smoky tomato catsup
- Categories
- Sauces
- Yield
- 24 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Tomatoes; coarsely chopped |
| (or 3 28-oz cans crushed tomatoes) | |
| 1 large | Onion; finely chopped |
| 1 | Poblano chili; finely chopped |
| 2 | Jalapeno; coarsely chopped |
| 2 | 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@...>
Similar recipes
- Catsup apples
- Catsup relish
- Catsup spices a,
- Catsup, tomato
- Cocktail smokies
- Cold tomato catsup
- Five pepper catsup
- Homemade catsup
- Mushroom catsup
- Picante catsup
- Raisin catsup cookies
- Smoky bean soup
- Smoky brisket
- Smoky chowder
- Smoky corn salad
- Smoky salmon
- Squash catsup
- Tomato catsup #1
- Tomato catsup #2
- Walnut catsup
Random recipe of the day
Follow us
