Pepper Ketchup

[The Chili Monster]

This is the original recipe. I have tinkered with it more recently to derive chili ketchup, but for those with tastebuds intact:

Pepper Ketchup Recipe

· 1 tbsp. oil or butter
· 2 cloves garlic -- minced
· 4 large meaty bell peppers
· 1 large onion -- peeled and chopped
· 14 1/2 oz tomatoes (pref. Plum), chopped, keep the juice
· 6 tbsp Brown sugar
· 1/2 cup fresh orange juice
· 2 tbsp lime juice
· 2/3 cup vinegar
· 1 tbsp minced fresh basil
· 2 tbsp minced fresh leaf coriander
· 1 tbsp fresh thyme [or 1/2 tsp. dried]
· 1/4 tsp. ground allspice -- cloves, & coriander
· 2 tsp dry mustard
· 1 bay leaf
· salt & pepper
Sauté the peppers, garlic and onion 'til onion is soft, about 5 minutes. Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a fair bit so either cover partially, or use a splatter screen. Reduce heat and simmer 'til thick and most of liquid has evaporated, about 30 mins. To finish, mix well in a blender or food processor and season with salt and pepper to taste.
For a spicier version I add chili peppers to the mixture, usually in a ratio 2:3 sweet peppers to chillies.
I preserve this by putting in hot, sterile jars and process in hot water for 15 minutes.

If you haven't ever preserved anything before, then it is critical that you use the right vinegar, unless you want to get intimate with botulism.
For further advice, visit:
http://www.ext.vt.edu/pubs/foods/348-078/348-078.html
http://www.uga.edu/nchfp/publications/p ... _usda.html

[Shirley]

yummy!!!!!

I didn't know that about the vinegar though - thanks for pointing that out.

Been talking about doing some sauces and relishes for sometime now... can't wait to try these.