Ingredients
8 serrano or jalape o chiles
1 ; remove seeds and chop
1 bell pepper, chopped
8 lb tomatoes, peeled,seeded&chopd
2 stalks celery, chopped
1 large onion, chopped
1 cup brown sugar
1 1/2 cup cider vinegar
3 tsp ground cinnamon, watkins
3 tsp dry mustard
1 tsp ; to 2 ts salt
Directions
"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."
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.
Makes 4 pints.
From The Whole Chile Pepper Book page 62 Formatted to MM by
J.Duckett1 (Kat)
Servings: 1 servings
Picante Catsup Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to read the history of written recipes back into the far past, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs made use of a good variety of aromatic flavours, including many that are still in use today like basil, rue and dill. Closer to modern times, there were two recipe books dating from the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is served today, but rather descriptions of the types of food served to the nobility of the time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, the majority of which still exist in academic collections. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Picante Catsup recipe.
