Peruvian Sauce Recipe
Ingredients
| 4 quarts peeled, cored, chopped, red-ripe tomatoes | ||
| Apples | 1 Quart, chopped | |
| Onions | 1 Quart, chopped | |
| 1 1/2 cups chopped sweet green peppers | ||
| Hot red pepper | 1 To taste, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Brown sugar | 3 Cup (16 tbs) | |
| Allspice | 1 Tablespoon | |
| Mustard seed | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Vinegar | 3 Cup (16 tbs) | |
Directions
Combine tomatoes, apples, onions, peppers, garlic and sugar in a large sauce pot.
Cook slowly until thick, about 1 hour.
As mixture thickens, stir frequently to prevent sticking.
Add spices and vinegar.
Cook until as thick as desired, 45 to 60 minutes.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath
Cook slowly until thick, about 1 hour.
As mixture thickens, stir frequently to prevent sticking.
Add spices and vinegar.
Cook until as thick as desired, 45 to 60 minutes.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath
Chef
