Red Pepper Catsup a la Creole

Sauce de Poiure Rouge a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Pepper Pods
  • 2 Quarts of the Best French Vinegar
  • 3 Tablespoonfuls


Take four dozen pods of ripe Red Peppers, two quarts of vinegar, one of water, three tablespoonfuls of grated horseradish, five onions, sliced, and one clove of garlic. Boil all together till the onions are very soft. Then mash all together to a paste and strain, rubbing through the sieve till nothing remains but the seeds and skins. When cold, bottle and cork tightly for use.