Jalapeno catsup

1 Servings

Ingredients

Quantity Ingredient
48 Jalapeno
4 cups White or cider vinegar
3 tablespoons Fresh horseradish, grated
5 Onion, sliced
1 teaspoon Sugar
2 Cloves garlic, minced
½ teaspoon Salt

Directions

Place everything in a nonreactive pot & boil, uncovered, until the onions are soft. Remove from heat & puree. Return the puree to the pot & bring to a boil.

Process 5 minutes.

Makes 4-5 cups.

NOTES : Great with oysters. Minor changes made to original. Also good with dried tomatoes included in sauce.

Recipe by: jean Andrews, Red Hot Peppers Posted to CHILE-HEADS DIGEST V3 #336 by shade <liveoak@...> on May 26, 1997

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