8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt
Cook the tomatoes for 15 minutes and then drain off the excess
liquid. Add the celery, onion, bell pepper, and chiles and simmer
for 1-1/2 hours, or until it is reduced by one half.
Add the sugar, vinegar, and spices and simmer for an additional
hour. Remove from the heat and puree until smooth.
Pack in freezer containers, leaving 1/2 inch head space, and freeze.
Yield: 4 pints
Use this piquant version in place of regular catsup to spice up
sandwiches, meatloaf, or hamburgers. Since this catsup freezes well,
it is a great way to use all those fresh tomatoes.
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach