Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for name and/or recipe for yellow dipping sauce eaten with peruvian roti-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for name and/or recipe for yellow dipping sauce eaten with peruvian roti),it will help you,my kids.
Answers:
PERUVIAN SAUCE
4 qt. peeled, cored, chopped, red ripe tomatoes, approx. 24 lg.
1 qt. cored, pared, chopped apples, approx. 5 med.
1 qt. chopped onions, approx. 4 med.
1 1/2 c. chopped sweet green peppers, approx. 2 med.
1 hot red pepper, finely chopped
1 clove garlic, minced
3 c. brown sugar
1 tbsp. allspice
1 tbsp. salt
1 tsp. cinnamon
3 c. vinegar
1 tbsp. mustard seed
Combine tomatoes, apples, onions, peppers, garlic and sugar in a large sauce pot. Cook slowly until thick, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Add spices and vinegar. Cook until as thick as desired, 45-60 minutes. Pour hot into hot jars, leaving 12/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 6 pints.
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Kitty said: Yes.Looking for name and/or recipe for yellow dipping sauce eaten with peruvian roti-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for name and/or recipe for yellow dipping sauce eaten with peruvian roti),it will help you,my kids.
Answers:
PERUVIAN SAUCE
4 qt. peeled, cored, chopped, red ripe tomatoes, approx. 24 lg.
1 qt. cored, pared, chopped apples, approx. 5 med.
1 qt. chopped onions, approx. 4 med.
1 1/2 c. chopped sweet green peppers, approx. 2 med.
1 hot red pepper, finely chopped
1 clove garlic, minced
3 c. brown sugar
1 tbsp. allspice
1 tbsp. salt
1 tsp. cinnamon
3 c. vinegar
1 tbsp. mustard seed
Combine tomatoes, apples, onions, peppers, garlic and sugar in a large sauce pot. Cook slowly until thick, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Add spices and vinegar. Cook until as thick as desired, 45-60 minutes. Pour hot into hot jars, leaving 12/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 6 pints.
correctness,It's Non-profit and only for informational purposes.
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