- 12 medium-size tomatoes
- 4 sweet green peppers
- 2 large onions
- 4 medium-size apples
- 2 cups [500 mL] light brown sugar
- 2 cups [500 mL] cider vinegar
- 2 tablespoons [30 mL] coarse salt
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] celery seeds
- 1/2 teaspoon [2.5 mL] ground clove
- 1/2 teaspoon [2.5 mL] whole Jamaican peppers
- 1 tablespoon [15 mL] cinnamon
- 1/4 teaspoon [1 mL] pepper
- 1/2 teaspoon [2.5 mL] Cayenne pepper
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- Bring tomatoes to a boil; leave to soak for 1 minute.
- Transfer tomatoes into cold water; peel tomatoes.
- Cut tomatoes into small pieces.
- Half, seek and dice green peppers.
- Peel and thinly slice onions.
- Peel and cut apples into small pieces.
- Arrange tomato pieces, green pepper dices, onion slices and apple pieces into a large casserole.
- Stir in brown sugar, cider vinegar, coarse salt, dry mustard, celery seeds, ground clove, whole Jamaican peppers, cinnamon, pepper and Cayenne pepper.
- Cook over medium heat, uncovered, for approximately 2 hours, until thickened, stirring often.
- Pour hot sauce into hot sterilized jars; tightly close.
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