Name: Five Pepper Catsup
Ingredients: 1 tb Oil or butter; 4 Serrano chiles; stemmed, seeded & chopped; 2 Cloves garlic; minced; 2 lg Poblano chiles; roasted, peeled; seeded, chopped; 4 Large; meaty bell peppers, roasted; peeled, seeded, chopped more fresh chiles; roasted; peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.] (up to); 4 Habanero chiles; seeded (optional!) and chopped; 1 lg Onion; peeled and chopped; 1 cn (14.5-oz) Italian-style tomatoes; chopped with juice; 6 tb Brown sugar; 1/2 c Fresh orange juice; 2 tb Fresh lime juice; 2/3 c Vinegar; 1 tb Minced fresh basil; 2 tb Minced fresh cilantro; 1 tb Fresh thyme [or 1/2 tsp. dried]; 1/4 ts Ground allspice; 1/4 ts Ground cloves; 1/4 ts Ground coriander; 2 ts Dry mustard; 1 Bay leaf; Salt & pepper

Accordingly, we never find the apostle drawing a depreciated picture of woman; every allusion of his to the believing woman is full of reverent respect and honor. Among the Christian women who come into Paul’s history there is not one who is portrayed after this imagined pattern of childish ignorance and weakness. The Lydia, the Lois, the Eunice, the Phoebe, the Priscilla, the Damaris, the Roman Mary, the Junia, the Tryphena, the Tryphosa, the “beloved Persis” of the Pauline history, and the “elect lady” who was honored with the friendship of the aged John, all appear in the narrative as bright examples of Christian intelligence, activity, dignity, and nobleness.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	New Orleans	Sauce	1	Servings

INGREDIENTS

1	tb	Oil or butter
4		Serrano chiles; stemmed, seeded & chopped
2		Cloves garlic; minced
2	lg	Poblano chiles; roasted, peeled; seeded, chopped
4		Large; meaty bell peppers, roasted; peeled, seeded, chopped more fresh chiles; roasted; peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.] (up to)
4		Habanero chiles; seeded (optional!) and chopped
1	lg	Onion; peeled and chopped
1	cn	(14.5-oz) Italian-style tomatoes; chopped with juice
6	tb	Brown sugar
1/2	c	Fresh orange juice
2	tb	Fresh lime juice
2/3	c	Vinegar
1	tb	Minced fresh basil
2	tb	Minced fresh cilantro
1	tb	Fresh thyme [or 1/2 tsp. dried]
1/4	ts	Ground allspice
1/4	ts	Ground cloves
1/4	ts	Ground coriander
2	ts	Dry mustard
1		Bay leaf
		Salt & pepper

INSTRUCTIONS

From: faustink@neosoft.com (Doug Faust)
Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT)
Some more recipes from the New Orleans Hot luck, courtesy of Johnette
Hassell
Sautee serranos, garlic, and onion =91til 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 until 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.
CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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