Post by JJ Judkins on Oct 10, 2010 16:18:29 GMT -6
Five Pepper Ketchup (canning)
1 Tbl. oil or butter
4 serrano chiles -- stem
2 cloves garlic -- minced
2 large poblano chiles -- roast
4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc
1 habanero chile, seeded (optional!) -- (1 to 4)
1 large onion -- peeled and chopped
1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped
6 Tbl Brown sugar
1/2 c fresh orange juice
2 Tbl fresh lime juice
2/3 c vinegar
1 Tbl minced fresh basil
2 Tbl minced fresh cilantro
1 Tbl. Fresh thyme [or 1/2 tsp. dried]
1/4 tsp. ground allspice -- cloves, & coriander
2 tsp dry mustard
1 bay leaf
salt & pepper
Sauté serranos, garlic, and onion 'til onion is soft, about 5 minutes.
Add everything else, except the salt and pepper, and cook 15 minutes. It
spatters a lot so either cover partially or use a splatter screen.
Reduce heat and simmer 'til thick and most of liquid has evaporated,
about 1/2 hour. Process and season with salt and pepper to taste.
I make this whenever I have a bunch of fresh chiles, so the exact heat
level varies. But this is a wonderful way to keep fresh chile. It helps
if all the peppers are the same color or color group, but that's not
necessary. I put this on everything from grilled beast to sandwiches.
I "can" this by putting in hot, sterile jars and process in hot water
for 15 minutes.
NOTES :
*WIthout the extra chiles, this is the original recipe using three
peppers. I use a mixture of five or more kinds. You want about a 2 to 3
ratio of hot chile to the bell peppers, although one remarkable batch
had fresh red New Mexico chiles bringing it up to 1 to 1 ratio.
1 Tbl. oil or butter
4 serrano chiles -- stem
2 cloves garlic -- minced
2 large poblano chiles -- roast
4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc
1 habanero chile, seeded (optional!) -- (1 to 4)
1 large onion -- peeled and chopped
1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped
6 Tbl Brown sugar
1/2 c fresh orange juice
2 Tbl fresh lime juice
2/3 c vinegar
1 Tbl minced fresh basil
2 Tbl minced fresh cilantro
1 Tbl. Fresh thyme [or 1/2 tsp. dried]
1/4 tsp. ground allspice -- cloves, & coriander
2 tsp dry mustard
1 bay leaf
salt & pepper
Sauté serranos, garlic, and onion 'til onion is soft, about 5 minutes.
Add everything else, except the salt and pepper, and cook 15 minutes. It
spatters a lot so either cover partially or use a splatter screen.
Reduce heat and simmer 'til thick and most of liquid has evaporated,
about 1/2 hour. Process and season with salt and pepper to taste.
I make this whenever I have a bunch of fresh chiles, so the exact heat
level varies. But this is a wonderful way to keep fresh chile. It helps
if all the peppers are the same color or color group, but that's not
necessary. I put this on everything from grilled beast to sandwiches.
I "can" this by putting in hot, sterile jars and process in hot water
for 15 minutes.
NOTES :
*WIthout the extra chiles, this is the original recipe using three
peppers. I use a mixture of five or more kinds. You want about a 2 to 3
ratio of hot chile to the bell peppers, although one remarkable batch
had fresh red New Mexico chiles bringing it up to 1 to 1 ratio.