Spicy Tomato Relish/Sauce
The relish is from the Perfect Pickle Book.
The result can be liquidised to create a Spicy Tomato Sauce.
Makes 3 lb
2 lb ripe tomatoes
A little tomato puree
1 onion, chopped finely
4 oz celery, finely chopped
4 oz green pepper, deseeded and finely chopped
5 fl oz cider vinegar
2 teasp white mustard seeds, crushed
1 level teasp cayenne pepper (no more!)
4 oz white sugar
For the relish:
Skin and roughly chop the tomatoes.
Put into a preserving pan with the onion, celery and green pepper.
Cook gently for 5 to 10 minutes, adding a little vinegar if it starts to dry out.
Add the mustard seeds, cayenne pepper, sugar and the remaining vinegar.
Continue to cook slowly for another half hour, until thick and pulpy.
Add extra vinegar if the mixture starts to dry out.
When ready pour the relish into warmed jars, seal, and store for 2 weeks before using.
Should keep well for 2 months.
For the sauce:
When the mixture is cooked, liquidise, then return to the pan to finish off.
Use sauce bottles instead of jars for storing.
Colin's "CP" Brown Sauce
Colin's invented recipe, based on Delia, and the ingredients on the side of the HP Sauce bottle!
6 lbs tomatoes, skinned
2 medium onions, chopped
6 oz raisins
6 oz black treacle
8 oz white sugar
10 fl oz white malt vinegar
1 fl oz cider vinegar
1 teasp allspice
1 teasp rich soy sauce
1 teasp Worcester sauce
1 teasp mustard powder
3 tbsp tomato puree
2 teasp salt
half a teasp browning
Bring all the ingredients, except the salt, to the boil in a preserving pan.
Simmer for 2 or 3 hours.
Now liquidise the sauce a little at a time into a large mixing bowl.
Rinse the pan.
Return the liquidised sauce to the pan.
Now bring the sauce back to the boil, and allow reducing to the required consistency.
Wash and sterilise the sauce bottles in a warm oven.
When the sauce is the right thickness, pour into the bottles and put lids on.
Sterilise the bottles for 30 minutes in simmering water in the pressure cooker base. Try to get the water up to the necks of the bottles if possible.
From Good Housekeeping Complete Book of Home Preserving
Although not as well known as Worcestershire Sauce, it was once very popular. These thin pungent sauces have their origins in India, and British people who had enjoyed them while visiting brought recipes to England.
makes approx 1.8 litres (3 pints)
600 ml water
25g black pappercorns
7g dried chilli powder
15g whole cloves
225g granulated sugar
30ml gravy browning
Put all the ingredients into a large saucepan.
Bring to the boil and simmer for 10 minutes.
Leave to cool, then pass through a nylon sieve.
Put into warm bottles and seal.
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