Title: Spicy Ketchup - Cp 8/96
Categories: Sauce Check
Yield: 2 Cups

10	md	Ripe tomatoes
2		(or more) chiles of your choice; seeds and stems removed; ch
2		Onions; quartered
1/2	c	Brown or white sugar
1/2	c	Cider vinegar
1 1/2	ts	Salt
1	ts	Paprika
2	tb	Horseradish or mustard, (optional)
SPICE BAG
1/2	ts	Of one or more of the following:
		Whole black pepper
		Allspice
		Celery Seeds
		Cinnamon
		Mace
		Ginger; thinly cut
		Cloves

Immerse the tomatoes in rapidly boiling water for 1 minute, or until the skins rub off easily. Remove the skins, cut out the core and any blemishes, and quarter. Put them in a pan and simmer, stirring frequently, until soft. Remove and run them through a food mill, Italian tomato press (if you can find one), or simply rub through a sieve. Place the chiles and onions in a blender or food processor and puree until smooth. Combine the onion mixture and tomatoes and boil rapidly until it thickens slightly. Add the sugar, vinegar, salt, paprika and optional horseradish or mustard. Stir until the sugar is dissolved and simmer 2 hours. Add the spice bag and continue to cook 30 minutes, being careful it doesn't scorch. The mixture should be about half its original volume. Remove the spice bag and pour the hot ketchup into sterilized bottles or jars and seal. Although it can be consumed immediately, it tastes better after aging for several weeks.

Yield: 1-1/2 to 2 cups. Heat scale: mild.

Variations: It is possible to use tomato puree or concentrate. If used, reduce the cooking time to less than 1 hour. If the ketchup becomes too thick, add additional vinegar.

To make the green or yellow tomato ketchup, use fewer of the red tomatoes and substitute yellow or green ones.

From Andrew F. Smith in _Chile Pepper_ August, 1996 "Ketchup With a Kick" Typos by Jeff Pruett.

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