Yield: 24 Servings
Measure | Ingredient |
---|---|
5 pounds | Tomatoes; coarsely chopped |
\N \N | (or 3 28-oz cans crushed tomatoes) |
1 large | Onion; finely chopped |
1 \N | Poblano chili; finely chopped |
2 \N | Jalapeno; coarsely chopped |
2 \N | Dried chipotle chilies |
½ cup | Cider vinegar |
1 cup | Brown sugar |
1 teaspoon | Celery seed |
1½ teaspoon | Mustard seed |
1 teaspoon | Pepper |
1½ teaspoon | Salt |
Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1½ hours, stirring occasionally until vegetables are soft and sauce is reduced by ¼. Puree in food processor.
Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red.
Store in refrigerator for up to 1 month. Freeze for longer storage or can.
ORIGINATOR Above SUBMITTED BY Grace Wagner (wgmm@...) DATE September 9, 1996
Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 10:19:18 -0400 From: Grace Wagner <wgmm@...>