Recipe - Picante Catsup

8 Serrano or Jalape o chiles
;remove seeds and chop
1 Bell pepper;chopped
8 pound Tomatoes;peeled,seeded&chopd
2 Stalks celery;chopped
1 lg Onion;chopped
1 cup Brown sugar
1 One half cup Cider vinegar
3 teaspoon Ground cinnamon;Watkins
3 teaspoon Dry mustard
1 teaspoon ;to 2 teaspoon salt

"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 One half 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 One half inch head space, and freeze. Makes
4 pints.

From The Whole Chile Pepper Book page 62 Formatted to MM by J.Duckett1
(Kat)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini