Use this piquant version in place of regular ketchup to spice up sandwiches, meatloaf, or hamburgers. It is a little on the spicy side, but it will not blow your head off. This ketchup freezes well.
Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
* 8 serrano or Jalapeno chiles, seeded and chopped
* 1 bell pepper, chopped
* 8 pounds tomatoes, peeled, seeded and chopped
* 2 stalks celery, chopped
* 1 large onion, chopped
* 1 cup brown sugar
* 1-1/2 cups cider vinegar
* 3 teaspoons ground cinnamon
* 3 teaspoons dry mustard
* 1 to 2 teaspoons salt
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, cinnamon, dry mustard, and salt. 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.
Yield: 4 pints
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.
Recipe Source: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach (Little Brown & Co)