Spicy catsup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Yields about 2 pints | ||
| 6 | pounds | Tomatoes (15 to 17 medium-size), peeled, sliced |
| ¾ | cup | Onions, chopped |
| 1 | each | Stick cinnamon, about 3 inches long |
| 1 | each | Clove garlic, large, chopped |
| 1 | teaspoon | Whole cloves |
| 1 | cup | Vinegar |
| 1 | teaspoon | Paprika |
| Cayenne pepper, dash | ||
Directions
Simmer tomatoes and onions together for 20 to 30 minutes. Press through a sieve. Place cinnamon, garlic, and cloves loosely in a clean, thin, white cloth. Tie top tightly. Combine with vinegar and simmer for 30 minutes. Remove spices. Boil sieved tomatoes rapidly until reduced to one-half original volume. Stir frequently to prevent sticking. Add spiced vinegar, paprika, and cayenne to tomato mixture.
Boil rapidly, stirring constantly, about 10 minutes, or until slightly thickened. Pour into clean, hot, sterilized pint jars, leaving a ¼-inch headspace. Adjust seals and process for 5 minutes in a boiling water bath. Yields about 2 pints. Source: Rodale's Basic Natural Foods Cookbook, Charles Gerras, Editor TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On 08-17-95