How to cook spicy green tomato ketchup

Peel garlic, and wash all your veggies!

Start boiling water in your large stock pot, this will be used to preserve your ketchup in the mason jar.

Chop up your onions. Size does not really matter.

Chop up your tomatoes and add them to the pot. Don't forget to remove the core form the tomatoes Peel your garlic and add that also.

Remove stems from peppers. Cut them length wise and remove seeds.

Add those sexy peppers to the pot!

Chop up green onions and add those to the pot!

Add ur sugar, salt water and vinegar to the pot.

Bring all of this goodness to a boil at medium heat. Let boil for about 2 hrs.

After all the goodness has boiled down and softened up nicely. Purée with a hand blender or a regular blender. Purée until smooth. Taste and season with pepper as desired.

Work mixture through a sieve or a metal strainer. Toss away the pulp and seeds.

Sterilize your jar by boiling it in hot water for a few mins. Transfer the ketchup to the jar once it has cooled place lid on tightly. Boil jar for about ten mins to preserve.

Your ketchup is ready! Store in a cool dark place should last 3 months. Refrigerate after opening. Should last about another month in fridge.

Enjoy! I added 4 scotch bonnet peppers to seriously kick up the heat. Feel free to play with this recipe, make it your own!