Pepper Sauce

Ingredients

• two dozen large ripe peppers
• three sliced onions
• two cloves of garlic
• one teaspoouful of salt
• one pint of vinegar
• one tablespoonful of grated horseradish
• add a pint of vinegar
• one tablespoonful of brown sugar
• one teas'poonfnl each of ground cloves
• allspice
• black pepper

Method

1. 1

   Boil the vegetables until they can be rubbed through a coarse sieve.

2. 2

   Return to the fire, add vinegar, sugar, and spices, boil for five minutes, then bottle and seal while hot.

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Pepper Sauce,— Take two dozen large ripe peppers, remove the stems and most of the seeds ; put them in a kettle with three sliced onions, two cloves of garlic, one teaspoouful of salt, one pint of vinegar and one table- spoonful of grated horseradish; boil together until the vegetables can be . rubbed through a coarse sieve ; return to the fire, add a pint of vinegar, one tablespoonful of brown sugar, one teas'poonfnl each of ground cloves, allspice and black pepper ; boil five minutes ; bottle and seal while hot. Plum Catsup,— Wash and drain four quarts of damson plums ; cover with a quart of water and cook slowly until tender, then press through a sieve, rubbing throDgb a* much pulp and skin ai you can; return to the kettl«; add tbrcc-quartcrt of A pound of sugar, two level tcatpoonfuU. THE RURAL COOK BOOK. 181 1 half leaspoonful of allspice and one of ground cloves; simmer gently until as thick as tomato catsup; then bottle and cork. Peach Catiiip. — Pare and quarter one peck of firm, ripe peaches ; add one pint of water to the peelings and one dozen sliced kernels; simmer 30 minutes, then strain ; add peaches to the liquor and simmer another 30 minutes ; add one cupful of vinegar, one-half cupful each of lemon juice and sugar, two teaspoonfuls of ground cinnamon, and one-half teaspoonful each of ground cloves, mace and pepper, and boil very slowly until as thick as desired. Seal hot in pint. jars. Red Pepper Catsup. — Two dozen pods of red pepper ; put in a preserve keltle with a half pint of strong vinegar and a pint of water; set on the stove and Jet come to a boil. Add one root of grated horseradish, three sliced onions, six whole cloves and one-half ounce of white mustard seed. Let hoil 10 minutes longer and strain. Put back in the kettle with a half teaonpful of brown sugar, one ounce of celery seed and a pint of strong vinegar. Boil one hour, then bottle. This catsup will keep any lengtli Shirley Sauce. — Chop very fine twenty-four large tomatoes, two large onions, -two peppers ; add one tahlespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, one pint of vinegar. Stew oile hour and bottle while hot. Southern Mixed Catsup. — Peel and cut vp enough crisp, green cucum- bers to fill a haff-gallon measure, sprinkle witli salt and let stand six hours, press the water from Ihem and scald in weak vinegar. Prepare half a gallen of cabbage in the same way. Chop one dozen small onions, cover with boiling water and let stand half an hour. Cut in slices one quart of green tomatoes, one pivt of green beans, one dozeij. small ears of tender corn and one doien green peppers. Scald and drain them. Mix two tablespoonfuls of grated horseradish,

Cook this with the app: pantry check, scaling, and the assistant.