| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 7 | lb | Green; (unripe) tomatoes |
| 4 | Red bell peppers; chopped fine | |
| 2 | c | Vinegar |
| 1 | lb | Brown sugar |
| 3 | tb | Prepared mustard |
| 2 | tb | Salt |
| 1 | tb | Allspice |
| 1 | tb | Cinnamon |
| 1 | ts | Cloves |
INSTRUCTIONS
Mrs. W. R. Babb While catsups were common in this period, they usually were made from ripe tomatoes, mushrooms, or walnuts. Green tomato catsup is unusual and distinctive. Boil the tomatoes, peppers, and vinegar for 1 1/2 hours. Add the sugar and seasonings and boil as long as 3 hours. Place in sterilized jars while hot and seal. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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