This is more of a condiment than a sauce, but I would eat it on everything… all the time! And it makes a TON.
Here’s what you’ll need:
- About 20 plum tomatoes
- 4 cups red peppers
- 2 cups Anaheim peppers
- 1 cup chopped onion
- 1/4 cup jalapenos
- 1-1/2 cups sugar
- 1-1/2 cups apple cider vinegar
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp celery seeds
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground black pepper
Score the tomatoes with an X on the bottoms. In a large pot of boiling water, blanch them for 1-2 minutes until the skins start to slip, then dunk them in an ice bath. Peel the skins and dice the tomatoes. Also, dice and de-seed all the peppers.
In a large saucepan, combine all ingredients, and bring to a boil, stirring often, then reduce to a high simmer. Simmer, stirring often for 70 minutes. Remove the bay leaf, then puree.
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