RECIPE: YELLOW TOMATO KETCHUP
10 lbs. large ripe yellow tomatoes
4 c. seeded and chopped yellow bell peppers (4 or 5 peppers)
4 c. chopped yellow onions
1 yellow scotch bonnet pepper, seeded, roughly chopped
4 T. salt
1 T. sugar
1 T. Goya Adobo spice powder
2 whole cloves
2 t. mustard seeds
2 t. whole allspice berries
2 t. coriander seeds
2 t. black pepper corns
1 cinnamon stick
2 bay leaves
a handful of fresh parsley stalks, leave and stems
1/2 cup honey
4 T. cider vinegar
Place vegetables in a large Crock Pot , cover, and cook on the high setting for four to six hours, until the vegetables are thoroughly cooked and very soft. There will be a lot of liquid.
Remove from heat, let cool a little bit to make it easier to work with the vegetables.
Pass the vegetables through a food mill, using the fine gauge disk. Grind the vegetables well. You'll be surprised at how small the amount of unusable fibers left in the mill is.
Return the puree to the Crock Pot. Wrap all the spices and parsley in cheesecloth to make a bundle. Secure with kitchen twine. You don't want anything to escape the cheesecloth so do a good job with that.
Add the salt , the sugar, the spice bundle, the Adobo powder and the honey to the puree in the Crock Pot. Cook uncovered on the low setting for 8 or more hours (overnight is good). You want to cook until the the puree has been reduced by half. Remove the spice bag.
Place the reduce puree in a heavy pot. Enameled cast-iron is great. Add the puree and the vinegar. Cook over medium-high heat, stirring constantly to avoid scorching. Reduce until you reach the desired thickness.
Process the ketchup in sterilized jars and caps in a boiling water bath for 15 minutes.
This recipe yielded 6 1/2 pint jars for a thick ketchup.