• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large yellow bell pepper s, seeded and chopped

  2. 3 - 4 jalapeno peppers, seeded, deveined and chopped

  3. 2 medium yellow onion s, chopped

  4. 3/4 C red wine vinegar

  5. 1/4 C sugar

  6. 2 tbsp garlic , minced

Instructions Jump to Ingredients ↑

  1. Placed chopped peppers and all other ingredients into a large heavy sauce pan and bring to a boil. Reduce heat to low and simmer mixture for 60-90 minutes or until the vegetables are soft and most of the liquid has evaporated.

  2. Puree the vegetable mix in a food processor or blender until very smooth. Cool and refrigerate until ready to use. Catsup can be made ahead and stored, well covered, in the refrigerator for up to one month.


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