Green Tomato and Horseradish Sauce
 
Makes about 6 cups 
Sometimes old recipes can be misleading, as I learned the first time I 
made this sauce. It was overcooked and oversalted. And no wonder! 
The original recipe, ina book published almost a century ago in 
Canada, called for day-long cooking and a whole cup of salt! But I 
liked the combination of ingredients, so I worked out a version that 
cooks in an hour. It is particularly good with boiled fresh (or 
smoked) tongue and almost any kind of grilled fish. 
 
1 lb.  green tomatoes
1/2 lb.  green bell peppers
1 lb.  onions
2 Tbsp  plus 1 teaspoon coarse (kosher) salt, or 2 tablespoons
  uniodized salt or pickling salt
1 cup  sugar
1/8 tsp  ground cloves
1/2 tsp  ground cinnamon
2-1/2 cup  cider vinegar
2   6ounce bottles prepared horseradish packed in vinegar, or about 1
cup  grated fresh horseradish
 
Core the tomatoes, stem and seed the green peppers, and peel the 
onions. cut the tomatoes and onions into chunks, and pulse/chop all 
three vegetables ina food processor to a coarse texture. Transfer the 
prepared vegetables to a 1-1/2 quart bowl (not aluminum), stir in the 
salt, and let stand 8 hours or longer. Drain, rinse, and drain again. 
Place the vegetable mixture in a wide 2-1/2 or 3-quart saucepan, add 
the sugar, spices, and vinegar, and simmer about 1 hour, or until 
thick, stirring occasionally. Add the horseradish during the last 5 
minutes or cooking. Ladle, boiling hot, into hot, sterilized jars, 
seal, cool, label, and store a week or two before serving. This 
recipe is easily halved. 
 
 
 
 
(ID: 80700) Mirror: rec.food.recipes: Fri, Aug 23, 2002


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