Five pepper catsup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil or butter |
| 4 | Serrano chiles; stemmed, seeded & chopped | |
| 2 | Cloves garlic; minced | |
| 2 | larges | Poblano chiles; roasted, peeled; seeded, chopped |
| 4 | 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 | 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 | Bay leaf | |
| Salt & pepper | ||
Directions
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.
CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .