Tomatillo Ketchup

Yield: about 2 pints

Ingredients

• 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

Instructions

1. Combine all ingredients in a large (nonreactive) preserving kettle; bring to a boil and simmer until vegetables are tender, about 20 minutes.
2. 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.
3. Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

Attribution

Posted by tgraddy at Recipe Goldmine May 27, 2001.