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
We can trace the history of written recipes far back into distant history, certainly as far back into recorded history as the early Egyptians, and maybe further still. In practice though, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of many aromatic flavors, including a few you will know for example bay, mint and asafoetida. Later on, we have two interesting recipe books from the fourteenth century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but rather accounts of the types of food prepared for the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs prompted an eruption in publications on food, most of which are now in private cookery archives. For the centuries that followed, the rich families of Wesstern Europe tried to serve up the best banquets, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes common in their social group. By the advent of the twentieth century, cooking publications are starting to become popular due to better eduction, people having increased free time and having more disposable income. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Picante Catsup recipe.
