Recipe Talk

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Chipotle Chilli Ketchup
Prep: 10 min | Cook: 60 min

2 tbsp canola oil

2 large red bell peppers, seeded and chopped

1 medium onion, chopped

6 cloves of garlic, chopped

5-6 large Roma (or other Italian) tomatoes, fresh, chopped

1/3 cup vinegar

1/3 cup sugar

1/4 cup chipotles in adobo, chopped

Heat oil in a heavy saucepan or dutch oven. Add the red peppers, onions, garlic and tomatoes. Allow to cook over medium heat until they are very soft. This will take from 5-10 minutes.

Add the vinegar and sugar. Cook on medium low for 20-25 minutes. Allow to cool slightly and transfer to a blender or food processor. Process until smooth. Add the chopped (and seeded as you wish) chipotles. Purée again until smooth.

Return to the pan and simmer on low for 30 minutes longer. Place in bottles or jars and refrigerate.

As stated above, I leave in about half the seeds. That is from experience. The first year I left all in and it was unbelievably hot; the next year I took out all seeds and it was not hot enough. The third year with half the seeds was “just right”, a lot like Goldilocks I guess…

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HOT SWEET AND SOUR SAUCE

2 1/2 tsp. cornstarch

1 c. cold water

4 tbsp. sugar

5 tbsp. brown sugar

4 tbsp. ketchup

1/3 c. green onions, cut in 1 inch lengths

1/4 tsp. red hot pepper flakes or Tabasco sauce, optional

1/3 c. fresh ginger, finely shredded

1/2 tbsp. dry sherry wine

2 tbsp. sesame oil

Combine cornstarch and 1/4 cup water. Stir in remaining water.

Stir in white sugar, brown sugar and ketchup. Set aside.

Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger.

Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.

Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly.

Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.

Serve warm or cold with spring rolls. Can also be used for sweet and sour pork or shrimp dishes.

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Bill's Seasoned Ketchup

Serves: 45

Total time: 10 min Prep time: 10 min

28 ozs ketchup

2 tsps hot pepper sauce

1 tbsp cayenne pepper (taste)

1 tbsp onions (dried, granules)

2 tsps granulated garlic

2 tsps chili powder

1

In a large bowl, stir together the ketchup, hot pepper sauce,

cayenne pepper, dried onion, dried garlic and chili powder.

Return to the ketchup bottle or another squeeze bottle and store in the refrigerator.

Use as you would ketchup.

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Sweet and Sour Hot Peppers
Serves: 9

Total time: 1½ hours Prep time: 1 hour

Food.com

12 hot pepper (sweet and hot pepper sliced and seeded)

2 cups brown sugar

3/4 cup granulated sugar

1 3/4 cups apple cider vinegar

1/2 cup canola oil

1 tsp salt

3 tbsps mustard seeds

32 ozs ketchup

1

Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.

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Fiesta Ketchup

Serves: 10

Total time: 10 min Prep time: 10 min

Food.com

2 jalapeno peppers (seeded and chopped)

212 cups ketchup

2 tsps lemon juice

1 1/2 tsps hot pepper sauce

14 tsp onion powder

1

In a food processor or blender, combine the jalapenos, ketchup, lemon juice, hot pepper sauce, and onion powder.

2

Pulse mixture several times to mix.

3

Scrape down the side of bowl and process until the mixture is well blended.

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Canned Hot Pepper Dip

Serves: 15

Total time: 30 min Prep time: 15 min

Food.com

7 green peppers

7 hots (hungarian wax chiles)

24 ozs ketchup

8 ozs tomato paste

1 tbsp salt

2 cups vinegar

2 cups oiled

1 12 cups sugar

2 garlic cloves

2 onions

1 Chop the peppers, onion and garlic; set aside.

2 Mix all ingredients except peppers and bring to a boil.

3 Boil for 10 minute stirring occasionally.

4 Add peppers, bring to a boil again.

5 Put into hot jars and seal.

6 Enjoy!

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Tomato Taco Sauce



8 qts peeled cored, finely chopped paste tomatoes

2 1/2 cups vinegar

2 T Salt

2 cloves garlic, crushed

1 1/2 T black pepper

5 cups chopped onions

1 Tablespoon sugar

4 jalapeno seeded and chopped

2 tablespoons oregano leaves (optional)

1 tsp ground cumin (optional)

4 long green chiles, seeded and chopped



Combine ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently until thick (about 1 our). Ladle hot mixture into pint size jars. Leave 1/2 inch headspace. Adjust lids and process in boiling water canner 15 minutes for 0-1,000 feet altitude: 20 minutes at 1,000-6,000 feet.



