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Category : Cheese Recipes
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Chili Sauce 2 Recipe

4 qt Peeled, cored,

-chopped, red-rip tomatoes -(about 24 lg) 2 c Chopped onions, about 2 md

2 c Chopped sweet red peppers

1 Hot red pepper, finely

-chopped 1 c Sugar

3 tb Salt

3 tb Mixed pickling spices

1 tb Celery seed

1 tb Mustard seed

2 1/2 c Vinegar

Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a lg sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.

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Recipe of the Day:

(Tue March 19th, 2019)

Callaloo Soup

1 bn Dasheen, cleaned & deveined

6 ea Fresh okras, trimmed

1 lg Plantain, cubed

1 ts Oregano

5 ea Scallions, chopped

6 ea Cloves, pounded

2 ea Tomatillos, husked &

-- quartered, optional 2 ea Garlic cloves, pressed

1 lb Yam, peeled & diced

Salt & pepper Scotch bonnet, to taste Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup. Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart, "Down-Island Caribbean Cookery"