| 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 <liveoak@polaris.net> on May 26, 1997
A Message from our Provider:
“God will ultimately have HIS way, not yours!”