*  Exported from  MasterCook  *
 
                               PICANTE CATSUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Spicy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t             -- 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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