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Full Online Book HomeLearning KitchenSauces - Mom's Pepper And Onion Sauce
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Sauces - Mom's Pepper And Onion Sauce Post by :Joseph_Guy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3196

Click below to download : Sauces - Mom's Pepper And Onion Sauce (Format : PDF)

Sauces - Mom's Pepper And Onion Sauce

1 peck peppers (mild or sweet)
1/2 peck onions
1 peck very ripe tomatoes
12 ounces tomato paste
Garlic powder to taste
Oregano to taste
Salt and pepper to taste
Oil for frying

Skin tomatoes by dipping in very hot water a few seconds; slip skins. Chop and cook in a large non-aluminum pot. Stir in tomato paste and a tablespoon of sugar if tomatoes are very acidy. Stir and cook while preparing peppers and onions. Peel onions and cut in 1/8-inch thick slices or dice them. Either dice or cut peppers in strips.

Its easier and quicker if you use two large skillets. Add just enough oil to cover bottom of pan or pans. Add half the onions and half of peppers; sprinkle with garlic powder, salt, oregano, and pepper to taste. Toss and fry until vegetables are tender, but not soft.

Stir in 1 or 2 ladles of tomato sauce, cooking until hot. Ladle into hot sterilized pint or half-pint jars. Wipe rims thoroughly and seal. Continue until all is done. Add oil as needed per batch and add just enough sauce to bind vegetables.
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Habanero peppers, Jalapeno peppers, Cayenne peppers, about 2 cups, total 1 head unpeeled garlic 1 cup red wine vinegar 1 Tbl. sugar The exact proportions of the various types of peppers above can be varied depending on your personal tastes andwhat you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above. Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers,garlic, and vinegar and cook, covered, over