Yield: 1 servings
|8 \N||Serrano or Jalape o chiles|
|\N \N||;remove seeds and chop|
|1 \N||Bell pepper;chopped|
|2 \N||Stalks celery;chopped|
|1 cup||Brown sugar|
|1½ cup||Cider vinegar|
|3 teaspoons||Ground cinnamon;Watkins|
|3 teaspoons||Dry mustard|
|1 teaspoon||;to 2 ts salt|
"Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers.
Since this catsup freezes well, it is a great way to use all those fresh tomatoes."
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1½ hours, or until it is reduced by one half.
Add the sugar, vinegar, and spices and simmer for an additional hour.
Remove from the heat and puree until smooth.
Pack in freezer containers, leaving ½ inch head space, and freeze.
Makes 4 pints.
From The Whole Chile Pepper Book page 62 Formatted to MM by J.Duckett1 (Kat)