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2 c. tomatoes, peeled and chopped 1 c. firmly packed light brown sugar 1/2 c. granulated sugar 2 green bell peppers, finely chopped 1 medium onion, finely chopped 2 Tbsp. ketchup 6 drops Tabasco 1 tsp. black pepper In saucepan or small stockpot on medium heat, mix all ingredients and bring to a boil; reduce heat. Allow to simmer for 2 hours, or until cooked to a thick sauce, stirring occasionally. Can be sealed in 1/2-pint jars to keep up to 12 months, or covered tightly will keep in refrigerator for several months. Yields 6 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |