Prep 45 mins
Cook 2 hrs 50 mins
A home for my jalapenos & serranos! It was noted that, after pureeing, the catsup may be frozen instead of canned. Recipe via http://www.fiery-foods.com/dave/canning.asp courtesy of New Mexico Department of Agriculture Cooperative Extension Service. We shall see what "Medium" on their heat scale means very soon! I have included the water bath rationale & detailed instructions from the above site in the introduction to Essential Habanero Hot Sauce. Please refer to them if opting to hot water process. Though you may substitute bottled lemon juice for 5% vinegar, NEVER substitute vinegar for the bottled lemon juice - it isn't acidy enough & can make unsafe product.
- 6 lbs tomatoes, peeled, seeded, and chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 jalapenos, chiles (or serrano, stems and seeds removed, chopped or substitute 2 habanero chiles)
- 1 red bell pepper, stem and seeds removed, chopped
- 1 cup brown sugar
- 1 1⁄2 cups cider vinegar
- 2 teaspoons dry mustard
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon clove, ground
- 1⁄4 teaspoon allspice, ground
- 1 -2 teaspoon salt
- In a nonreactive pan on low heat, cook the tomatoes for 15 minutes, then drain off the juice.
- Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.
- Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.
- Pour into sterilized jars and process in a hot water bath.