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| Pretty as a picture! |
This is the family recipe for Club Sauce (according to my notes, it originally came from a nice lady named Rose Petz who had 2 Siamese cats called Si and Pinkie. Pinkie was the one with a big pink lipstick mark smeared on the top of its head every other day ... Okay, that wasn't all in the notes, but I remember her. She was a housekeeping mentor for my mom. Mom stopped by on Christmas day to bring her a gift and Rose was baking Christmas cookies. "A little late," my mom ventured. "I like my cookies fresh," snapped Rose.)
I'll start with the half recipe, in case no one has 20 lbs of tomatoes on hand.
10 lbs of tomatoes peeled and diced (or 10 of the what-used-to-be 1 lb cans but are now 14.something oz.)
3 cups of sugar
2 cups of vinegar (I used cider vinegar because I like the flavor)
2 T salt
4 onions (keep in mind that this is an old recipe that comes from the time when onions weren't the size of grapefruit)
6 red and/or green peppers
Cook all but the peppers 2 hours or until thick. Add peppers, cook 10 minutes. Might make about 6 quarts and a bit.
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| Getting ready to can. |
1/4 recipe
5 lbs or cans of peeled, diced tomatoes (I love those petite diced ones)
1 1/2 cups sugar
1 cup cider vinegar
1 T salt
2 onions
3 red or green peppers
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| It only made 6 1/2 quarts, but I needed to fill the middle space to use less water and the measuring cup was to hold the half-filled quart down. |
The "Marf, I only have 2 cans of tomatoes in the pantry" recipe:
2 cans of peeled, diced tomatoes
3/4 cup sugar (can't you people do math?)
1/2 cup cider vinegar
1/2 T salt (I have a 1/2 T measure, but a heaping teaspoon also works)
1 onion
1 big green pepper (for color)
Now, the cool thing is, you can throw in anything else you think might add to the flavor, like some jalapeños or whatever. And then you can call it "salsa."
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| Brats with the homemade Hot Sweet Mustard Sauce as well as the Famous Club Sauce. No bun. Buns are "edible" napkins. Use a knife and fork like a person. |
Photo is the Serving Suggestion. The brats are from the hot dog section of Publix and I like them better than the Boar's Head ones because 1. they're slightly cheaper and 2. you get 6 in a 1 lb. pack instead of 4. Also pictured is my family's famed hot, sweet mustard sauce. Recipe for that on request.
