Mary Lous Chili Ketchup Recipe
Yield: 5 mason jarsRecipe by luhu.jp
Ingredients:
18: Ripe tomatoes,
2 tbsp: Allspice,
2 can: Plum tomatoes, 28oz
1 dash: Chili seeds,
OR EQUIVALENT AMOUNT,
1 dash: Tobassco,
2 medium: Onions, sweet, diced
4: Red pepper, sweet
2 tbsp: Salt,
1 1/2: -2 cups brown sugar, (adjust
2 tbsp: Ginger,
For desired sweetness),
1 tsp: Chili powder, mild
2: -2 1/2 c vinegar, (plain,
2 tbsp: Cinnamon,
Wine, or cidar is fine)
Boil all till thick, (2-3 hours). Stir frequently as sugar
Directions:
content will cause it to burn easily. Taste for sweetness and add
vinegar to make less sweet, or sugar for sweeter taste. Taste for
hotness and add chili, tobassco, chili powder VERY MODERATELY till
desired taste is reached. Puree with Hand Stick Blender. Boil a few
more hours to thicken.
Pour boiling water into 5 clean mason jars to sterilize. Do
same for lids. Let sit at LEAST 3 min.
Bottle up the sauce, leaving 1/4" space from top of bottle to
sauce. Hand tighten lids. They will seal themselves. ( you will hear
the lids pop as they cool).
Refrigerate after opening.
Via: mmdoor@the_secluded_forest_bbs.bbs, 11-10-1994, recipe # 6471 in
MAIN [not registered]
Submitted By MARY LOU KAKANOWSKI On 11-10-94
Source from luhu.jp
vinegar to make less sweet, or sugar for sweeter taste. Taste for
hotness and add chili, tobassco, chili powder VERY MODERATELY till
desired taste is reached. Puree with Hand Stick Blender. Boil a few
more hours to thicken.
Pour boiling water into 5 clean mason jars to sterilize. Do
same for lids. Let sit at LEAST 3 min.
Bottle up the sauce, leaving 1/4" space from top of bottle to
sauce. Hand tighten lids. They will seal themselves. ( you will hear
the lids pop as they cool).
Refrigerate after opening.
Via: mmdoor@the_secluded_forest_bbs.bbs, 11-10-1994, recipe # 6471 in
MAIN [not registered]
Submitted By MARY LOU KAKANOWSKI On 11-10-94
Source from luhu.jp