| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | qt | Canned tomatoes |
| 1 1/2 | c | Chopped chilli peppers |
| 1/2 | Onion | |
| 2 | c | Vinegar |
| 1 | c | Sugar |
| 1 | tb | Mixed pickling spice dill, celery, mustard, bay |
INSTRUCTIONS
by Terry Berke Tie spices inside a cheesecloth bag. Put vegetables, spices, and vinegar in a kettle and cook until soft. Press through a sieve or strainer. Add sugar and cook until desired thickness is reached, stirring frequently to prevent burning. Pour into sterilized jars and refrigerate until use. At first, the spices make you think you are eating a pickle, and then WHAMMO! the heat from the chillies kicks in. Posted to CHILE-HEADS DIGEST V4 #163 by on
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”