Jalapeno catsup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 48 | Jalapeno | |
| 4 | cups | White or cider vinegar |
| 3 | tablespoons | Fresh horseradish, grated |
| 5 | Onion, sliced | |
| 1 | teaspoon | Sugar |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | Salt |
Directions
Place everything in a nonreactive pot & boil, uncovered, until the onions are soft. Remove from heat & puree. Return the puree to the pot & bring to a boil.
Process 5 minutes.
Makes 4-5 cups.
NOTES : Great with oysters. Minor changes made to original. Also good with dried tomatoes included in sauce.
Recipe by: jean Andrews, Red Hot Peppers Posted to CHILE-HEADS DIGEST V3 #336 by shade <liveoak@...> on May 26, 1997