 | |  | |  |
| Spicy Ketchup ~ 4 quarts cooked tomatoes (should have 5 - 16 ounce cans after cooked. 2 cups diced red bell peppers = (2 large) 1 cup chopped red onion = (1 medium size) 1 cup cider vinegar ¼ cup granulated sugar ¼ cup packed brown sugar 2 teaspoon whole allspice crushed 1½ tsp paprika 1 tsp powdered mustard 1 tsp ground cloves 1 tsp celery seed ½ tsp cinnamon powder ½ tsp cayenne pepper ½ tsp black and white pepper 1. Over medium heat cook tomatoes uncovered. Stir frequently. 2. Pour into blender and puree, till smooth. 3. Return to the stove and cook 30 minutes more on low. Stir constantly. 4. Add all the spices and continue cooking for 30 minutes on low. 5. Strain through sieve and pour into clean pint jars. Seal and water bath 10 minutes. Makes 6 pints. |