6 lb tomatoes ½ c tomato paste
2 c. prepared horseradish 1 tbsp Worcestershire sauce
½ c. lemon juice 2 tsp mustard seed, ground
2 cloves garlic, minced 1 Tbsp tamarind extract
½ c honey 1 tsp onion powder
2/3 c. red wine vinegar ¼ tsp black pepper
1-½ tsp pickling salt
Wash & seed tomatoes, saving the pulp. Place tomatoes in pot and bring to boil for ~15 min, until tomatoes are soft. Run through a food mill to remove skins. Place tomato puree back in pot and bring to a boil. Take the reserved pulp, place it in a strainer and press with a spoon, into the pot, until most of what’s left in the strainer are seeds.
Add all remaining ingredients except horseradish. Reduce the heat and boil gently until reduced by half (~2 hrs). Stir in all of the ingredients except the horseradish. Remove from heat. Stir in the horseradish. Mix well.
Ladle sauce into hot, sterilized jars leaving ½ – inch headspace. Wipe the rim. Adjust two-piece lids.
Process in boiling water bath canner for 15 minutes.
If you don’t have a food mill the tomatoes can be run through a juicer. You’ll need to run the tomatoes through the juicer 2-3 times. Take the remaining pulp and place it in a strainer and press with a spoon, into the pot, until most of what’s left in the strainer are seeds.
Using fresh horseradish is will give the sauce more zing than jarred. If using fresh horseradish, I highly recommend using a food processor. First peel the horseradish and shred the horseradish with your fine shredding blade. If you leave the horseradish in too large pieces, it will release a lot less of its taste. Watch out when you remove the lid! It’s got some mean fumes!
You can find tamarind extract in Indian food stores or many health food stores. In our area Mother Earth (Kingston, Saugerties & Poughkeepsie) and Krishna Groceries (Poughkeepsie) both carry it. If you can’t find tamarind extract, then double the Worcestershire sauce.
If you don’t have pickling salt use 1-¼ tsp table salt.
Yield: about 4 – 250 ml (pint) jars