 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
From Light & Tasty magazine. To reduce sodium, cut back or eliminate the salt. Time doesn't include cooling or chilling times. Ingredients:
8 medium tomatoes, seeded and chopped |
1 1/2 cups water |
1 small onion, chopped |
3 garlic cloves, minced |
1 jalapeno pepper, seeded and finely chopped |
3 tablespoons sugar |
3 tablespoons lime juice |
2 teaspoons celery seeds |
1 teaspoon salt |
1 teaspoon ground mustard |
1 teaspoon prepared horseradish |
1/8 teaspoon dried basil |
1/8 teaspoon dried parsley flakes or 3/8 teaspoon minced fresh parsley |
1 dash hot pepper sauce |
Directions:
1. Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
2. When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
3. Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
4. Note: be sure to wear gloves when handling hot peppers-and don't rub your eyes or nose!
|
|