Well another hit from Mama, not only can I make mayo but mustard too, next thing you know the tomatoes will be in and I'll be bottling my own ketchup!

Thanks for posting these MamaM!

Then I'll soon be saying Bye-Bye Grocery store

****ONLY IN MY DREAMS****

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.