GREEN TOMATO SANDWICH SPREAD
1 pint green tomatoes, chopped
1 tbsp. salt
3 ground peppers, diced fine
3 red peppers, diced fine
½ cup vinegar
1 cup sugar
2 tbsps. flour
2 tbsps. prepared mustard
1 cup sweet or sour cream, or condensed milk
Dash of salt
Pour salt over tomatoes; let stand for 10 minutes. Mix the peppers with tomatoes. Add vinegar and cook for 8-10 minutes. In a double boiler, combine the sugar, flour, mustard, eggs, milk and salt; cook until thick. Add the tomato mixture; bring to a boil. Add 6 pickle slices, chopped; bring to a boil. Let mixture cool and keep refrigerated.
1 large tomato, chopped
½ cup chopped onions
1 can (4 oz.) green chilis
2 tsp. fresh cilantro, chopped
1 clove garlic, minced
½ tsp. salt
Blend by hand. Let it work for 1 hour before serving
4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice
Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).
6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar
Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).
Variation: Pack a few slices of ripe tomato in each jar.