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Datil Pepper
Sauce
| Small Recipe |
Large Recipe |
2 large bell peppers, green
3 onions
2 cloves garlic
1/2 heaping cup Datil peppers, or less to taste
2 catsup - 28 oz. bottles or larger
1 cup brown sugar, light or dark
1/2 cup white sugar
2 cup apple cider vinegar
1 tsp. salt |
3 large bell peppers, green
5 - 6 onions
3 cloves garlic
1 heaping cup Datil peppers, or less to taste
4 catsup - 28 oz. bottles or larger
2 cup brown sugar, light or dark
1 cup white sugar
4 cup apple cider vinegar
2 tsp. salt |
In a large pot, mix catsup, sugars, salt and
vinegar. Rinse out catsup bottles with vinegar (no water). Stir
and mix well sugar and catsup to prevent sticking at first.
In food processor, chop or grind peppers, onions, garlic and
datil peppers. Add to catsup mixture.
To prepare datil peppers, just wash and stem. Use pulp and
seeds. To prepare bell peppers, wash and remove seeds and pulp.
Catsup should be at least 112 oz. More is O.K.
Cook on medium low temperature for approximately 3 hours after
mixture starts cooking. Must stir every 10 minutes to prevent
sticking.
Sterilize jars and lids. Drain and dry. Fill jars and seal
tightly. Let sit undisturbed until cool. Refrigerate after
opening. Makes 5 - 6 pints using small recipe or 10 - 13 pints using large recipe.
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