Recipe - Five Pepper Catsup

1 tablespoon Oil or butter
4 Serrano chiles; stemmed,
seeded & chopped
2 Cloves garlic; minced
2 lg Poblano chiles; roasted,
peeled; seeded, chopped
4 Large; meaty bell peppers,
roasted; peeled, seeded,
chopped more fresh chiles;
roasted; peeled, seeded,
chopped [these should
roughly equal the volume of
the bell peppers.]
1 (up to)
4 Habanero chiles; seeded
(optional!) and chopped
1 lg Onion; peeled and
chopped
1 cn (14.5oz) Italianstyle
tomatoes; chopped with
juice
6 tablespoon Brown sugar
One half cup Fresh orange juice
2 tablespoon Fresh lime juice
2/3 cup Vinegar
1 tablespoon Minced fresh basil
2 tablespoon Minced fresh cilantro
1 tablespoon Fresh thyme [or One half tsp.
dried]
One fourth teaspoon Ground allspice
One fourth teaspoon Ground cloves
One fourth teaspoon Ground coriander
2 teaspoon Dry mustard
1 Bay leaf
Salt & pepper

From: faustink@neosoft.com (Doug Faust)

Date: Tue, 6 Aug 1996 20:14:12 0500 (CDT)
Some more recipes from the New Orleans Hot luck, courtesy of Johnette
Hassell

Sautee serranos, garlic, and onion =91til onion is soft, about 5 minutes.
Add everything else, except the salt and pepper, and cook 15 minutes. It
spatters a lot so either cover partially or use a splatter screen. Reduce
heat and simmer until thick and most of liquid has evaporated, about 1/2
hour. Process and season with salt and pepper to taste.

I make this whenever I have a bunch of fresh chiles, so the exact heat
level varies. But this is a wonderful way to keep fresh chile. It helps if
all the peppers are the same color or color group, but that's not
necessary. I put this on everything from grilled beast to sandwiches.

I "can" this by putting in hot, sterile jars and process in hot water for
15 minutes.

CHILEHEADS DIGEST V3 #066

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.