Tomatillo Ketchup

Posted by tgraddy at recipegoldmine.com May 27, 2001

8 cups husked and chopped tomatillos
7 cups chopped green bell peppers
2 1/2 cups chopped onion
1/4 cup chopped green chile peppers
2 cloves garlic, chopped
1 cup white vinegar
2/3 cup granulated sugar
2 teaspoons salt

Combine all ingredients in a large (nonreactive) preserving kettle; bring to a boil and simmer until vegetables are tender, about 20 minutes. Press through a food mill or sieve. Return to kettle. Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, about 40 minutes.

Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

Makes about 2 pints.