Yield: 16-18 pints

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Five Pepper Ketchup


Five Pepper Ketchup

1 Tbl. oil or butter

4 serrano chiles -- stem

2 cloves garlic -- minced

2 large poblano chiles -- roast

4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc

1 habanero chile, seeded (optional!) -- (1 to 4)

1 large onion -- peeled and chopped

1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped

6 Tbl Brown sugar

1/2 c fresh orange juice

2 Tbl fresh lime juice

2/3 c vinegar

1 Tbl minced fresh basil

2 Tbl minced fresh cilantro

1 Tbl. Fresh thyme [or 1/2 tsp. dried]

1/4 tsp. ground allspice -- cloves, & coriander

2 tsp dry mustard

1 bay leaf

salt & pepper

Sauté serranos, garlic, and onion 'til 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 'til 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.

NOTES :
*WIthout the extra chiles, this is the original recipe using three peppers. I use a mixture of five or more kinds. You want about a 2 to 3 ratio of hot chile to the bell peppers, although one remarkable batch had fresh red New Mexico chiles bringing it up to 1 to 1 ratio.

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Sweet Hot Sauce

Here's the sauce we made for it:

? 1 Tab Chipotle puree (recipe called for 4

? Cascabels or 2 fresh Jalpenos)

? 1 cup Honey

? 1/2 cup chicken stock

? 3 tabs tomato puree

? 1 tsp sweet paprika

? 1 tsp cumin (I'd add more next time)

• Mix in pan, bring to boil, then simmer for 10 minutes on medium heat. Stirring occasionally.

• * Optional Scrape mixture into blender, and puree until smooth. Since we used Chipotle puree we didn't need to do this. I probably would add a bit more heat for us, but this was very nice and didn't kill the meat flavors.

• Original recipe from:

D'Artagnan's Glorious Game Cookbook, recently purchased from one of those discount bookstores for $8 instead of the list price of $35. I found it in the store in Wheaton, IL where Crown used to be. Hey, while I was back in Chi-town area w/hubby I was busy while he worked.

•

From: D'Artagnan's Glorious Game Cookbook, Modified by Mary-Anne

Posted By: Mary-Anne, Shantihhh@aol.com, Via: Chile Head Mailing List

Post Date: Tue, 16 Oct 2001

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HOT TOMATO KETCHUP

2 qts. red tomatoes

2 lg. onions, diced

1 green bell pepper, finely chopped

1 1/2 c. sugar

1 1/4 c. vinegar

10 to 12 hot peppers, finely chopped

2 tsp. salt

Mix all ingredients together well.

Bring to a boil on medium high heat.

Reduce heat to a slow boil and cook until mixture thickens.

Approximately 2 hours.

Put in jars and seal immediately.

This is great served on cooked green vegetables and any kind of cooked dried beans.

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HOT TOMATO KETCHUP

1 peck ripe tomatoes

5 c. vinegar

3 c. sugar

4 tbsp. salt

6 or more pods hot peppers

2 tbsp. black pepper

2 tbsp. cinnamon

2 tbsp. allspice

Peel tomatoes and cut in small pieces.

Chop peppers and add with all other ingredients to tomatoes.

Cook over medium heat until mixture begins to turn dark, about 1 hour.

Remove from heat and seal in jars.

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Hot Pepper Ketchup

Author: John Sokol

Hot Pepper Ketchup

Okay, I don't like giving secrets away, but I had to come up with something to put in this recipe category.

My family LOVES this recipe, and I think you will too.

