Quince and Chilies Salsa

Quince is tangy and makes a delicious salsa.

• 13 - 14 pounds quince
• 1 quart water
• 3 quarts wine vinegar
• 8 tablespoons minced fresh ginger
• 4 teaspoons ground clove
• 4 teaspoons ground white pepper
• 11 pounds sugar
• 2 tablespoons salt teaspoon dried crushed chilies (or more according to taste)

METHOD

Wipe down from quinces with a damp cloth. Leaving skin on, quarter and core the fruit. Slice thinly and place into a large jam pan together with water and cook over a slow heat until quite soft.

Pass pulp through a Mouli Mill or process in a food processor until smooth.

Return to pan with vinegars, ginger, clove, pepper, sugar, salt and crushed chilies. Simmer until sauce is a deep rose colour, and a thick smooth consistency, about 2 hours. Bring to a fast boil, stirring constantly, for at least 15-30 minutes at the end.

Pour into sterilized bottles and store in a cool dry place.

Will keep for at least 2 years.

Yield: Approximately 10 bottles

recipe from www.inmamaskitchen.com

Contributor: Margaret Walker    back to salsa & relish page      back to main grill article       back to grill/barbecue recipes

 

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