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Down Home - Green Pepper Ketchup


Some like it hot, take peppers for instance, they prefer the hot summer temps and have given me a huge crop. So, what do you do with a ton of peppers? I slice some and freeze them for winter soups and such. I stuff some for poppers and we like them cooked with most meats too. I'm just now starting to get ripe tomatoes from the garden, my plan was to plant them at the same time as peppers, which I did in hopes of harvesting both at the same time, but the tomatoes are picky and pokey. But once they do get picked, it'll be salsa making time with extra peppers. Now, back to my basket of peppers just waiting on becoming something tasty . I have found an interesting recipe for a green pepper ketchup, yep you read that right. And after seven years of writing this column, you know how I like the odd recipes and this one goes in that file. But what a colorful way to use up extra peppers, this spicy sauce would go well with just about any meat, and how tasty on a sandwich too? You never know until you try it and I'll be doing just that once time allows. Keep this recipe handy if you too have a bountiful crop of peppers. It's August so enjoy all you can pick and eat from the garden !

Green Pepper Ketchup
8 bell peppers, seeded and diced
8 green chilis, seeded and halved
1 onion, chopped
2 garlic cloves
2 slices fresh ginger root
4 1/2 c. malt vinegar
2- 2 1/4 c. brown sugar
1 Tb. black peppercorns
1 t. salt
Place the peppers, chilies, onion, garlic, ginger, vinegar and sugar in a large saucepan. Bring to a boil, stirring until sugar dissolves. Cover, lower the heat and simmer slowly, stirring for 1 1/2 hours. Strain the mixture through a fine nonmetallic strainer and pour into hot, sterilized bottles and seal and store. If you don't want to process, store in plastic or glass containers and refrigerate once cooled. Makes 3 cups.


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