Robert’s Jalapeño Ketchup

by on June 16, 2015 » Add the first comment.
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Before we begin…

  • The Jalapeño Puree (aka Chili Sauce)  takes about six months to age, so you might want to make several jars of the puree.  This will can very well.

This condiment will last you a few months

1/4 cup Franks Red Hot Cayenne Pepper Sauce
1/4 cup of Grandpa’s Jalapeño Chili Sauce
1 cup Heintz Ketchup

Step by Step

  1. Mix well and bottle it up
  2. Keeps for a couple of months in the fridge

Oh, one more thing…

  • If you want REALLY HOT puree, just cut the stem off and use the whole pepper, seeds and all, for your chili sauce.  If you want good jalapeno flavor, but not quite as much heat, remove the seeds and veins from the pepper.
  • Be sure you wear gloves cause if you rub your eyes afterward it will hurt… A LOT.

This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

Find more like this: Condiments and Sauces, Make Ahead - Serve Later, Salads and Veggie Dishes, World Cuisine

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