Hot stuff: Cooking with datils

Reddy Cox’s Datil Pepper Sauce

6                      Large bell peppers (4 green, 1 red, 1 yellow)

1 c                   Datil peppers (do not remove seeds)

5                      Large sweet onions

1                      Celery heart, plus 4 stalks

1 c                   White vinegar

2 t                    Salt

2 c                   Sugar

1 c                   Honey

Juice of 1 lemon

1                      15oz can tomato sauce (Heinz)

1                      64 oz bottle ketchup (Heinz)

 

Puree 3 green bell peppers, 3 onions, 1 celery heart and all datil peppers in blender with the vinegar. Pour into a large pot and add salt, sugar, honey and lemon juice. Cook over medium heat for 45 minutes. Finely chop the remaining peppers, onions and celery stalks and add to pot. Add tomato sauce and ketchup and simmer over low heat for another 45 minutes. Cool and pour into bottles. Store in the refrigerator.