aww - what the heck - you've got nothin' better to do! LOL
Have fun:
Five Pepper Ketchup
* 1 Tbl. oil or butter
* 4 serrano chiles -- stem
* 2 cloves garlic -- minced
* 2 large poblano chiles -- roast
* 4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc
* 1 habanero chile, seeded (optional!) -- (1 to 4)
* 1 large onion -- peeled and chopped
* 1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped
* 6 Tbl Brown sugar
* 1/2 c fresh orange juice
* 2 Tbl fresh lime juice
* 2/3 c vinegar
* 1 Tbl minced fresh basil
* 2 Tbl minced fresh cilantro
* 1 Tbl. Fresh thyme [or 1/2 tsp. dried]
* 1/4 tsp. ground allspice -- cloves, & coriander
* 2 tsp dry mustard
* 1 bay leaf
* salt & pepper
Sauté serranos, 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 lot so either cover partially or use a splatter screen. Reduce heat and simmer 'til thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste.
You can use any amount of peppers you want!
Heinz 57 Sauce
1/2 Cup Raisins
2/3 Cup Heinz ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Italian Dressing
Put all ingredients in a blender and blend on/off for 2 minutes
on high or until smooth.
?Doctored? Ketchup
1 medium onion, minced
3 cups ketchup
3/4 cup sugar
1/2 cup tarragon vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic salt
Combine ingredients and cook over medium-low heat, stirring frequently, for 10 minutes. Makes about 4 cups.
LOUISIANA HOT SAUCE RECIPE
3 c. distilled white vinegar
2 t. salt
2 lbs. cayenne or jalapeno peppers, seeded and chopped
Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator.
Ketchup
24 pounds ripe tomatoes
2 Tbsp olive oil
2 cups onions chopped very fine or pureed in a food processor
1 head garlic (pressed)
1 teaspoon cayenne pepper
3 cups cider vinegar (white will do in a pinch)
4 teaspoons whole cloves
3 sticks cinnamon broken up
OR
3 teaspoons powdered cinnamon
2 teaspoons allspice
3 tablespoons celery seed
1 tablespoon whole peppers
1 1/2 cup sugar
1/4 cup salt
This ketchup looks and feels just like Heinz but taste as if someone had turned the volume up to about 11.
It takes several hours to make this - but you can do other things at the same time and the result is great tasting ketchup for the year!.
Use 75% ROMA or other Italian sauce tomatoes and 25% big beefsteak or pink - something with solid flesh for best results.
Peel and quarter the tomatoes OR (better) pass them through a tomato food-mill. In a large non-reactive kettle (remember the vinegar coming later) start frying the onions in the olive oil. After a minute or 2 add the tomatoes and cayenne pepper. Simmer for 20-30 minutes. While the tomatoes are simmering - put the spices in a bag (I use a tea-strainer). In another non-reactive pot boil the vinegar with the spices in it. Once it has boiled for a minute you can turn off the heat. When the tomatoes are ready remove the spices and add the vinegar to the tomato mixture. Bring back to a boil and simmer for another 30 minutes. (It will start to make wonderfully messy bubbles at this point). Let it cool for a bit (or be REALLY careful) and puree the mixture thoroughly in a food processor or blender. Pour the mixture into a wide oven-proof (and still non-reactive) pan or pot and put it in the oven at 300F (the wider the better). Let it reduce in the oven by about 50% - check every 20-30 minutes. This may take up to 2 hours, but is considerably easier I find then the alternative of stirring it on the stove top for 30 minutes. When it is done it should mound up on a spoon without separating. You will probably need to remove a thin skin the will have formed on the top of the ketchup. (Which you can throw between two pieces of bread at eat - yum yum)
This can be canned in pint jars with processing in a boiling water bath 15 minutes.
Spicy Tomato Ketchup
(about 8 pints)
12 lbs ripe tomatoes
1 cup chopped onions
1-1/2 cups vinegar
1 cup sugar
1/2 tsp salt
1 tbsp whole cloves
1 tsp black pepper
1 tsp mustard seed
1/2 tsp celery seed
1/4 tsp cayenne
1 (3-inch-long) cinnamon stick, broken
Core and chop tomatoes. Cook together tomatoes and onions until soft and press mixture through a fine sieve.
Return puree to heat and cook until reduced by half, stirring occasionally. Add remaining ingredients including spices tied in a bag. Continue cooking, uncovered, to desired consistency, about 4 hours. Discard spice bag. Seal in hot sterilized jars.
