Killer Catsup

Core and seed the tomatoes. Process to desired texture in food processor (I like kinda chunky, so I only process to “all the big bits gone” texture).

Put onions and celery through food processor. Chop VERY small.

Put these all in a big pot and reduce by 1/3rd.

When the reduction is done, put the vinegar, brown sugar and spices (except the salt) into a separate pot and bring to a boil, whisking to mix.

Add to the tomato mixture.

Bring all to a boil. I usually then add in a big spiral of salt on the top of the mixture.

Ladle into quart jars and process in a pressure canner for 15 mintues at 10lbs pressure for sea level.

Makes 6 quarts.

Whatever you do, don’t forget the Tabasco – it’s truly the secret ingredient. If you forget it, the catsup’ll come out strange and sweet. On the plus side, you can always add it in after!