Picante Ketchup

Ingredients
8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt

Instructions
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1-1/2 hours, or until it is reduced by one half.

Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.

Pack in freezer containers, leaving 1/2 inch head space, and freeze.

Yield: 4 pints

Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes.

Credits
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach (Little Brown & Co)