Creole Catsup - cooking recipe

Ingredients

20 hot pepper pods, stemmed and chopped
3 large tomatoes, peeled and chopped
2 c. red wine vinegar
1 c. water
1 Tbsp. minced garlic
salt to taste
3 medium onions, chopped

Preparation

In a medium saucepan, combine all ingredients.
Cover and simmer over medium heat until onions are soft.
Remove from heat and mash with a potato masher.
Force the mixture through a sieve until only seeds and skins are left.
This may be diluted with vinegar if it is too thick or too strong.
Pour into cans and seal according to directions.