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Categories:
tomatoes water onion garlic pepper sugar lime juice celery seeds salt ground mustard horseradish basil parsley pepper sauce
Viewed: 36 - Published at: a year agoIngredients
- 8 medium tomatoes, seeded and chopped
- 1 1/2 cups water
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 tablespoons sugar
- 3 tablespoons lime juice
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon prepared horseradish
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried parsley flakes or 3/8 teaspoon minced fresh parsley
- 1 dash hot pepper sauce
Method
- Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
- When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
- Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
- Note: be sure to wear gloves when handling hot peppers--and don't rub your eyes or nose!
