*  Exported from  MasterCook  *

                              Picante Catsup

Recipe By     : The Whole Chile Pepper Book, p.62
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Spicy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Serrano or Jalapeño chiles --
                        - remove seeds and chop
   1                    Bell pepper -- chopped
   8       lb           Tomatoes --
                        - peeled, seeded & chopped
   2                    Celery ribs -- 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           Salt -- up to 2 ts

  "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" head space, and freeze.

  Yield: 4 Pints
  
  Formatted by: J.Duckett1 (Kat)
 

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