"Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes." Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1 1/2 hours, or until it is reduced by one half. Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth. Pack in freezer containers, leaving 1/2 inch head space, and freeze. Makes 4 pints. From The Whole Chile Pepper Book page 62 Formatted to MM by J.Duckett1 (Kat)
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|Serving Size: 1 Serving (4318g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 52 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 134.6mg||5 %|
|Potassium 968.1mg||25 %|
|Total Carbohydrate 449.9g||132 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 445.1g|
|Protein 6.7g||10 %|
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Calories per serving: 1834
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