1 gal tomatoes, peeled & chopped
6 sweet bell peppers, chopped
2 onions, chopped (up to 3)
2 jalapenos (up to 3)
1/2 cup sugar
2 tsp chili powder (up to 3)
1 cup vinegar
1/2 tsp ginger
1 tbsp black pepper
1 tbsp salt
Directions
Pour boiling water over clean ripe tomatoes. Let stand until the
skins will slip, plunge into cold water, then remove peelings and
cores. Chop and measure.
Combine all prepared vegetables and seasonings and cook together,
stirring as necessary, until the mixture thickens. Remove the
jalapenos.
Ladle hot mixture into hot sterilized jars, adjust lids according the
manufacturer's directions. Process in a boiling water bath for 10
minutes or process in a pressure canner at 5 pounds pressure for 5
minutes.
Yield: About 5 pints.
From Linda Beall. In "The (Louisville, KY) Courier-Journal, 21 July
1993, pg. C6. Typed for you by Cathy Harned. Tried Summer 1993.
Servings: 5 pints
Linda's Picante Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as an idea can be observed way back into the distant past, in fact as far as the early Egyptians, and potentially, even further back. In practice though, generally, these ancient cook books were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the ancient Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices like parsley and basil. These new culinary innovations prompted an outbreak in books on cookery, many of which still exist in private cookery archives. Over the next few hundred years, the powerful families of the West strove to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes common in their social group. When we get to the 1900s, recipe books are starting to become popular due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Linda's Picante Sauce recipe.
