If you want to spice up your vanilla ice cream but aren’t feeling hot fudge or caramel sauce, try this cool garnish instead!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 5 green tomatoes, chopped
- 1 red bell pepper, seeded and chopped
- 1 white onion, chopped
- ½ cup pickling salt
- 1 cup white vinegar
- ⅔ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 10 tablespoons white sugar
- 8 whole cloves
- 1 tablespoon dark corn syrup
Instructions
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Reviews
Interesting recipe, my ketchup turned out pretty sweet as well as sour, like a sweet&sour, but it did have a lot of flavors.
THis is a great recipe! Thanks so much!
I’m the creator of this recipe – which is actually really good – if you don’t follow the instructions I wrote down. I definately reused the “saltwater” one time and it came out really nice – so I wrote it down- but never again has it turned out at all- so if you’d like to try this recipe – discard ALL salted water and it will turn out just fine!!! All Recipes will not let me edit the recipe – since it’s already been published. Basically ignore the part that says “reserve 1/2 cup” – throw it all away and rinse rinse rinse the salt off!!! It also says Kosher salt – it should be Coarse salt – or Pickling Salt. Massive typo on my part. I like things to be fairly salty – but it’s much easier to add a wee bit of salt at the end with a salt shaker to your own personal taste. My apologies to anyone who tried the original version that was published – believe me – I tried to edit it. It wasn’t until now could we review our own recipes. Mistake 1 – Coarse Picking Salt not Kosher Salt Mistake 2 – Do not reserve any of the salt water Mistake 3 – I didn’t emphasize how important it is to rinse all the salt off the vegetables. Mistake 4 – When it’s time to drain everything – you can just use a plain ‘ol collander over the sink.