Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lg Tomatoes, Red Ripe -removed, ground
-peeled and chopped 5 1/2 c Distilled White Vinegar
6 lg Onions -- ground 3 tb Pickling Salt
12 Hot Peppers, Seeds 4 c Sugar

Makes 6 pints.

1. In a large heavy nonaluminum kettle, cook the vegetables with the
vinegar and salt over moderate heat, uncovered, until reduced to about
half, about 2 hours.

2. Add the sugar and cook until thick, about 1 hour, stirring
frequently. The sauce should be bright red. Pour into hot sterilized
jars, seal, and process in a boiling water bath for 10 mins.

NOTE: If you want a less fiery sauce, use only a few hot peppers and
substitute ground sweet red bell peppers for the rest of the 2 cups.
Also, Dolly Kress says she adds the sugar late in the cooking process
so that the sugar does not carmelize and turn the sauce dark in color.

This recipe comes from the ERIE COUNTY FAIR EXPOSITION of Hamburg,
New York. Fair Date: 11 days, beginning 2nd Thursday in August.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 03-28-95 (159) Fido:
Cooking

Browse by categories