Piquant Tomato Sauce

A dash of this tangy sauce adds zip to other sauces. Or use it to top meatloaves and ground beef patties. We like to keep a bottle in the refrigerator ready to put on the table to add zing to egg dishes, soups and sandwich fillings.

3 cups coarsely chopped peeled tomatoes
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers, or 1 long yellow hot wax pepper, seeded and chopped fine
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup each lightly packed brown sugar and tomato paste
1 tsp each chili powder and cumin
1/2 tsp each dry mustard and pickling salt

Combine toamatoes, garlic, celery, jalapeno peppers, onion and water in a medium saucepan. Bring to a boil, reduce heat, cover and boil gently for 20 minutes or until mixture is thickened and vegetables are soft, stirring occasioanlly. Cool slightly. Puree in a blender or food procesor until smooth.

Return tomato mixture to saucepan. Stir in vinegar, sugar, tomato paste, chili powder, cumin, mustard and salt, boil gently for 5 minutes to blends flavors, stirring continuously. (The sauce has a tendency to "jump" from the pot).

Ladle sauce into prepared jars leaving a 1/2" headspace. Process in a boiling water bath for 15 minutes. Adjust time according to altitude.

Makes: 4 half pints or 2 pints

NOTE: For the brave try substituting the 3 jalapeno peppers for 3 to 4 habanera.