GREEN PEPPER CATSUP

           9 cups jalapeños           ¼ cup sugar
           2 large onions             1-½ tsp ground cloves
           1 quart vinegar            1-½ tsp ground allspice
           2 tsp salt                 1-½ tsp ground mace

Chop onions fine. Mix all ingredients in a large kettle. Boil, covered, until vegetables are soft and easily mashed. Sieve through a food mill to remove seeds and skins. Return to boil. Pour into warm sterilized jars (this recipe makes enough for two pint jars) and seal.

Any hot peppers may be used, which will also adjust the heat. I usually count extra hot red peppers as half again their volume when measuring the peppers.

Adapted from “Table & Kitchen: A Practical Cook Book” (1916). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!