P.
Posted to bbq-digest V5 #045
From: mariusj@... (Marius Johnston) Date: Wed, 18 Sep 1996 17:17:58 -0700