Five pepper catsup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Oil or butter
4 \N Serrano chiles; stemmed, seeded & chopped
2 \N Cloves garlic; minced
2 larges Poblano chiles; roasted, peeled; seeded, chopped
4 \N Large; meaty bell peppers, roasted; peeled, seeded, chopped more fresh chiles; roasted; peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.] (up to)
4 \N Habanero chiles; seeded (optional!) and chopped
1 large Onion; peeled and chopped
1 can (14.5-oz) Italian-style tomatoes; chopped with juice
6 tablespoons Brown sugar
½ cup Fresh orange juice
2 tablespoons Fresh lime juice
⅔ cup Vinegar
1 tablespoon Minced fresh basil
2 tablespoons Minced fresh cilantro
1 tablespoon Fresh thyme [or 1/2 tsp. dried]
¼ teaspoon Ground allspice
¼ teaspoon Ground cloves
¼ teaspoon Ground coriander
2 teaspoons Dry mustard
1 \N Bay leaf
\N \N Salt & pepper

From: faustink@... (Doug Faust) Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT) Some more recipes from the New Orleans Hot luck, courtesy of Johnette Hassell

Sautee serranos, garlic, and onion =91til 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 until thick and most of liquid has evaporated, about ½ 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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