| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jalapeno, Sauce, Canned, Ketchup, Tomatoes | 1 | Servings | ||
INGREDIENTS
| 48 | Jalapeno | |
| 4 | c | White or cider vinegar |
| 3 | tb | Fresh horseradish, grated |
| 5 | Onion, sliced | |
| 1 | ts | Sugar |
| 2 | Cloves garlic, minced | |
| 1/2 | ts | Salt |
INSTRUCTIONS
Place everything in a nonreactive pot & boil, uncovered, until the onions are soft. Remove from heat & puree. Return the puree to the pot & bring to a boil. Process 5 minutes. Makes 4-5 cups. NOTES : Great with oysters. Minor changes made to original. Also good with dried tomatoes included in sauce. Recipe by: jean Andrews, Red Hot Peppers Posted to CHILE-HEADS DIGEST V3 #336 by shade <[email protected]> on May 26, 1997
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