Hot Chili Ketchup
8 pounds tomatoes
2 medium onions, finely chopped
1/2 cup coarsely chopped jalapeno or other hot peppers
2 large cloves garlic, chopped
2 cups vinegar
1 cup corn syrup
2 teaspoons celery salt
2 teaspoons salt, or to taste
Quarter the tomatoes and put them in a nonreactive pot with the
onions, jalapeno peppers and garlic. Cook over moderate heat,
stirring occasionally, for 30-35 minutes, or until the vegetables
are very soft. Strain the vegetables through a sieve, reserving the
juices (about 12 cups) and pressing down to extract as much liquid
as possible.
Wash the pan and pour the reserved juice inside. Stir in the
remaining ingredients. Bring the mixture to a simmer and cook for 2
to 2 1/2 hours, stirring occasionally, until the mixture is very
thick. Pour the ketchup into sterilized jars and keep refrigerated
or seal in jars prepared according to manufacturer's instructions.
Yield: About 1 1/2 quarts. |