I've had to focus on my garden a bit more the last month or so. Zucchini and summer squash, corn, green beans, peppers, eggplant, tomatoes... And that means lots of canning and freezing! Here's another requested recipe!
15 lbs. tomatoes, cored and chopped (I use a mix of whatever is ripe--Early Girl, Roma, Cherry, Grape)
2 cups celery, chopped
2 cups onion, chopped
2 cups sweet banana peppers, seeded and chopped
1 tablespoon minced garlic
1 teaspoon black pepper
1 1/2 cups brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt
1 teaspoon hot sauce (Tabasco or your favorite)
dash of ground red pepper (cayenne)
1 1/2 cups apple cider vinegar
Combine all ingredients in a large pot and cook over medium heat for 2 hours, stirring every 15 minutes. Remove from heat. Run the cooked mixture through a food mill, keeping juice and discarding skins, seeds, etc. Taste for sweetness/spiciness and adjust seasonings. Cook over medium-low heat to desired thickness, stirring often to prevent scorching. For thick sauce, plan on at least 12 hours of cooking time. A Crockpot/slow cooker may be used. Follow manufacturer directions for canning. Makes approximately 4 pints.
Romance...With A Kick!