We mix a quart of this with 2 jars of spaghetti sauce when we make spaghetti

(we make a pound of spaghetti at a time), or a pint added to meatloaf.

I like to put half the pint mixed in when mixing the meatloaf,

then pour the other half on top about 10 minutes before its done baking.

I'm sure you'll come up with other ways to try it!

It tastes nothing like ketchup.

2 cups vinegar

1 pint cooking oil

1 tbsp salt

3 cups sugar

64 oz ketchup

5 lbs hot banana pepper rings (the hotter the better)

Put all ingredients in a pot and simmer till peppers look wilted.

That's it! Then can it using whatever canning method you want!

I got 7 quarts out of this, and we ran through 'em in 2 months.

I'm making alot more this year! Enjoy!

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Jalapeno Hot Sauce

Ingredients

2 teaspoons vegetable oil

50 fresh jalapeno peppers, sliced

6 cloves garlic, minced

1 cup minced onion

1 1/2 teaspoons salt

4 cups water

2 cups distilled white vinegar

Directions

In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.

Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.

Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

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Hot Ketchup

Prep Time: 20 mins Total Time: 1 hrs 5 mins Yield: 4 half pints About This Recipe

"Good and hot."

Ingredients

75 small fresh hot red peppers, stemmed and seeded

2 garlic cloves, minced

2 cups water

2 teaspoons sugar

1 teaspoon salt

5 teaspoons freshly grated horseradish

2 cups white vinegar

Directions

Combine peppers, garlic, and water in a pot.
Cover and simmer until peppers are very tender.
Puree in a food processor.
Combine pureed peppers with remaining ingredients in a pot.
Simmer, stirring occasionally, until mixture thickens.
Pour into clean hot half pint jars leaving 1/2 inch headspace and seal.
Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

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Extra-Hot ‘n’ Spicy BBQ Sauce

1/3 cup chopped onion

1 clove garlic, minced

1 tablespoon cooking oil

1-1/2 cups catsup

1/3 cup vinegar

1/4 cup molasses

1 teaspoon ground red pepper

1 teaspoon chili powder

1 to 2 teaspoons bottled hot pepper sauce

1/2 teaspoon dry mustard

In a medium saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in catsup, vinegar, molasses, red pepper, chili powder, hot pepper sauce, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Pour desired amount of sauce into a small bowl. Brush on beef, chicken, or pork the last 15 minutes of grilling. Makes about 2-1/4 cups sauce

Store unused portion of sauce in refrigerator up to 3 weeks.

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Prepare Sweet and Sour Sauce:

3/4 cup sugar
1/3 cup ketchup or applesauce
1 or 2 tbsp. soy sauce
1 tbsp. molasses (optional)
pinch of salt (if needed)
2/3 cup water
1/4 cup good quality cider, or rice wine vinegar
1 2x1/3-inch slice fresh ginger
2-3 tbsp. cornstarch
1/2 tbsp. olive or peanut oil
1/3 cup water 2-3 chopped green onions (scallions)

Mix cornstarch with 1/3 cup cold water, stirring until dissolved. Set aside.

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HOT SWEET AND SOUR SAUCE

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2 1/2 tsp. cornstarch
1 c. cold water
4 tbsp. sugar
5 tbsp. brown sugar
4 tbsp. ketchup
1/3 c. green onions, cut in 1 inch lengths
1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
1/3 c. fresh ginger, finely shredded
1/2 tbsp. dry sherry wine
2 tbsp. sesame oil

Combine cornstarch and 1/4 cup water. Stir in remaining water.
Stir in white sugar, brown sugar and ketchup. Set aside.

Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.

Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.

Serve warm or cold with spring rolls. Can also be used for sweet and sour pork or shrimp dishes.

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SWEET AND HOT PEPPER SAUCE

1/2 gallon sliced peppers (hot or sweet or both)
32 oz. ketchup
2 c. vinegar
Salt to taste
2 c. sugar
1 c. oil
4 cloves garlic, chopped

Cook all but peppers 10 minutes. Add peppers and cook 8 minutes longer. Put in jars and seal.