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Fresh Tomato Chili SauceOther
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Submitted by MawMaw Ruby's Recipe Box
on Tuesday, June 05, 2007
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| Makes: | |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 3 hours, 0 minutes |
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Your garden has split it seams with too many tomatoes. Not enough friends to share them with? Try this - Great for cocktail dipping sauce or served with fried foods or grilled steaks.
Fun facts from the USDA - Tomatoes are very high in the carotenoid Lycopene; eating foods with carotenoids can lower your risk of cancer. Other vegetables high in carotenoids are carrots, spinach, sweet potatoes, and collard greens. In the United States, more tomatoes are consumed than any other single fruit or vegetable! A horn worm can eat an entire tomato plant by itself in one day - that is one mighty hundry critter!
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| Ingredients |
| 1 gallon red ripe tomatoes (peeled and cored) |
2/3 cup white onion chopped |
| 1 large green bell peppers |
1 1/2 cup granulated sugar |
| 1 tsp nutmeg |
3/4 tsp red pepper or cayenne |
| 1/2 tsp curry powder |
1/4 tsp Allspice |
| 1/2 tsp cloves |
2 cups white distilled vinegar |
| 5 tsp pickling salt |
1 tsp ginger |
| 1 tsp cinnamon |
1 tsp dry mustard |
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| | | Directions | Blanch the tomatoes - A very simple way of peeling tomatoes is to blanch them. Simply plunge them into a hot water bath just long enough for the skin to separate. The whole tomato will easily pop out of their skins. Do not leave in the hot water any longer than possible as they will begin to cook and soften. I like to mark an "X" on the bottom of the tomato for easier peeling.
In a food processor, puree the tomatoes, peppers and onions. Combine with the remaining ingredients. Boil for two hours on low heat until thick stirring often to prevent scorching. Reduce heat if sticking too much. After thickening pour into sterilized jars and seal at once. |
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