Mom's Pepper and Onion Sauce

posted by SandyOH 07-23-100 7:32 PM

* Exported from MasterCook *
Mom's Pepper and Onion Sauce
Recipe By : Romy Rischar - Partyline
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 peck peppers (mild or sweet)
1/2 peck onions
1 peck very ripe tomatoes
12 ounces tomato paste
Garlic powder to taste
Oregano to taste
Salt and pepper to taste
Oil for frying

Skin tomatoes by dipping in very hot water a few seconds; slip skins. Chop and cook in a large non-aluminum pot. Stir in tomato paste and a tablespoon of sugar if tomatoes are very acidy. Stir and cook while preparing peppers and onions. Peel onions and cut in 1/8-inch thick slices or dice them. Either dice or cut peppers in strips.

Its easier and quicker if you use two large skillets. Add just enough oil to cover bottom of pan or pans. Add half the onions and half of peppers; sprinkle with garlic powder, salt, oregano, and pepper to taste. Toss and fry until vegetables are tender, but not soft.

Stir in 1 or 2 ladles of tomato sauce, cooking until hot. Ladle into hot sterilized pint or half-pint jars. Wipe rims thoroughly and seal. Continue until all is done. Add oil as needed per batch and add just enough sauce to bind vegetables.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line