Post by chief_cook2 on Dec 29, 2002 22:42:42 GMT -6
1 (15 oz.) can peaches with syrup
1 1/2 C. canned crushed tomatoes
1/2 medium white onion, chopped
2 garlic cloves
1 fresh, pickled, or reconstituted ground
dried habañero, seeded and chopped
2 T. butter
1/4 C. cider vinegar
1 T. brown sugar
3/4 tsp. salt, or more, to taste
3/4 tsp. cumin seeds, toasted and ground
3/4 tsp. dry Colman's Mustard
In a blender, purée the peaches with their syrup, tomatoes, onion, garlic and habañero until smooth.
In a heavy saucepan, melt butter over medium heat. Add puréed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight.
Use Habañero Catsup as you would regular catsup.
1 1/2 C. canned crushed tomatoes
1/2 medium white onion, chopped
2 garlic cloves
1 fresh, pickled, or reconstituted ground
dried habañero, seeded and chopped
2 T. butter
1/4 C. cider vinegar
1 T. brown sugar
3/4 tsp. salt, or more, to taste
3/4 tsp. cumin seeds, toasted and ground
3/4 tsp. dry Colman's Mustard
In a blender, purée the peaches with their syrup, tomatoes, onion, garlic and habañero until smooth.
In a heavy saucepan, melt butter over medium heat. Add puréed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight.
Use Habañero Catsup as you would regular catsup.