Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Serrano or Jalape o chiles 1 c Brown sugar
;remove seeds and chop 1 1/2 c Cider vinegar
1 Bell pepper;chopped 3 ts Ground cinnamon;Watkins
8 lb Tomatoes;peeled,seededchopd 3 ts Dry mustard
2 Stalks celery;chopped 1 ts ;to 2 ts salt
1 lg Onion;chopped

"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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