Picante catsup
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Picante catsup
  Condiments    Spicy  
Last updated 6/12/2012 12:50:47 AM. Recipe ID 12259. Report a problem with this recipe.
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      Title: Picante catsup
 Categories: Heat scale6, Whole chile, Condiments, Not tried, Spicy
      Yield: 1 Servings
      8    Serrano or Jalape o chiles
           ;remove seeds and chop
      1    Bell pepper;chopped
      8 lb Tomatoes;peeled,seeded&chopd
      2    Stalks celery;chopped
      1 lg Onion;chopped
      1 c  Brown sugar
  1 1/2 c  Cider vinegar
      3 ts Ground cinnamon;Watkins
      3 ts Dry mustard
      1 ts ;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
  1 1/2 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 1/2 inch head space, and freeze.
  Makes 4 pints.
   From The Whole Chile Pepper Book  page 62 Formatted to MM by
  J.Duckett1 (Kat)

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Recipe ID 12259 (Apr 03, 2005)

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