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Tomatillo Ketchup

Goes great with beefsteak, chicken, deep fried lobster, lobster corndogs, chilli hoki, white wine baked cod, crab fritters, ocean trout, Portobello meatloaf, sweet potato fries.

Ingredients

7 cups bell pepper (green, chopped)
1⁄4 cup chili pepper (green chili, chopped)
1 cup vinegar (white wine vinegar)
2 teaspoons salt
  cup tomatillo (tomatillos husked and chopped)
2⁄3 cup sugar (granulated sugar)

Instructions

Combine all ingredients in a large preserving kettle or heavy non aluminum pot; bring to a boil and simmer until vegetables are tender, 20 minutes.

Press through a food mill or sieve. Return to kettle. Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, 40 minutes.

Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

Total time
1 hour, 45 minutes
Cooking time 1 hour, 15 minutes
Preparation time 30 minutes
Yield
5 cup

Source

North American cuisine

easy, simmer
vegetables, sauces, condiments
American food recipes
Food in U.S.A.

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