Recipe for Five Pepper Catsup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Oil or butter
4 x Serrano chiles, stemmed, seeded & chopped
2 x Cloves garlic, minced
2 lrg Poblano chiles, roasted, peeled, seeded, chopped
4 lrg , meaty bell peppers, roasted, peeled, seeded, chopped more fresh chiles roasted, peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.]
1 x -(up to)
4 x Habanero chiles, seeded (optional!) and chopped
1 lrg Onion, peeled and chopped
1 can (14.5-oz) Italian-style tomatoes, chopped with juice
6 tbl Brown sugar
1/2 cup Fresh orange juice
2 tbl Fresh lime juice
2/3 cup Vinegar
1 tbl Minced fresh basil
2 tbl Minced fresh cilantro
1 tbl Fresh thyme [or 1/2 tsp. dried]
1/4 tsp Ground allspice
1/4 tsp Ground cloves
1/4 tsp Ground coriander
2 tsp Dry mustard
1 x Bay leaf
Instructions:
Instructions: Hassell

Sautee serranos, garlic, and onion =91til onion is soft, about 5 minutes.

Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer until thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste.

I make this whenever I have a bunch of fresh chiles, so the exact heat level varies. But this is a wonderful way to keep fresh chile. It helps if all the peppers are the same color or color group, but thats not necessary. I put this on everything from grilled beast to sandwiches.

I "can" this by putting in hot, sterile jars and process in hot water for 15 minutes.

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