Free Recipe Five Pepper Catsup

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Five Pepper Catsup Recipe

1 tb 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 (14.5-oz) Italian-style
-tomatoes; chopped with
-juice
6 tb Brown sugar
1/2 c Fresh orange juice
2 tb Fresh lime juice
2/3 c Vinegar
1 tb Minced fresh basil
2 tb Minced fresh cilantro
1 tb Fresh thyme [or 1/2 tsp.
-dried]
1/4 ts Ground allspice
1/4 ts Ground cloves
1/4 ts Ground coriander
2 ts Dry mustard
1 Bay leaf
Salt & pepper

Five Pepper Catsup Preparation

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. CHILE-HEADS DIGEST V3 #066 From the Chile-Heads recipe list.

Cooking Temperature:

Recipe Serves: 1

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